Monday Meals: Chicken Pot Pie & Meatloaf Meatballs

Pick up Rachel Hollis’ cookbook, Real Life Dinners for the chicken pot pie recipe we tried out last week. If you can’t get the book, The Daily Meal has a similar recipe to the one we cooked up. We used a pre-made Pillsbury pie crust for the bottom and top rather than a package of biscuit dough. My oldest loved the meal, as did I. Currently, you can’t trust our youngest’s opinion *wink*

In the winter we cook meat loaf a handful of times. It is so easy to make ahead of time and serve as left overs. We usually use the Better Homes and Gardens recipe. I took a new approach to it this time. Rachel Hollis makes meat balls rather than cook it in a pan. My kids did prefer it this way. She also uses a food processor to disguise the carrots and zucchini her recipe calls for.

I mixed the two recipes together to create the one below.

Ingredients:

2/3 cup rolled oats

1 cup onion

1 cup diced carrots

1.5 cup peeled and chopped zucchini

1.5 lbs ground beef

2 eggs

1/4 bbq sauce

1 t salt

1 t pepper

1/4 cup bread crumbs to thicken up mixture if needed

1/4 cup ketchup

2 T Brown sugar

1 t Ground mustard

Directions:

Spray baking sheets

Oven at 400 degrees

Process (or blend) rolled oats, onion, carrots and zucchini until veggies are small pieces

Mix veggie mixture with beef, beaten eggs, bbq sauce, salt and pepper

Add bread crumbs if needed to thicken (my veggies ended up fairly blended, rather than chunky- hence the need for the bread crumbs)

Roll into 2 “ meat balls

Top each meatball with a bit of the following mixture:

1/4 cup

2 T brown sugar

1 t ground mustard

Bake 15 minutes or until cooked in the center

We served these with corn on the cob and cream cheese mashed potatoes!

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