General Recipes

Prep Time: 10 mins | Cook Time: 20 mins | Refrigeration Time: 30 mins | Total Time: 30 mins | Servings: 4

I have been waiting for this moment! This is the first time I tried to make this amazing Garlic Herb Steak and Potato in Foil Packs and it did not disappoint. I knew from the beginning that it will be a blast and now I can prove to you that this recipe is amazing and guarantees a mouthwatering, crazy flavorful, juicy steak and tender potatoes. A must-try and surely a recipe to keep!

Ingredients

1.5 to 2 lbs top sirloin steak cut into 2” pieces

1 lb mini Yukon gold potatoes cut into 1” pieces

3 tbsp extra virgin olive oil

3 cloves garlic minced

1 tsp dried thyme

1 tsp dried rosemary

1 tsp salt

1/4 tsp fresh ground pepper

How to make Garlic Herb Steak and Potato Foil Packs

Step 1: Place the steak, potatoes, oil, garlic, thyme, rosemary, salt, and pepper in a large bowl. Mix well to coat the steaks. Cover the bowl and chill them in the fridge for at least 30 minutes.

Step 2: Fifteen minutes before cooking, remove the steaks from the fridge and set them on the counter. Meanwhile, cut out to about 12 x 12-inch four large foil sheets. To each sheet of foil, divide the steak and potatoes.

TO GRILL:

Step 3: Prepare the grill. Preheat it to high.

Step 4: In the meantime, around the steak and potatoes, tightly wrap the foil and seal. Place the packets to the preheated grill and cook for about 10 minutes on each side over high heat.

If making this in the oven:

Prepare the oven. Preheat it to 450 degrees.

Around the steak and potatoes, tightly wrap the foil, then seal. Place the packets in the preheated oven and bake for about 20 minutes until the potatoes are tender and the internal temperature of the steak reads at least 140 degrees F.

For a nice char, open the packets and set the oven to broil for a few minutes.

NOTES:

These are a few suggestions for the potatoes. Since they take a bit longer to cook than steak, you can either parboil or precook the potatoes. In a pot with cold water, add the potatoes. Bring the water to a boil, then decrease the heat to a simmer and parboil the potatoes for approximately 5 minutes. Drain when done and allow the potatoes to cool for at least a minute or two before cutting them. Then, proceed with the recipe as written. Alternately, you can just slice the potatoes into inch cubes instead of precooking. Or you can use mini Yukon gold potatoes.

Cut the steak into larger pieces for a rare or medium-rare steak.

WW FREESTYLE POINTS: 9

Nutrition Facts:

Amount Per Serving (1 Foil Pack): Calories 400 | Calories from Fat 144 | Fat 16g 25% | Saturated Fat 3g 15% | Cholesterol 100mg 33% | Sodium 684mg 29% | Potassium 1093mg 31% | Carbohydrates 20g 7% | Fiber 2g 8% | Sugar 0g 0% | Protein 40g 80% | Vitamin C 23mg 28% | Calcium 60mg 6% | Iron 4mg 22%

PREP TIME: 3 mins | COOK TIME: 12 mins | TOTAL TIME: 15 mins | YIELD: 3 people

This is by far the best boneless pork chops I’ve ever made! The chops are perfectly seared and smothered in an amazing five ingredients Honey Sauce. These juicy, tender, and flavorful pork chops are ready in less than fifteen minutes. Serve these immediately with any of your favourite side dishes such as mashed potatoes, roasted veggies, or sauteed asparagus for a quick meal that is perfect for busy weeknights. A healthy, loaded with protein one-skillet meal that your entire family will love!

I love simple yet delicious meals. They are my most favourites, particularly for our usual rotation. And this wonderful recipe fits the bill. It’s like I won the jackpot when I found this. You should give this winner’s recipe a try soon.

INGREDIENTS

15 ounces (430grams) centre-cut boneless pork chops (3 pork chops)

salt

ground black pepper

1 tbsp vegetable oil

2 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tsp chopped Italian parsley, for garnishing

HONEY SAUCE:

2 1/2 tbsp honey

2 tbsp warm water

1/4 tsp salt

1/2 tsp apple cider vinegar

3 dashes of cayenne pepper

HOW TO MAKE BONELESS PORK CHOPS

Step 1: Season both sides of the pork chops with salt and pepper. Meanwhile, combine the ingredients for Honey Garlic Sauce until well mixed.

