Chive Potato Filled Cheeseburger Meatloaf Bundt #BundtBakers

Elevate meatloaf to a whole new level with this chive potato filled cheeseburger meatloaf Bundt recipe. It is a delicious new family favorite and a beautiful centerpiece for your Sunday supper or buffet table.

This month our Bundt Baker host is Colleen from Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice and she challenged us to use our Bundt pans to bake something untraditional.  I briefly considered making a pork terrine - a pâté de Campagne of sorts – or a crustless quiche. But the honest truth is that I didn’t feel like eating either of those things. What I really felt like eating was meatloaf and mashed potatoes.

And so, this chive potato filled cheeseburger meatloaf Bundt was born! It was an absolute hit with my favorite taste-tester/husband. After enjoying the meatloaf for dinner the first night, he took meatloaf sandwiches to work for lunch for the next few days, declaring them fabulous.

Chive Potato Filled Cheeseburger Meatloaf Bundt

Ingredients
For the chive potatoes:
1 lb or 450g waxy potatoes
1/4 cup or 57g butter
1/4 cup or 60ml cream
1/2 teaspoon salt or to taste
Freshly ground black pepper
Generous bunch green onion tops, chopped - save a little for garnish

For the cheeseburger meatloaf:
1 slice sandwich bread
1/4 cup or 60ml milk
1 1/2 lbs or 680g ground beef
1/2 lb or 230g ground pork
1 small onion, minced finely
1/2 cup or 50g grated extra sharp cheddar
2 eggs
2 teaspoons dry mustard powder (like Coleman’s)
1/2 teaspoon salt
black pepper
1/4 cup or 60ml ketchup

To line the Bundt pan:
1 teaspoon canola or other light oil
8 slices bacon

Method
Peel and quarter the potatoes. Boil them till tender in lightly salted water. Drain the potatoes and mash them completely with a potato masher. Stir in the butter and cream and season the mashed potatoes with salt and black pepper. Set aside to cool.

Preheat the 350°F or 180°C and brush the 12-cup Bundt pan with the canola oil. Line the pan with the bacon.

Rip the bread into rough pieces and, in a large bowl, pour the milk over it, pushing the pieces down into the milk. Soak until all the milk is absorbed. Add all of the other ingredients to the bowl and mix well.

Carefully spoon two-thirds of the meat mixture into the prepared pan. Press it down and then use a spoon to create a channel in the middle.

Add the green onion tops to the cooled mashed potatoes and mix well. Spoon the potatoes into the channel in the meat.

Top with the rest of the meat mixture and press it into the sides and middle.

Fold the excess bacon over the top of the meat mixture from the sides and middle.

Bake in the preheated oven for 45 minutes or till the internal temperature of meatloaf reaches 160°F or 71°C.

Cool the chive potato filled cheeseburger meatloaf Bundt for 15 minutes in the pan. Carefully turn it out onto a baking pan.

Raise the oven temperature to 400°F or 200°C and roast the meatloaf for 15 minutes more or until golden. I turned the top element of my oven on for the last five minutes, to heighten the color. You might want to do the same.

Cool for 10 minutes before slicing. Serve with a side of lightly cooked green beans or perhaps a green salad.

Enjoy!
 

Check out the creative list of untraditional Bundts we have for you this month:

• Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes
• Cheesesteak Bundt from Cookaholic Wife
• Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Chicken Fajita Bundt Cake from Sew You Think You Can Cook
• Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love
• Classic Vanilla Flan Bundt from All That's Left Are The Crumbs
• Pasta Chicken Bundt from Sneha's Recipe
• Soap Bundt Cake from La Mejor Manera
• Spinach Pasta Surprise from A Day in the Life on the Farm

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Pomegranate Braised Short Ribs #FoodieExtravaganza

Pomegranate braised short ribs are tender and rich with the sweet and sour sharpness of the pomegranate molasses perfectly complementing the melt-in-your-mouth beef. You'll want to eat this sauce with a spoon!

Pomegranate molasses is nothing more than pomegranate juice cooked down until it has reduced to the point of being thick and syrupy. If you can’t find any in your local grocery store, it’s easy enough to make at home. Some brands add sugar, which is not necessarily a bad thing if they don’t add too much, but you do want to make sure that the sweet doesn’t overpower the sour. Good pomegranate molasses should have a solid sour punch.

