These individual meatloaves are extremely tender and delicious.  Serve over a piece of grilled Texas toast and perfectly seasoned Bush’s Original Baked Beans….this is the perfect summer supper!

Here we go…

We begin with the basics, minced onions, celery, and carrots.  This will add moisture and flavor.

The ingredients in this recipe are very uncomplicated.  We’ll need some olive oil, fresh minced garlic, salt, and pepper.

Into a hot pan over medium heat add the olive oil, onions, celery, and carrots.  Cook for about 9 minutes or until soft, stir often.  Add the garlic and cook another minute or two.  Remove from heat and cool.  Preheat oven to 350′.

We’ll need bread crumbs.  I save the bread ends and put them in the food processor for a whirl.

I use Sweet Baby Ray’s Barbecue sauce, but you can use your favorite.  This will go into the meatloaf, you’ll need additional for basting while grilling.

We’ll need 1 lb. each lean ground beef and ground turkey.

Into a large mixing bowl, add the bread crumbs….

Add water, this will add extra moisture as well.

And eggs.  Mix well.

To the large mixing bowl, add the meats, the cooled vegetables, salt, pepper, and barbecue sauce.  Mix well with clean hands and divide into 8 equal flat and oval shaped patties.  Place on non stick foil lined cookie sheet or regular foil coated with cooking spray.

Bake for 25 minutes. 

They should look like this.  Cool for about 5 mintues and remove the loaves from the pan, removing any residual cooking residue.

Preheat the grill.

Oh, how rude of me.  Allow me to introduce you to my new grill, Wendy Weber.  Isn’t she beautiful????

Place the meatloaves on the grill over medium heat.  After a couple of minutes, give a quarter turn.  Give a turn after a couple of more minutes.  Baste with barbecue sauce.   Watch carefully as the barbecue sauce can easily burn.

Remove the meatloaves from the grill. 

Toast the thick and lightly buttered Texas Toast.  Serve the meatloaves on top of the toasted bread with extra barbecue sauce. 

2 tablespoons olive oil
¾ cup minced onion
½ cup minced celery
¼ cup minced and peeled carrot
2 large cloves garlic, minced
1 ½ cups bread crumbs
1 cup water
2 eggs
1 lb. 93% lean ground turkey
1 lb. 90% lean ground beef
½ teaspoons salt
¼ teaspoon pepper
1 ½ cup Sweet Baby Ray’s BBQ sauce or your favorite
Texas toast, lightly buttered on both sides, optional

1) Heat a medium size skillet over medium heat until hot. Add olive oil, onion, celery, and carrot. Cook until vegetables are tender, about 9 minutes. Add garlic, cook an additional minute. Remove from heat to cool.
2) Preheat oven to 350’. Non stick foil line a cookie sheet.
3) Add the bread crumbs to a large mixing bowl. Add water and eggs, mix well. Add the ground meats, salt and pepper, ½ cup barbecue sauce, and cooled onion mixture. Mix well with meticulously clean hands. Shape into 8 flat, oval patties and place on prepared cookie sheet. (the meat will be extremely soft) Bake for 25 minutes. Remove from oven and cool for 5 minutes.
4) Preheat the grill. Place on the grill over medium heat for 4 minutes, give a quarter turn, cook another 4 minutes. Turn loaves and baste with barbecue sauce. After a couple of minutes, turn one last time and baste with barbecue sauce. Grill the Texas toast for a couple of minutes per side until it is toasted. Serve meatloaf on top of grilled bread with extra barbecue sauce. Enjoy with Bush’s Original Baked Beans, DE-LISH!

Make this simple dish any night of the week.  Pork tenderloin usually comes 2 per package.  They weigh between 1 and 1 1/2 lbs. per tenderloin.  You’ll want to trim off any excess fat and sinew (fibrous connective tissue).  Using a sharp knife, run closely under the tissue to remove.

Coat the tenderloins with 1 tablespoon of olive oil and season with salt and pepper.  Cook on the grill on medium-high heat for about 25 minutes.  Top with the apricot ginger sauce for an additional  5-8 minutes of cooking.  Keep a close watch as the sugar in the jam can easily burn.

Here we go….

Make the simple sauce.  1 cup apricot preserves, 1/4 cup rice vinegar, 2 tablespoons minced ginger root,  1 tablespoon toasted sesame oil, 1 clove crushed garlic, and  1/8 teaspoon red pepper flakes.  Mix well and divide in half.  You will use half while cooking and half when serving.  Preheat the grill.  Cook the tenderloins on medium-high for about 25 minutes.

Reduce the heat on the grill to medium-low.  Generously baste the tenderloins with the glaze.  Be sure to watch carefully as the sugars in the glaze can easily burn. Cook another 5-8 minutes.  Allow to rest lightly covered with foil for 15 minutes before slicing.

Thinly slice on a diagonal and top with extra apricot/ginger sauce.  Serve with steamed rice and stir fry sugar snap peas.  Enjoy!

Grilled Pork Tenderloin with Apricot Ginger Glaze

1 1/2-2 lbs. pork tenderloin
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup apricot or peach preserves
1/4 cup rice vinegar
2 tablespoons finely minced ginger root
1 tablespoon toasted sesame oil
1 clove crushed garlic clove
1/8 teaspoon crushed red pepper flakes

1)  Preheat the grill.  Trim the tenderloins and coat with olive oil.   Season with salt and pepper.

2)  In a small bowl, add the preserves through the red pepper flakes, mix well.  Divide in half.  You will use half to glaze the tenderloin on the grill and half for serving.

3)  Once the tenderloins have been cooking for about 25 minutes and have good color, reduce the heat to medium low and generously baste with the sauce.  Watch carefully as the sugars in the glaze can easily burn.  Cook for another 5-8 minutes, continue to baste.  Serve with extra sauce.  Serves 4.