Lunch With Loni

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Southwestern Meatloaf November 6, 2009

Filed under: Uncategorized — lonislens @ 2:42 am

I asked the husband to find a meatloaf recipe and he picked this one out.  He made a good choice!

Southwestern Meatloaf

Recipe courtesy of: Chrissy (at

Original recipe located at:


  • 1 1/2 pounds ground beef
  • 2 eggs
  • 1/2 cup chopped onion
  • 1/2 cup Italian bread crumbs (I used regular bread crumbs and added a teaspoon of Italian seasoning)
  • 1/2 cup salsa
  • 1/4 cup ketchup
  • 1/4 cup barbeque sauce
  • 1 teaspoon salt (a few reviewers suggested that this would be too much salt, which I agreed with —especially if you use celery salt, but even BBQ sauce and ketchup have a high sodium content…so I only added 1/4 teaspoon salt)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt (I ommitted this, as I didn’t have any celery salt.)
  • 1/2 teaspon cumin (not in the original recipe)
  • 1/2 small green bell pepper, finely diced (I had one on hand that I wanted to use up)

Topping: About 1o minutes before it was done, I mixed a bit of BBQ sauce with a couple tablespoons of crumbled French’s fried onions, sprinkled them on top, and for good measure added two slices of cheese).  I love cheese.


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
  3. Bake in the preheated oven until golden brown on top, about 1 hour.

I think it would make awesome burgers, but I’m not sure if it would hold up very well (I used 92% lean ground beef, which may have something to do with it).  We both enjoyed the meatloaf, it was something a little different and was nice and flavorful.

Southwestern Meatloaf (2)


Guilt-Free Baked Eggrolls

Filed under: Uncategorized — lonislens @ 2:19 am

These are VERY easy, very quick, and much much healthier than takeout! 

Baked Eggrolls


1 package Teriyaki Ginger Chicken Sausage (Al Fresco brand…but if you’re not as lucky as I am and don’t have this at your supermarket, you can get a 3/4 lb plain chicken sausage or even ground chicken and add some teriyaki sauce and powdered ginger to it)

Powdered Ginger

Teriyaki Sauce

Coleslaw Blend

Eggroll Wrappers


Preheat oven to 400 degrees.

Take sausage out of casings and sautee…breaking down into small pieces.  Add coleslaw blend (one bag is a good amount for an entire package of sausages, but add as much as you like, depending on what kind of veggie to meat ratio you want).  Add 1/2 teaspoon ginger and 1 teaspoon teriyaki sauce (really just enough to add a little bit of flavor to the cabbage mixture).

Fill eggroll wrappers with approximately 2 tablespoons of the mixture (they have a diagram showing you how to fold them), and place on a baking sheet that has been sprayed with cooking spray.  Spray the tops of them before placing in the oven.

Bake for approximately 10 minutes.


They turn out very crispy and have quickly become a favorite around here.  I had extra cole slaw mix one day (left over from a different recipe) and decided it could work for egg rolls.  It does!


Chocolate Raspberry Pudding Cake (for SERIOUS chocolate lovers)

Filed under: Uncategorized — lonislens @ 2:05 am

The picture doesn’t do this dessert justice, partially because it took me five days before I finally remembered to take a picture of it.  But trust me, it is delicious!


Recipe courtesy of: Nigella Lawson (via my mom, who introduced me to this decadent dessert)

Chocolate Raspberry Pudding Cake


1 ½ cups all purpose flour

1 ½ teaspoon baking powder

Pinch salt

1/3 cup best quality unsweetened cocoa powder

8 Tablespoons (1 stick) unsalted butter

1 tablespoon framboise

½ cup sugar

½ cup brown sugar

8 ounces best quality chocolate

¾ cup black coffee

¾ cup water

2 eggs, beaten slightly

8 ounces raspberries

Confectioners’ sugar, for dusting

Directions: (My mom’s alterations are in red.)

Preheat oven to 350 degrees.

Butter an 8-inch springform pan and line the base with baking parchment. (I make it in an 8 or 9 inch square glass pan and then cut it in nine squares and then cut each square into two triangles…looks pretty served that way…)

Sift the flour, baking powder, salt, and cocoa powder together in a bowl and set aside.  Put the butter, framboise, sugars, chocolate, coffee, and water in a heavy-bottomed saucepan and stir over low heat until everything melts and is thickly, glossily smooth.

Stir this mixture into the sifted flour and cocoa. Beat well until all is smooth and glossy again, then beat in the eggs.  This will be runny.  Don’t panic, and don’t add more flour;  the chocolate itself sets as it cooks and then cools.

Pour into the prepared pan until you have covered the base with about an inch of the mixture, and then cover with raspberries and pour the rest of the mixture on top.  You may have to push some of the raspberries back under the cake batter by hand. 

Bake for 45 minutes, until the top is firm and probably slightly cracked;  don’t try to test by poking in a skewer as you don’t want it to come out clean.  When it’s ready, take the cake out of the oven and put on a rack.  Leave in the pan for 15 minutes and then turn out.  (I leave it in the square pan until the cake is all gone…)

When you’re just about to eat, dust the cake with the confectioners’ sugar tapped through a strainer.  Serve with additional berries, if desired, and freshly whipped cream.


I had a few less raspberries in it than I wanted, because several of them needed to be tossed.  I also forgot to put the sugar on top for the photo, but you get the idea.

I’m still learning about my oven.  It’s a bit fussy, and although I turned the temperature down and took this out a full 10 minutes early, it is less gooey than I would like (it shouldn’t be runny, but very moist…and the instructions are right, it definitely solidifies as it cools).  Still, DELICIOUS!