E recipes, gluten-free recipes, sugar-free recipes, thm, thm friendly, trim healthy mama

Gluten-Free ‘Spaghetti’

If you’re like me when you think of spaghetti, you automatically think of long, thin noodles.  Well, there is nothing saying you have to use those kind of noodles.  In fact, you can use any kind of noodle you want to.  For me, I need to have a Gluten-Free Spaghetti. So, whatever your need or want is, use your imagination.  Anything goes.  As long as you have noodles and tomato based sauce, you have spaghetti!  🙂

You can used brown rice pasta, corn pasta, rice pasta. There are any number of choices out there. For my THM friends there is Dreamfields Pasta. It is, however, not gluten-free so that is not an option for me.  When I make dinner, my whole family eats gluten-free because I don’t want to have to make two separate meals because I can’t have gluten.  That’s just too much work for my taste.

For quite some time now, I have been making my own spaghetti sauce. Sort of… I start with a canned sauce and add to it. If I wanted to , I could make one totally from scratch, but I got this ‘recipe’ from a full-blooded Italian woman who makes her spaghetti sauce like this so I figure if it’s good enough for her, it’s good enough for me!  😉

So here’s the recipe…

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Gluten-Free Spaghetti

Get This:

  • 1 lb. gluten-free pasta, or spaghetti squash works too (whatever noodles you like, I’m not the boss of you!) (If you are a THM’er, use Dreamfields Pasta and only cook what you will eat in one sitting as it cannot be reheated)
  • 1 lb. lean venison, turkey or chicken
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 c. fresh mushrooms
  • garlic salt and pepper, to taste
  • 1 can or jar of spaghetti sauce (make sure to get one WITHOUT high fructose corn syrup or added sugar)
  • 1 can all natural organic diced tomatoes
  • Italian seasoning, garlic powder and pepper to taste
  • Truvia, to taste (or your favorite sweetener) (yes, you add ‘sugar’ to the sauce to cut the acidity)

Do This:

  1. Cook your pasta until JUST done. You will cook with the sauce a bit. If using Dreamfields Pasta, cook according to packaging.
  2. Brown onion, lean ground meat, mushrooms and garlic together in medium pan until hamburger is no longer pink and onion is translucent. Season with garlic salt and pepper to taste.
  3. Once the hamburger mixture is done, add sauce, tomatoes, Italian seasoning, garlic powder and pepper.
  4. Add cooked pasta and stir to mix well. (If you are a THM’er, DO NOT add pasta to sauce, as you cannot reheat pasta).
  5. Simmer sauce for about 5 minutes.
  6. Add Stevia or sugar to taste.  My husband likes his sauce on the sweet side.
  7. Enjoy!

**note: for every 4-6 people just add another can of sauce and another can of tomatoes**

Live, laugh love and be kind! xoxo

S recipes, sauces and dips, sugar-free recipes, thm, thm friendly, trim healthy mama

Almost Sugar-Free Salted Caramel Sauce

I know, I said I was going to post this sugar-free salted caramel sauce a couple of days ago, but life gets busy sometimes and I just haven’t had the time. Saturday, I stacked wood all day and yesterday we had church and then we had a church sledding party, then church again. After that, we were invited to an impromptu ‘Super Bowl’ party. Busy, busy busy…

So, I’m posting my sugar-free salted caramel sauce now. Better late than never, right?

I do have to tell you something funny that happened while I was trying to make it, though…I read the recipe wrong and instead of adding 1/4 t. of molasses, which the recipe called for, I added 1/4 c. molasses! My sugar-free salted caramel sauce was very dark while the sauce I was replicating was very light. As soon as I added the molasses to the pan, I knew it was wrong. So I ran back and read the recipe and sure enough, 1/4 t. not 1/4 c.