I must confess that although it seems ubiquitous in online recipes lately, I had never heard of pomegranate molasses until just a few years ago, when we moved to Egypt. They have a fabulous dish made with chicken livers, well seasoned with ground spices and quick fried till still pink inside. Just near the end of cooking time, pomegranate molasses is added to the hot pan. It dries up quickly in the high heat and coats the chicken livers with a sticky slick of sweet and sour. Divine. And now I’ve made myself hungry for those again!

Unlike the chicken livers, pomegranate braised short ribs are cooked long and slow, in a lovely mixture of pomegranate molasses, beef stock and fresh rosemary. The succulent rib meat absorbs the flavors of the liquids and releases its own meaty juices into the resulting savory sauce. Serve this over a bed of fluffy couscous, sprinkled with extra pomegranate arils and some chopped cilantro for pop and a fresh bright finish.

Pomegranate Braised Short Ribs

Ingredients – to serve four
2 lbs or about 900g beef short ribs, cut in four pieces
Fine sea salt
Freshly ground black pepper
13 1/4 oz or 375g small onions, peeled (see tip below) or substitute chopped onions
1 cup or 240ml beef stock
1/2 cup or 120ml pomegranate molasses
3-4 small sprigs fresh rosemary
2 medium carrots, peeled and cut in short pieces

To serve:
Small bunch cilantro, chopped
Some pomegranate arils
Couscous – check out my easy instructions here.

Tip: To peel small or pearl onions, bring a pot of water to the boil. Add the onions and boil for 1-2 minutes. Drain the pot and put the onions in a bowl of cold water and ice to stop the cooking process. Drain again. Cut the ends off of the onions with a sharp knife and squeeze them out of their skins.

Method
Season the short ribs liberally with the salt and pepper. Heat a large pan (that has a tight-fitting lid) over a medium high fire and sear the short ribs on all sides until lovely and golden, starting with the side with the most fat. This will render that fat, helping all of the sides to brown. (If your short ribs don't have much fat, you can add in a little canola or olive oil.)

Remove the ribs from the pan. Add the peeled onions with a splash of the beef stock and sauté them for a minute or two, loosening up the sticky stuff on the pot from the ribs.

Pour in the pomegranate molasses and stir. Put the ribs back in the pot and spoon the pomegranate molasses over them to coat.

Tuck in the rosemary sprigs and pour in the rest of the beef stock. Cover the pot and simmer until the beef short ribs are tender, about 1 1/2 hours, check the liquid level occasionally, adding a little water if necessary.

Baste the ribs with the sauce from time to time and turn them over halfway through.

Add in the carrots and cook, covered until they are tender too, about 20 minutes.

Remove the lid and cook the sauce down until it begins to thicken, spooning the sauce over the ribs occasionally.

Depending on how fatty your short ribs were, you might need to skim some of the fat off of the top of your sauce. If you have time, in fact, you can even chill the dish at this point, making the fat easier to remove once it is cold. If you choose this option, gently rewarm the short ribs in the sauce and continue with the next step before serving.

Garnish with chopped cilantro and pomegranate arils. Serve over couscous.

Enjoy!

This month my Foodie Extravaganza group is celebrating rib recipes. Many thanks to our host, Sneha from Sneha's Recipes for this great theme and all of the behinds-the-scenes work. Who doesn't love ribs, am I right?

• Canh Suon Khoai Tay (Vietnamese Spare Rib Soup) by Culinary Adventures with Camilla
• Chinese Spare Ribs (Slow Cooker) by Caroline's Cooking
• Pomegranate Braised Short Ribs by Food Lust People Love
• Singaporean Coffee Spare Ribs by Sneha's Recipe
• Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm
• Sticky Pork Ribs by Palatable Pastime

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

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Chili Cheese Omelet

A fluffy omelet stuffed with sharp cheddar then topped with hearty spicy beef homemade chili, this chili cheese omelet is my take on my husband’s favorite dish from the House of Pies in Houston, Texas.

Omelets make regular appearances for weekend breakfasts at our house, especially if there are leftovers that need using up. If you need inspiration, check out my Omelets with Super Powers post.