Step 2: On high, heat a cast-iron skillet. Once hot, add the vegetable with a tbsp butter to the skillet. Pan-fry the pork chops for about 3 to 4 minutes per side, undisturbed, until the surface is brown. Turn the chops over and fry the other side.

Step 3: To one side of the skillet, push the pork chops, then add in the rest of the butter. Add the garlic and saute for about 10 seconds until light brown. Pour in the Honey Garlic Sauce and cook until the sauce has reduced with a thick consistency. The sauce should turn amber brown when done.

Step 4: Over the pork chops, spoon the sauce. Before serving, garnish with parsley. Enjoy immediately.

Nutrition Facts:

Serving Size: 3 people
Amount Per Serving: Calories 348 | Total Fat 17g | Saturated Fat 10g | Cholesterol 113mg | Sodium 265mg | Carbohydrates 15g | Sugar 14g | Protein 32g

PREP TIME: 30 mins | COOK TIME: 30 mins | REST TIME: 10 mins | TOTAL TIME: 1 hr 10 mins | YIELD: 4 servings

Make tonight extra special with these scrumptious enchiladas loaded with chicken and cheese. Easy to throw together with only a few simple ingredients. These mouthwatering enchiladas came out with a slight crunch and crazy melty cheese that makes everyone want to just dig straight in!

Ingredients

2 cloves garlic, minced

3 cans (3 c.) enchilada sauce

salt

ground black pepper

2 boneless, skinless chicken breasts

2 c. shredded cheddar jack cheese

8 flour tortillas

cooking spray

1/2 c. fresh cilantro, roughly chopped (optional)

How to make Cheesy Chicken Enchiladas

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Into a deep skillet, add the enchilada sauce with the minced garlic. Heat the sauce to boiling. In the meantime, season both sides of the chicken breasts with salt and pepper. Add the chicken breasts to the skillet and nestle them into the sauce. Adjust the heat to low, cover the skillet, and cook for approximately 15 to 20 minutes until the chicken is cooked through. When done, take the chicken from the sauce and allow both to cool a little. Grab two forks and start shredding the chicken.

Step 3: Using cooking spray, lightly grease the bottom of a 9 x 13-inch baking dish. Set aside.

Step 4: Into a large bowl, add the chicken, 3/4 cup reserved enchilada sauce, and a cup of cheese. If desired, add cilantro and gently stir everything until well mixed.

Step 5: Wrap the tortillas in a damp cloth or paper towel and warm in the microwave for 20 to 30 seconds on high. To assemble the enchilada, spoon a heaping 1/3 cup chicken mixture along the middle of the tortilla. Around the filling, roll the tortilla and place seam-side down into the prepared baking dish.

Step 6: With a little olive oil, brush the tops of the enchiladas before baking in the preheated oven for about 8 to 10 minutes until the tortillas are golden. Adjust the oven temperature to 400 degrees, then take the baking dish out of the oven. Over the enchiladas, pour the rest of the sauce and sprinkle with the rest of the cheese. Tent the dish lightly with aluminium foil and place it back in the oven to bake for another 20 minutes. Uncover after 20 minutes and continue to bake for 5 to 10 minutes more until the cheese has golden.

Step 7: When done, let the enchiladas sit for at least 5 to 10 minutes before serving. Garnish with some cilantro and if desired serve with salsa or sour cream. Enjoy!

Nutrition Facts:

YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 728 | TOTAL FAT: 32g | SATURATED FAT: 15g | TRANS FAT: 1g | UNSATURATED FAT: 14g | CHOLESTEROL: 116mg | SODIUM: 1507mg | CARBOHYDRATES: 65g | FIBER: 5g | SUGAR: 5g | PROTEIN: 43g

Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 4

My mom loves this dish! It’s got pineapple apart from the bell peppers, onion, and crispy battered chicken. Stir-fried to perfection before finally coated in a delicious sticky sauce. A pretty easy and quick dish that is ready in just thirty minutes from start to finish!