Funny enough, it tasted fine. I was able to use it for the cheesecake. I thought for sure I would have to throw it away, but I tasted it before I poured my cream in and it was good, so I poured my cream in and carried on like nothing happened. And while it was darker than the original and it was quite rich, it worked out great and the flavor was good! So I changed the recipe a little because if 1/4 c. was good, I can definitely add more than 1/4 t.  I made a couple other changes, too, so here is my adjusted recipe. You can find the original on mrscriddleskitchen.com.

gluten and (almost) sugar-free chocolate salted caramel cheesecake

Sugar-Free Salted Caramel Sauce (Click HERE to print recipe)

Get This:

  • 1/2 c. butter
  • 2 T. molasses
  • 1/2 c. Truvia® (or sweetener of choice)
  • 1 t. caramel extract
  • 1/2 c. heavy cream
  • pinch of sea salt

Do This:

  1. Heat butter and molasses til butter is melted and molasses is thin; add sweetener and stir well.
  2. Heat this mixture over med-high heat until it becomes thick, stirring often.
  3. Add caramel extract, cream and salt and stir well.
  4. Heat til warmed through; remove from heat.
  5. Allow to cool just a few minutes before pouring into a jar to cool completely.

Note: This sugar-free salted caramel sauce is fantastic on my Chocolate And Salted Caramel Cheesecake, but you could use it for all kinds of things. Drizzle it on a Muffin In A Mug, in your morning coffee, over ice cream (THM approved, of course), you could even put it on apple crisp, YUM!! Have fun with it!!

Have you entered my Glutino Giveaway?? Hurry before it’s too late!!

Live, laugh, love and be kind! xoxo

blog branding, blog review, cheesecake, gluten-free recipes, gluten-free reviews, Glutino Foods, S recipes, sugar-free recipes, thm, thm friendly, trim healthy mama

Chocolate And Salted Caramel Cheesecake

I am usually one of those people who are all or nothing. When I am on a ‘diet’, I normally say no to anything I would normally consider indulgent. Not because I feel I can’t splurge now and again, but because I can’t do ‘just one bit’ or ‘just one piece’.

Take this chocolate and salted caramel cheesecake for example….

gluten and (almost) sugar-free chocolate salted caramel cheesecake

This is not something I would normally indulge in. Something so rich and chocolatey with rich, salted caramel.  So yummy!

BUT, this one I can! This chocolate and salted caramel cheesecake is gluten and (mostly) sugar-free! It can be made completely sugar-free very easily. I made it using a couple of Glutino products because I was coming up with a recipe using their  chocolate and their new salted caramel pretzels. I found a few recipes for gluten-free and sugar-free cheesecake and tweaked them using what I needed to for the crust and topping. Boy, was it tasty! Yeah, I’ll share the recipe!

Chocolate And Salted Caramel Cheesecake  (Click HERE to print recipe)

For The Crust:

Get This:

  • 1 c. almond flour
  • 1 c. Glutino’s Salted Caramel Pretzels, blitzed in the food processor til chunky (if making 100% sugar-free omit these and use 2 c. almond flour or 1 c. each almond and coconut flours)
  • 1/4 c + 1 T. butter, melted.
  • 2 T. Truvia® or sweetener of choice

Do This:

  1. Preheat oven to 350° F.
  2. Mix flour, pretzel bits (if using) and sweetener together.
  3. Pour melted butter over mixture and mix well, making sure to get everything covered and a dough ball begins to form.
  4. Spray a 9″ x 13″ pan with non-stick cooking spray.
  5. Press dough firmly  into bottom of your baking dish.
  6. Bake crust at 350° F. for about 20m or until golden brown.
  7. Allow to cool.
  8. While the crust is baking and cooling, make your cheesecake filling.

For The Cheesecake: 

Get This:

  • 2 (8oz.) packages cream cheese or Neufchâtel, room temperature
  • 2 eggs
  • 1 t. caramel extract
  • 1/4 – 1/2 c. Truvia® or sweetener of choice (more or less to taste)

Do This:

  1. Beat your cream cheese for a minute or so by itself so it’s creamy.
  2. Add eggs, sweetener and caramel extract; beat again til smooth. Set aside.
  3. Once your crust has cooled, spoon onto crust and bake for 25-35m or until you start to see golden brown patches across the top of your cheesecake.
  4. Allow to cool 5-10m before adding toppings.

For Toppings:

Get This:

  • sugar-free caramel sauce (I made my own, I will share my recipe tomorrow)
  • sugar-free chocolate chips or 80%-85% dark chocolate, chopped
  • pecans (optional)
  • Glutino’s chocolate covered pretzels, blitzed in the food processor til chunky (optional)

Do This:

  1. While your cheesecake bakes and cools, make your caramel sauce (recipe coming tomorrow).
  2. Chop your nuts (if using) and your chocolate (if needed).
  3. Blitz your Glutino’s chocolate pretzels in the food processor til chunky.
  4. Now sprinkle nuts, chocolate chips (or chocolate chunks) and pretzel bits over your still warm cheesecake.
  5. Once your chocolate bits have had a chance to melt a bit, drizzle caramel sauce over everything.
  6. Refrigerate for at least an hour before cutting and serving.
  7. ENJOY!!