But since it’s Father’s Day, today is all about what the fathers want. I chatted with my dad and he said he’d like a beef kidney dish that my grandmother used to make. Sadly, it seems that recipe has been lost. Not that Daddy is with me right now, but I thought I’d ask for future reference. I’ve been researching Cajun kidney recipes and hope to find one similar for sometime when we are together. If anyone has any leads, let me know. Also, I have no idea where to buy beef kidneys. This is going to be a challenge.

Meanwhile, as I mentioned in yesterday’s hearty spicy beef chili post, my husband asked for a chili cheese omelet.

We’ve been frequenting the House of Pies (or House of Guys, as we call it) separately since I was in high school and he was in college, and together since 1986. He always, and I mean, every single time, orders the chili cheese omelet. It comes with a choice of potato – his is always cottage fries - and toast, biscuit or English muffin. Today, tater tots would have to suffice.

Chili Cheese Omelet

Ingredients
1 tablespoon butter
2 whole large eggs
1 large egg white
1/4 cup or 60ml milk
4 oz or 113g sharp cheddar, grated
3/4 - 1 cup of spicy beef chili, warmed – your favorite or use my hearty spice beef chili recipe
fine sea salt
freshly ground black pepper

Optional extras:
Chopped onions
Sliced fresh jalapeños
Chopped cilantro

Method
Whisk the eggs well and then add the milk, whisking again. Add a pinch of salt and a few grinds of black pepper.

Melt the butter in a small non-stick frying pan and cook it until the water evaporates and the butter begins to color.

Pour in the eggs and turn the fire down to medium low.

Occasionally push the cooked eggs back and let the uncooked eggs run under the cooked part.

When the eggs are almost cooked through, add most of the cheese to the top of the omelet.

Use a wide spatula to fold the omelet in half, enclosing the cheese. When the cheese has melted, slide the omelet onto a warmed plate.

Top with warm chili and an extra sprinkling of cheese. At House of Guys, the chili cheese omelet automatically comes topped with chopped onion but Simon always orders his without. And he wants me to tell you that you have to have cottage fries (or tater tots) to dip in the chili.

Enjoy!

Happy Father's Day to my sweetie! 

This week my Sunday Supper family are sharing their dishes for Father's Day. Many thanks to our event manager, Em, and our host, Christie of A Kitchen Hoor's Adventures for all of their hard work behind the scenes. Check out our Sunday Supper Father’s Day Menu Ideas. 

Sides Dad Will Love

• Best Dark and Stormy by Cricket’s Confections
• Spanish Cheese Plate by Caroline’s Cooking

Mains for the Main Man

• Blue Cheese Bacon Burger with Crispy Onions Strings by Confessions of a Cooking Diva
• Chicken Fajita Burgers by A Kitchen Hoor’s Adventures
• Chili Cheese Omelet by Food Lust People Love
• Chinese Chicken Salad by Pies and Plots
• Cider Braised Pork Belly Tacos by Gourmet Everyday
• Crock Pot Italian Beef Sandwiches by Soulfully Made
• Grilled Pork Tenderloin with Cilantro Pesto by Cooking Chat
• Jalapeno Cream Cheese Burger (The JCB) by This is How I Cook
• Korean BBQ Steak Bowls by Fantastical Sharing of Recipes
• Out of a Can Chili by Bottom Left of the Mitten
• Pork Chops With Brandied Cherries by Mysavoryspoon

Dad's Favorite Desserts

• Banana Coconut Chocolate Chip Brownies by Desserts Required
• Chocolate Tofu Cupcakes by NinjaBaker.com
• Devil's Food Strawberry Shortcake by The Freshman Cook
• Simple Fudgy Brownies by That Skinny Chick Can Bake
• Snickery Springform Cookie by What Smells So Good?

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Hearty Spicy Beef Chili

Beef and beans are simmered with onions, beer and peppers to create this rich hearty spicy beef chili. Eat it with cornbread, rice or chips or on top your favorite cheese omelet or hot dog.

Don’t let the long list of ingredients scare you off of trying this wonderful hearty spicy beef chili recipe. It’s rich and satisfying. Once you’ve got everything in the pot, simmer till done!

