Meatloaf Burgers

These Meatloaf Burgers are seriously amazing and they get the stamp of approval from my picky eater!

If you have a picky eater or a kid with texture aversions; you know the struggle! Discovering a recipe that works for the whole family is really a huge deal in our house!

meatloaf burgers

 

thepickyeater

Meatloaf Burgers Ingredients:

2 pounds     Ground Beef or Ground Turkey

1/2     Onion (minced)

4 cloves    Garlic (minced)

1 tablespoon    Tomato Paste

1 teaspoon     Worcestershire Sauce

1     Egg

1 tablespoon     Fresh Basal (Finely Chopped)

1 teaspoon     Salt

1/2 teaspoon     Black Pepper

1/2 cup    Bread Crumbs (optional)

1/4 cup      Milk  (if you don’t use bread crumbs you won’t need milk)



Toppings:

Hamburger Buns          Ketchuppickyeaterstamp

Mustard          Mayo

Tomato          Lettuce

Pickles          Cheese

 

Directions:

Pre-heat your grill to medium high heat.

Combine all ingredients in a bowl and mash together.  Divide into equal parts and roll into patties.

Once the grill is hot, reduce the heat to medium. Grill the patties for about 5 minutes on each side or until they are fully cooked. Time will really depend on the thickness of your patties.

Place patties on bun with your choice of toppings and ENJOY!!




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Amazing Pasta Sauce

This Amazing Pasta Sauce is simple and so good! This recipe proves that food doesn’t have to be complicated to be delicious! I use this sauce on pastas, chicken, zucchini noodles and as a pizza sauce for my picky eater so it gets the stamp of approval for picky eaters too! I like to double the batch so I can freeze some and have it ready for when we are starving between baseball and soccer practices and have no time to cook! At least I know there is something in the fridge everyone will eat!

amazingpastasauce

 

Amazing Pasta Sauce Ingredients

2 Tbsp oil

1/2 onion or 1 small onion ( I use a small finely chopped for the picky eater)

8 cloves garlic, minced

2 (28 oz) cans crushed tomatoespicky eater stamp of approval

1 (6 oz) can tomato paste

2 Tbsp finely chopped fresh basil

2 Tbsp finely chopped fresh parsley

1 Tbsp finely chopped fresh oregano

1/2 Tsp salt (or salt to taste)

1/4 cup sugar

Directions

Heat the oil in a 4 to 6 quart pot over medium low heat. Add the onion and cook 6 to 8 minutes, stirring occasionally, until tender.  (If necessary, adjust the heat to avoid browning.) Add the garlic and cook for a couple minutes, stirring occasionally. Stir in the crushed tomatoes, sugar and tomato paste, increase the heat to high, and bring to a boil. Remove from the heat and stir in the basil, parsley, oregano and salt.

Use immediately or refrigerate for up to 1 week. You can also freeze sauce for up to 2 months (maybe more but I don’t know the rules on that.)




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