Note: You can make this recipe completely sugar-free by omitting the pretzel bits in the crust and on top.  I am a product reviewer/recipe developer/giveaway hostess for Glutino and I wanted to come up with a delicious recipe using their new gluten-free salted caramel pretzels.

This recipe was inspired by these cheesecake bars. It came out better than I could have dreamed. Once again, Glutino’s has amazed me with their wonderful product. It gave this chocolate and salted caramel cheesecake a wonderful punch of flavor and I couldn’t have been happier with the results. Even my picky-eater sister thought it was really good, in fact she’s having a piece for lunch as I type this!

For my THM friends, simply leave the pretzels out and use either all almond flour or a combination of almond and coconut flours. This delicious chocolate and salted caramel cheesecake is an S dessert!

REVIEW: I am giving Glutino Salted Caramel Pretzels ♥♥♥♥♥

Lie, laugh, love and be kind!  xoxo

donuts, gluten-free recipes, pumpkin, S recipes, sugar-free recipes, thm, thm friendly, trim healthy mama

Pumpkin Poppers W/Cinnamon Brown Sugar Dip

Y’all know my love of all thinks pumpkin, right? Well I have found yet another! Hubby came home this morning with a cake pop/donut hole maker! Yay! I have been wanting a donut maker for a while now. I saw one on an online yard sale site the other day and it was a great deal but the guy selling it was kind of yanking my chain a bit and my husband wasn’t going to play his game. So he went and bought me one of my very own from the store.  Gosh, I love that man. So, of course the first thing I made was these Pumpkin Poppers. pumpkin poppers

Pumpkin Poppers W/ Cinnamon Brown Sugar Dip (Click HERE to print recipe)

Get This:

  • 1 1/2 c. almond flour
  • 1/2 c. oat flour (process old fashion oats in food processor til fine)
  • 1/2 c. THM brown sugar
  • 1 t. baking soda
  • 1 t. baking powder
  • 2 t. cinnamon
  • 1/2 t. pumpkin pie spice
  • 1/2 c. half and half
  • 1/2 T. lemon juice
  • 1/2 c. pumpkin
  • 2 T. butter, melted
  • 1 egg

For Dip:

  • 1/4 c. heavy cream
  • 1 T. THM brown sugar
  • 1-2 t. cinnamon

Do This:

  1. In a medium size bowl, combine all dry ingredients; mix well.
  2. Preheat donut hole maker or oven (if using an oven preheat to 350°F.)
  3. In another bowl, whisk together the wet ingredients.
  4. Combine wet and dry ingredients; mix just until combined.
  5. Spray donut hole maker or donut pan with non-stick cooking spray.
  6. Fill donut hole pan holes to overflowing; close and snap lid closed. If using donut pan, fill to just full.
  7. Cook for 8 minutes or until poppers are done. They will not sink in when you try to  lift them out when they are done. (I’m not sure how long these will take in the oven. I would start with 10 minutes and go from there).
  8. Remove from maker and cool on a wire rack til completely cool.

For Dip:

  1. Whip cream til it starts to become thick.
  2. Add sugar and cinnamon; beat til thick.
  3. Enjoy with pumpkin poppers!

For all my THM friends, these pumpkin poppers are a fabulous S snack/dessert. Please keep your carbs to 10 or less when enjoying these.  You could even add a couple oz. of cream cheese to your dip, that would be delicious!  MMmmmm, an idea for next time!

Live, laugh, love and be kind!  xoxo

S recipes, sugar-free recipes, thm, thm friendly, thm shakes, trim healthy mama

Peanut Butter Cup ‘Shake’

I know, I know. A peanut butter cup shake doesn’t sound healthy. But it actually is. It’s quite healthy. And if you can have your chocolate (and peanut butter ) and eat it, why the heck not, right?!? RIGHT!! 😉 I just know y’all agree with me on that point, because ummmm… CHOCOLATE (and peanut butter)!!! Haha…check this out.