Ingredients

Chicken:

1 lb boneless skinless chicken thighs, cut into 1” pieces, or chicken breasts

1 tsp salt

1/2 c. cornstarch

1 1/2 c. flour

1 Egg, beaten

1 tbsp oil, canola oil, or similar

1 ¼ c. water

vegetable oil, for frying

Vegetables:

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 medium yellow onion, cut into 1-inch pieces

1 tbsp oil, canola oil, or similar

1 c. pineapple chunks, fresh, or canned/frozen

Sweet and Sour Sauce:

1/2 c. sugar

¼ c. rice vinegar, or white vinegar

2 tsp garlic, minced, or garlic powder

2 tbsp soy sauce, low sodium recommended

1/4 c. ketchup

2 tbsp cornstarch, mixed with 2 tbsp water

sesame seeds, optional garnish

How to make Crispy Sweet and Sour Chicken

Step 1: Combine the cornstarch, flour, and salt in a large bowl. Add the egg, a tbsp oil, and water and whisk until smooth and the consistency is in line with a pancake batter.

Step 2: To the batter, thoroughly coat the cubed pieces of chicken. Marinate at room temperature for at least 10 minutes or an hour in the fridge.

Step 3: To a medium saucepan or deep fryer, pour in an inch of oil and heat to 350 degrees F. Once the oil is hot, add the chicken to the pan in batches and fry for about 3 to 4 minutes until golden and crispy. Using a slotted spoon, take the pieces of chicken out.

Step 4: On medium-high heat, put a skillet or wok. Add in a tbsp oil along with the onion and bell peppers and saute until slightly softened. This takes about 2 to 4 minutes. Add in the pineapple along with garlic, sugar, vinegar, soy sauce, and ketchup. Bring the mixture to a simmer. Adjust the seasoning according to taste.

Step 5: In a cup, whisk the cornstarch with water, then gradually stir this into the sauce. Slightly reduce the heat and allow the sauce to simmer for about 2 to 3 minutes until it is thick enough to coat the veggies. Return the cooked chicken to the pan and toss to coat evenly with the sauce.

Step 6: Before serving, garnish the Crispy Sweet and Sour Chicken with sesame seeds if desired. Enjoy immediately.

Notes:

If planning to marinate the chicken longer, store it in the fridge. I like to marinate longer as it makes the chicken more tender. Make sure to remove the chicken from the fridge at least 15 minutes before cooking.

For a lighter version, forget the batter and just stir fry the cubed chicken in a skillet with a tbsp oil. Or bake the breaded chicken at 350 degrees F oven for about 15 minutes.

If desired, you can make this dish ahead and simply store it in the fridge in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition Facts:

Amount Per Serving (4 ounces): Calories 466 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 2g 10% | Cholesterol 128mg 43% | Sodium 1096mg 46% | Potassium 802mg 23% | Carbohydrates 68g 23% | Fiber 5g 20% | Sugar 45g 50% | Protein 27g 54% | Vitamin A 1419IU 28% | Vitamin C 81mg 98% | Calcium 54mg 5% | Iron 3mg 17%

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 servings

I love Panda Express Orange Chicken. It’s one of my most favourite chicken dishes on the Panda Express menu and with this simple recipe, I can easily make it at home. Tender, crisp fried chicken thighs covered in a delicious sauce! Enjoy a different experience with this Orange Chicken coated in a mixture of barbecue sauce and orange marmalade instead of just the usual orange marmalade.

Ingredients

CHICKEN:

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

1 Egg

1 1/2 teaspoons salt

1 pinch black pepper

2 tablespoons oil divided, plus more for frying

1/2 c. cornstarch

1/4 c. flour

SAUCE:

1 tbsp corn starch

2 tbsp rice wine

1/4 c. water

1 tsp sesame oil

3 tbsp soy sauce

10 tbsp sugar

10 tbsp white vinegar

zest of 1 orange

TO FINISH:

1 1/2 tbsp ginger root minced

2 tsp garlic minced

1/2 teaspoon hot red chilli pepper crushed

How to make Panda Express Orange Chicken

Step 1: In a bowl, place a tbsp cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Mix to make the sauce until well combined.