The other night my husband and I were catching up – he’d been traveling – and I told him about this week’s Sunday Supper event, meal ideas for Father’s Day. What would he like me to make, I asked. Turns out this is an event he could totally get behind! I wielded my pencil and pad and he started the list. Right near the top was the chili cheese omelet he loves from the House of Pie restaurant in Houston.

So, ahead of tomorrow’s Sunday Supper event, when I will share the recipe for my version of that chili cheese omelet, here’s the hearty spicy beef chili you’ll need to make it. Normally, my chili would not have beans, but the House of Pies chili has them so I did what I had to do. Leave 'em out if you'd prefer.

Hearty Spicy Beef Chili

Ingredients
1 tablespoon olive oil
2 lbs 5 oz or 1050g ground beef
1 large onion, finely chopped
1 medium green bell pepper, finely chopped
1-2 fresh jalapeños, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1-2 teaspoons red pepper flakes (more to taste if you like it very hot!)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon ground cayenne
1 bottle (about 330ml) beer – I used an Adnams IPA.
4 tablespoons tomato paste
1 1/2 cups or 360ml beef broth
1 (15-16 oz) can, red kidney beans, drained and rinsed

Optional: 2-3 tablespoons masa harina whisked into some cool water.

Optional to serve:
Extra sharp cheddar cheese, grated
Onion, minced
Fresh jalapeños, sliced
Cilantro, chopped

Method
Fry the ground beef in the olive oil in a large pot until it’s sticky and brown. Add in the onion and peppers and cook till they’ve softened.

Add in the spices and cook for a few more minutes.

Now pour in the beer and use the moisture and steam to deglaze all the good browned sticky bits off of your pot.

Add in the tomato paste, beef broth and then the kidney beans.

Cover the pot and lower the heat to simmer. Cook for one hour or more, checking occasionally and adding some water if the chili is dry.

If you like a thick “gravy” based chili like we do, right at the end of your cooking time, add more water mixed with 2-3 tablespoons masa harina (the flour that is used in making corn tortillas) and bring the chili back to the boil till it thickens.

Serve this hearty spicy beef chili with cornbread, rice or even tortilla chips. (Or over a cheese omelet! Find that recipe here.) A sprinkle of sharp cheddar, minced onions and sliced jalapeños are also tasty.

Enjoy!

Like spicy dishes? Check out my Fish Steamed with Spicy Couscous, Cheesy Jalapeño Corn Casserole, Black Eyed Pea Salad or Saladu Ñebbe and, one of my favorites, Spicy Mexican Noodles.

Or try my chili cheese omelet!

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Classic Chili con Carne

This Classic Chili con Carne is made with ground beef, smoked bacon and tomatoes, and flavored with onion, chili powder, cumin and chili peppers. It's a warming bowl of comfort. 

This is the chili con carne I cook to make Frito pies or to serve on chili dogs. It's easy but rich with the addition of the smoked bacon. 

Classic Chili con Carne

The dark chili powder I use is the McCormick brand and is a mix of spices, including salt. Read your label and adjust the salt if your brand doesn't include any.  

Ingredients
1lb or 450g ground beef
2-3 slices thick smoked bacon, chopped
1 medium onion, minced
4 tablespoon dark chili powder 
1 teaspoon ground cumin
1 can (14 oz or 400g) finely chopped tomatoes plus half a can water
1 teaspoon sugar
1-3 red chili peppers
Salt to taste – depends on your chili powder (see note above)

Method
Brown your ground beef over a medium high heat. Add in the chopped bacon and fry until the bacon is a bit crispy.

Add in the minced onion and cook with the bacon and beef until it gets soft and translucent.

Spoon in the dark chili powder, along with the extra teaspoon of ground cumin.

Pour in the can of chopped tomatoes plus half a can of water and one teaspoon of sugar.

Add fresh red chili peppers to taste, removing the stems first.

Simmer the mixture, lid on, for at least half an hour or longer if you have the time. Salt to taste. Some chili powders are heavier on the salt content than others so, as mentioned previously, depending on your brand, you may not need much more. Or any!

This is great served over Fritos for a classic Frito pie or on top of Mexican Cornbread Waffles like these guys: 

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