Peanut Butter Cup Shake

This peanut butter cup shake is amazingly similar to a certain brand of peanut butter cups. So similar that if I have a craving for those certain cups, I whip one of these up and BOOM, no more cravings!

I found this recipe online…actually I found  for this online, but I changed it up so much that I’m not even going to link to the original. I made it to fit my needs and my budget. My version doesn’t have any ‘specialty ingredients’ that are hard to find or cost an arm and a leg.

You’re welcome….now on to the recipe for this delicious peanut butter cup shake.

Peanut Butter Cup ‘Shake’ (Click HERE to print recipe)

Fetch This:

  • 3/4 c. unsweetened vanilla almond milk (can use unsweetened original)
  • 1/4 c. 1% cottage cheese
  • 1 T. coconut oil (optional)
  • 3 – 4 T. truvia (or sweetener of choice)
  • dash of salt
  • 1/2 – 1 t. xanthan gum
  • 2 T. all-natural peanut butter
  • 1 heaping T. cocoa powder
  • 1/4 c. boiling water
  • 6-8 ice cubes

Do This:

  1. Add everything except water and ice to blender.
  2. Blend slightly; add boiling water (this will melt your oil).
  3. Now add ice and pulse.
  4. Blend to desired consistency.
  5. Enjoy!

Notes:  This recipe is easily doubled or tripled to serve 2-3 people. As written, it is a single serving. This peanut butter cup shake is a delicious S meal/snack. Be sure to keep your carbs to 10 or less when enjoying this shake!

Live, laugh, love and be kind! xoxo

chicken, FP recipes, gluten-free recipes, thm, thm friendly, trim healthy mama

Mediterranean Grilled Chicken

I have been scouring the interwebs for new and exciting recipes for me and my family to try. Recipes that are not only exciting but that are healthy as well. That is important to me. More important than being exciting….maybe. Okay, probably not but pretend you believe that okay? Pinky promise?  Mediterranean Grilled Chicken sounds exciting, doesn’t it?!?! And it’s certainly healthy…at last this version is!

Any who, as soon as I saw this recipe, I knew I had to try it! It looked so yummy with the olives and tomatoes. YUM!  So I made a couple changes cuz hey, she’s not the boss of me!  This is what we ended up with for dinner one night.

Mediterranean Grilled Chicken

Mediterranean Grilled Chicken (Click HERE to print recipe)

Fetch This:

  • 12 oz. of chicken breasts, split in half or flattened (about 4 chicken breasts cut in half)

***Marinade***

  • 3 T. garlic in fused red wine vinegar
  • 1 T. extra virgin olive oil
  • 1 t. oregano, dried
  • 1/2 t. pepper
  • 1 t. salt
  • 2 T. greek yogurt, plain

***Mediterranean Salsa***

  • 1 large tomatoes, seeded, diced small
  • 1/4 c. sweet red or orange bell pepper, diced small
  • 1/2 c. cucumber, diced small
  • 12-15 black olives, sliced in half
  • 1/2 oz. goat cheese or feta cheese, crumbled (I used fresh mozzarella)
  • 1/2 tsp. oregano
  • 1 clove garlic minced
  • 1 T. greek yogurt, plain
  • 1 t. fresh basil
  • 1 pinch salt
  • 1 T. garlic infused red wine vinegar
  • 1 t. lime juice
  • Balsamic Glaze (optional)

Do This:

  1. Place chicken in a shallow bowl; set a side.
  2. In a bowl, add all of the marinade ingredients, mix until combined. Pour over chicken. Cover chicken and refrigerate for at least two hours.
  3. Meanwhile, to make the salsa, add all the salsa ingredients together and refrigerate until ready to use.
  4. Set grill over medium heat.
  5. Place chicken on grill and cook for 5 minutes; flip chicken and cook for about 3 minutes or until no longer pink.
  6. Serve salsa over top of chicken and drizzle with balsamic glaze.

Note: If you do not have garlic infused wine vinegar, add about 1/4 tsp minced garlic to the marinade.

You throw everything together in a bowl over a couple of chicken breasts cut in half, throw it in the fridge for a couple of hours.  You take 10 minutes to make this delicious salsa, throw that in the fridge. Then when it’s time to eat, you take everything out of the fridge, another 10 minutes to grill the chicken breasts, top with your salsa and BOOM! Time to eat. It really doesn’t get much easier folks!