Step 2: Into a bowl, whisk the egg, salt, pepper, and a tbsp oil.

Step 3: Place half a cup of cornstarch with flour in another bowl and mix well.

Step 4: Heat the oil in a large frying pan or wok to 375 degrees.

Step 5: In the meantime, dip the pieces of chicken in the egg mixture, then coat in the flour mixture. Once the oil is hot, add the chicken to the frying pan and fry for about 3 to 4 minutes until golden and crisp. When done, transfer the chicken to a cooling rack.

Step 6: When done frying the chicken, discard most of the oil from the pan, leaving only about a tbsp. Then, add the ginger, garlic, and crushed red peppers and cook for about 10 seconds. Pour in the orange sauce and bring to a boil. Turn the heat off, then return the cooked chicken to the pan and stir to coat with the sauce.

Nutrition Facts:

Yield: 6 servings, Amount per serving: Calories: 419g | Carbohydrates: 36g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 1171mg | Potassium: 601mg | Sugar: 20g | Vitamin A: 40g | Vitamin C: 0.3g | Calcium: 15g | Iron: 1.5g

PREP TIME: 20 mins | COOK TIME: 30 mins | TOTAL TIME: 50 mins | SERVINGS: 4

Forget to take out and try this easy and quick Beef, Stir Fry, at home. Made with mostly pantry ingredients, this delicious stir fry is ready on the table in just under an hour! Serve this with noodles or over rice for a complete and filling meal that your entire family will love!

Ingredients

2 tbsp vegetable oil divided

1 lb flank steak thinly sliced

2 tbsp cornstarch

4 c. mixed vegetables

Sauce:

3 cloves garlic minced

1 tsp minced ginger

⅓ c. orange juice

⅓ c. water

¼ c. low sodium soy sauce

3 tbsp brown sugar

1 ½ tsp sesame oil

1 tbsp cornstarch

How to make Beef Stir Fry

Step 1: With salt and pepper, season the steak, then toss with cornstarch. Set the steak aside while you ready your vegetables.

Step 2: In a pan or wok, heat a tbsp oil. Once hot, add the beef to the pan in 2 small batches and brown for about 2 to 3 minutes over medium-high heat. Note that the beef does not have to be cooked through. When done, take the browned beef from the pan and set it aside.

Step 3: To the same pan, add the vegetables and cook for about 4 to 5 minutes until tender but still crisp. Set the cooked veggies aside with the beef once done.

Step 4: In a bowl, mix the sauce ingredients until well combined.

Step 5: Adjust the heat to medium-high before adding the sauce into the pan. Bring the sauce to a simmer. Meanwhile, whisk the cornstarch with 3 tbsp water or broth, then slowly add this to the sauce, whisking until you reached your desired consistency. Allow the sauce to simmer for another 2 minutes, then add in the veggies and beef along with the juices and continue to cook until heated through.

Step 6: When done, serve the Beef Stir Fry over rice or noodles. Enjoy!

NUTRITION FACTS:

Calories: 423 | Carbohydrates: 43g | Protein: 31g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 681mg | Potassium: 863mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9285IU | Vitamin C: 29.9mg | Calcium: 84mg | Iron: 3.9mg

Prep Time: 10 mins | Cook Time: 20 mins | Servings: 8

This Mongolian Beef is freaking delicious! A mixture of juicy beef strips, sauteed bell peppers, and onion coated in the most savoury sauce. Serve immediately over hot steamed rice for a complete, filling meal particularly on busy weeknights!

Ingredients

For the Mongolian Beef:

2 pounds beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips

1/2 c. cornstarch

1/2 c. neutral oil

4 stalks green onion, green part only, cut into 2” pieces

3 bell peppers, cut into strips

1 large onion cut into 1/4 rings

For the Mongolian Beef Sauce:

2 teaspoons ginger powder (or double the amount if using freshly grated ginger)

4-5 garlic cloves, minced

1/2 c. low sodium soy sauce

1/2 c. water

1/2 c. brown sugar

1 teaspoon Sriracha sauce (add more or less for the desired spiciness)

How to make Mongolian Beef

Mongolian Beef:

Step 1: Combine half cup cornstarch and 2 pounds beef strips in a ziplock bag. Seal and shake to evenly and completely coat the beef strips.