Live, love, laugh and be kind!! xoxo

beef, gluten-free recipes, S recipes, salad, salad dressing, sugar-free recipes, thm, thm friendly, trim healthy mama

Big Mac Salad

I’ve been wanting to try this Big Mac Salad for a while now. I hadn’t yet til last night because…well frankly, I’m lazy. You have to make the ‘special sauce’, cook the burger, cut the burger, get all the toppings ready….it’s a little bit of work. But let me just say, this Big Mac Salad IS WORTH IT!!! Now, I haven’t had a Big Mac in a while (gluten intolerant, remember?!?), but from what I do remember of these sandwiches, this is pretty close. And even if it’s not, it’s so good, I DON’T CARE!!

big mac salad

Just look at that! So very yummy!!

You want this Big Mac Salad Recipe, don’t you? I knew you would! Here’s where I got my inspiration from…OurAbundantBlessings.

Big Mac Salad (Click HERE to print recipe)

Get This:

For sauce:

  • 1/2 c. mayonnaise
  • 2 T. low sugar (or sugar-free) ketchup
  • 2 t. yellow mustard
  • 2 T. dill pickle relish

For salad:

  • romaine lettuce, shredded or  roughly chopped
  • tomatoes, chopped
  • dill pickles, chopped
  • onions, chopped (optional)
  • cheddar cheese to top hamburger patties (no, you don’t have to put cheese on it, I’m not the boss of you.)
  • hamburger patty, cooked and cut into bite size pieces

Do This:

For sauce:

  1. Combine all sauce ingredients; allow to sit in refrigerator for a few hours for the flavors to mingle.

For salad:

  1. Layer vegetables into a bowl or onto a plate.
  2. Top with cheese covered hamburger patty.
  3. Spread your ‘special sauce’ on top.
  4. Enjoy!

Notes:   This Big Mac Salad is a delicious S for those living the THM lifestyle! Please keep those carbs to 10 or less!  Also, let me remind you that if you do not like any of the ingredients listed, feel free to omit them and only use those you like! This recipe is very versatile and can be used by anyone!

Live, laugh, love and be kind!  xoxo

breakfast, eggs, S recipes, thm, thm friendly, trim healthy mama

Eggs N’ Sausage

Hi y’all. I hope you had a fabulous weekend. I know I did. I made this fabulous eggs n’ sausage recipe for the fam this weekend. Also, we made a little trip to the airport to pick up my sister. She flew in from Florida to stay with us for a while. She is going to be getting an apartment close to us after she gets some bills paid off and stuff. Super excited to have her here for a bit.  We’re already having lots of fun. This morning we played Wii bowling to get our heart rates up just a little and get our bodies moving. It was fun!  🙂

Anywho… thought I’d share this eggs n’ sausage recipe with y’all cuz it’s super easy and super yummy, too!

eggs n sausage

Eggs N’ Sausage (Click HERE to print recipe)

Get This:

  • 1/2 pound ground sausage, any kind you like
  • 1/2 a green bell pepper, diced
  • 1/2 a small onion, diced
  • 6 large all-natural eggs
  • 1/4-1/2 c. cream or half and half
  • salt and pepper to taste
  • 1/2 c. cheddar cheese, shredded

Do This:

  1. Brown sausage in a medium size skillet.
  2. Once sausage is browned, add pepper and onion and cook til onion is translucent and pepper is soft; season veggies a little.
  3. While veggies are cooking, whisk eggs, cream and salt and pepper together in a medium size bowl til frothy.
  4. Once veggies are ready, add eggs to pan and cook until just done; turn heat off.
  5. Sprinkle cheese over eggs.
  6. Allow cheese to melt before serving.

Enjoy these delicious eggs as part of an S breakfast, lunch, brunch or whathaveyou… these are delicious any time of day! For those following THM, since these are an S, be sure to keep your carbs to 10 or less!

Live, laugh, love and be kind!  xoxo

gluten-free recipes, MIM, muffin in a mug, pie, pumpkin, S recipes, sugar-free muffins, sugar-free recipes, thm, thm friendly

Pumpkin Pie In A Bowl

Pumpkin… It’s a fabulous food. It’s very versatile. It can be savory or sweet.  My favorite way to use it in a sweet setting.  Anyone who knows me is not surprised by this at all! Pumpkin is also very good for you. Since I have cut sugar and gluten out of my diet, I can no longer eat traditional pumpkin pie.  *sad face* I have seen all kinds of recipes for pumpkin pie in a mug, but most of them have sugar and or flour…

I have been searching the interwebs for a sugar-free, gluten-free recipe for pumpkin pie.  Since I’m the only one who has to eat this way in my home, a single serve recipe is perfect.  Well, I came across several but none that really blew my skirt up, if you know what I mean.  So I got to work in the kitchen one night with all my gluten-free and sugar-free goodies and came up with this, pumpkin pie in a bowl…

pumpkin pie in a bowl

Om nom nom…

Pumpkin Pie In A Bowl (Click HERE to print recipe)

Get This:

  • 1 T. coconut oil, melted
  • 2 T. THM brown sugar
  • 1 t. vanilla
  • 1 egg
  • 1 t. ground flax
  • 1 1/2 T. almond flour
  • 1 1/2 T. pure pumpkin puree (NOT pumpkin pie filling)
  • 1/2-1 t. pumpkin pie spice
  • sugar-free chocolate chips (optional)
  • whipped topping (optional)

Do This:

  1. Melt coconut oil in microwave safe bowl.
  2. Add sweetener, vanilla and egg; mix well.
  3. Add remaining ingredients except chocolate chips and whipped topping; mix until everything is incorporated.
  4. Sprinkle chocolate chips on top if desired.
  5. Microwave for 1m 10s. Pumpkin pie should be soft and a little ‘wet’ just like pumpkin pie.
  6. Serve with whipped topping if desired.
  7. Enjoy!

This pumpkin pie in a bowl is a perfect single serving recipe for those who are looking for a sugar-free, gluten-free pumpkin pie! This is an S dessert/snack! It is really close to real pumpkin pie! So yummy! Puh-lease try this recipe! It is sooooo good! You could even eat it for breakfast! Pumpkin pie for breakfast….yeah. Sounds good to me! Hey, I’ve been known to eat worse things for me than this!  😉

LIVE, laugh, love and be kind!!  xoxo

beef, S recipes, thm, thm friendly, trim healthy mama

Pizza Meat Loaf

I have pretty much made the same meat loaf recipe since I’ve been married. I never deviate from the recipe my MIL taught me to use.  Ground meat, crackers, egg, onions, spices, a touch of ketchup or bbq sauce in the mix and on top, bake and you get a moist, yummy meat loaf very time, without fail.  Until tonight.  I deviated.  And I’m glad I did.  This meat loaf is full of flavor, super moist and the yum factor?  A solid 10 out of 10!!  You want the recipe don’t you? Lucky for you, I’m sharing it here today…right now!!

Pizza.Parmesan Meatloaf

Pizza Meat Loaf (Click HERE to print recipe)

Get This:

  • 2 lbs lean ground beef, turkey or venison (I used ground beef and venison)
  • 2 eggs
  • 1/4 c. gluten-free crackers, crushed or gluten-free bread crumbs
  • 1/2 t. basil
  • 1/2 t. thyme
  • 1/2 t. oregano
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 t. garlic salt
  • 1 1/2 t. seasoned salt
  • 1/2 t. pepper
  • 1/2 c. parmesan  cheese + some to sprinkle on top before the pizza cheese
  • 1/2 c. marinara or sugar-free pizza sauce
  • 1 – 1/2 c. pizza or italian blend cheese

Do This:

  1. Preheat your oven to 350º F.
  2. Lightly grease a loaf pan with non-stick cooking spray; set aside.
  3. In a large bowl, combine meat, eggs, breadcrumbs, herbs, onions, salts, pepper 1/2 of shredded cheese and parmesan cheese. Lightly mix with hands just until incorporated, DO NOT over-mix; place mixture in greased loaf pan and gently press to form meat loaf.
  4. Top with marinara/pizza sauce.
  5. Place loaf pan on a baking sheet in oven and bake for 45 minutes. Remove from oven and sprinkle with a little more parmesan and remaining shredded cheese.
  6. Return meatloaf to oven and bake another 10-12 minutes or until cheese is melted, bubbly and browning around the edges.
  7. Remove from oven, drain any grease/fat from loaf pan and allow to rest for 5-7 minutes before cutting and serving.

Inspiration from here.

Enjoy this delightful change-up to your regular every-day meatloaf!

LIVE, laugh, love and be kind!  xoxo