Step 2: Over high heat, preheat a large skillet. Once hot, add enough oil to the bottom of the skillet. Add in the bell peppers and saute for about 3 to 4 minutes until they turned slightly brown. Transfer the bell peppers to another bowl, leaving the oil in the skillet. Remember not to overcook the bell peppers.

Step 3: To the oil in the skillet, sear the onions for about 3 to 4 minutes, adding more oil if needed. When done, transfer the onions to the same bowl as the peppers, again leaving the oil behind.

Step 4: Add the remaining oil to the skillet along with the beef strips after shaking the excess cornstarch off. Place the beef strips in a single layer and cook for about a minute on each side. When done, transfer the cooked beef to another bowl. To cook the beef strips, ensure not to overcrowd the pan and add oil as needed.

Mongolian Beef Sauce:

Step 5: Before starting to make the sauce, first drain off the remaining oil from the skillet, only leaving behind the stuck beef bits.

Step 6: To the skillet, add half cup of soy sauce, half cup water, and half cup brown sugar with 2 tsp ginger powder and the 4 cloves of minced garlic. Bring the mixture to a boil, scraping the bits off the bottom. Allow the sauce to boil for approximately a minute or two until the sauce has reduced. At this point, you can add the Sriracha sauce if desired.

To assemble:

Step 7: Return the beef strips to the skillet and stir to coat in the sauce. Let the sauce boil to thicken the sauce before adding in the bell peppers, cooked onion, and the green onion stalks. Stir everything until heated through.

Nutrition Facts:

Amount Per Serving: Calories 444 | Calories from Fat 243 | Fat 27g 42% | Saturated Fat 7g 44% | Cholesterol 78mg 26% | Sodium 632mg 27% | Potassium 566mg 16% | Carbohydrates 27g 9% | Fiber 2g 8% | Sugar 16g 18% | Protein 23g 46% | Vitamin A 1472IU 29% | Vitamin C 60mg 73% | Calcium 47mg 5% | Iron 3mg 17%

Prep time: 15 mins | Total time: 40 mins | Servings: 8

If you have a bunch of peaches just sitting on your counter untouched, it’s the perfect time to dive into this easy Peach Cobbler recipe. A delicious cobbler that you can quickly make with just a few simple ingredients. Serve warm, fresh from the oven with a big scoop of vanilla ice cream or whipped cream on top.

If you are expecting a company or just want to treat yourself with an easy and quick yet luscious dessert, this skillet peach cobbler is perfect! You are welcome to use any topping you’d like or you can even combine two toppings, and I am sure it’s going to be divine!

Ingredients

Filling:

5 Peaches, peeled and sliced (about 4 c.)

1 c. Granulated Sugar

1/4 c. Boiling Water

1/8 tsp Cinnamon

Topping:

4 tbsp Unsalted Butter

1 c. Self Rising Flour

1 c. Granulated Sugar

1 c. Milk

1/4 tsp Salt

How to make Easy Peach Cobbler

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a skillet, combine the peeled and sliced peaches, 1 cup of sugar, 1/4 cup of water, and 1/8 tsp cinnamon. Bring the mixture to a boil and simmer for approximately 10 minutes, stirring occasionally. In a bowl, pour the peaches when done and set aside.

Step 3: Melt 4 tbsp butter in the same skillet over medium heat. In the meantime, combine the self-rising flour, 1 cup of sugar, milk, and 1/4 tsp salt in a bowl until well mixed. Pour this into the skillet, then add the peaches very carefully on top with the liquid.

Step 4: Place in the preheated oven and bake for about 40 minutes until golden brown and the batter is set. Remove from the oven when done and serve warm. Enjoy with whipped cream or ice cream if desired.

Nutrition Facts:

Servings Per Recipe: 8
Amount Per Serving: Calories from Fat 50 | Calories 356 10% | Total Fat 6g 19% | Saturated Fat 4g 4% | Sodium 86mg 24% | Total Carbohydrate 73g 1% | Dietary Fiber 1g | Sugars 56g 4% | Protein 2g

This recipe is a treasure! Super simple and adaptable. I often use a combination of toppings such as apple and peach or I simply use one of each. You can even make this Fruit Cobbler in an 8 x 8-inch baking dish where I only use 1 pie filling if I am feeding 4 to 6 persons or for a larger crowd, use a 9 x 13-inch baking dish and add 2 cans of pie filling instead. It’s a pretty straightforward dessert that you can make with only a few ingredients. Serve a slice of this refreshing Fruit Cobbler with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Ingredients

Non-stick Cooking Spray (such as PAM)

Pie Filling (use 1 can for an 8 x 8-inch pan or 2 cans for a 9 x 13-inch pan)

Jiffy Golden Yellow Cake Mix (use 1 box for an 8 x 8-inch pan or 2 boxes for a 9 x 13-inch pan)

Butter (1/2 – 3/4 stick)

Sugar

Cinnamon

HOW TO MAKE FRUIT COBBLER

Step 1: Using non-stick cooking spray, thoroughly grease the inside of a baking dish. Grab the Pie Filling and empty it into the prepared baking dish, spreading evenly.

Step 2: On top of the Pie Filling, sprinkle the Yellow Cake Mix and spread evenly. Remember not to add any ingredients to the cake mix and use it dry.

Step 3: Place the pats of butter (thin slices) on top of the dry cake mix, leaving tiny spaces in between each slice. Then, evenly sprinkle with sugar and ground cinnamon.

Step 4: Place in the oven and bake for about 25 to 35 minutes at 350 degrees until golden brown. Remove from the oven when done and let the cobbler cool for a bit. Serve the Fruit Cobbler warm with a scoop of vanilla ice cream if desired. Enjoy!

Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Servings: 8

Coming home to this delicious meatloaf is the best feeling in the world! Without the hassle and stress, I can make our favourite and the best meatloaf any time, even on the busiest days. This crockpot version is an easy way to enjoy the classic without the fuss.

Ingredients

MEATLOAF:

2 pounds ground beef

1 large yellow onion, finely minced (divided)

2 boxes (6 ounces each) dried stuffing mix (I like the savoury herbs variety)

1 1/3 – 1 1/2 c. whole milk

2 large Eggs

2 tablespoons glaze (see below)

1 teaspoon kosher salt

1/2 teaspoon black pepper

BROWN SUGAR KETCHUP GLAZE:

1 1/2 c. ketchup

1/4 c. light brown sugar

2 tablespoons finely minced onion

1 tablespoon yellow mustard

2 teaspoons white vinegar

1/2 teaspoon black pepper

How to make The Best Crockpot Meatloaf

Step 1: After tearing off a large strip of aluminium foil, press it into the bottom of a 6-quart or large slow cooker up to the sides. And using a non-stick cooking spray, lightly grease the foil. Set aside.

Step 2: In a large bowl, combine the ground beef, most of the minced onion (reserving 2tbsp for later), stuffing mix, milk, eggs, 2 Tbsp glaze, salt, and pepper with your hands until just combined.

Step 3: In a small mixing bowl, place the ketchup glaze ingredients and whisk until everything is incorporated, then set aside.

Step 4: Form the mixture into an oval shape and put it into the prepared foil-lined crockpot. Pour the glaze over before covering the pot. Set on low and cook for 6 hours.

Step 5: Lift the meatloaf out very carefully when done cooking using the overhanging foil and transfer it on a baking sheet. Top the meatloaf with the remaining 2/3 cup of glaze. Broil until the glaze is sticky and bubbly.

Step 6: Slice before serving and serve with the rest of the glaze sauce. Enjoy!

Tip:

To make this in the oven, ready the glaze and meatloaf mixture as directed. Form the meatloaf, brush with the glaze, and place in a greased meatloaf pan or baking dish. Bake the meatloaf for about 60 to 70 minutes in a preheated 350 degrees F oven.