College Student Meals – Bacon Cheeseburger Meatloaf Week

Hi all!  As you read this post for college student meals, I’ll be sitting on a plane heading to London for a few days.  EJ’s got a couple of meetings planned so I thought I’d accompany him on his trip.  I’ll be exploring on my own for a couple of days but I don’t mind.  I’ve got my walking shoes packed and I’m planning on seeing some of the sights.

I’ve come across some fun apartment ideas that I’m excited to share with you.

First off, don’t you love this easy and totally inexpensive way to decorate a large wall?

Fill it with pictures of family and friends or even this fun idea of sending yourself a postcard from places you visit. You can use tiny picture hangers to string an attractive rope or ribbon from one side to the other and attach the pictures with clothes pins.  I found this picture on Pinterest and have no idea where it came from.  If you know the source, please let me know.

 

 

Isn’t this a great way to organize your things?

 

As you can see, I’m really into organization right now.  Maybe it’s because I’m feeling the need to organize myself these days.

The meals for this week are centered around a delicious bacon cheeseburger meatloaf made early in the week.  The leftovers will taste wonderful.

Have a great week!

MONDAY

Bacon Cheeseburger Meatloaf  (Adapted from Paula Deen)

 

Ingredients

1 pound ground beef

1 pound bacon, cooked and crumbled

1 (8-ounce) package sharp Cheddar cheese, shredded

2 large eggs, lightly beaten

1/4 cup bread crumbs

1/4 cup mayonnaise

1 tablespoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup ketchup

2 tablespoons mustard

Directions

Preheat oven  to 350 degrees F.

In a large bowl, combine the ground beef, bacon, cheese, eggs, bread crumbs, mayonnaise, worcestershire sauce, salt and pepper together. Mix well.

In a small bowl, combine the ketchup and mustard.  Stir 1/4 cup ketchup mixture into meat mixture.  Mix well.

Press meat into loaf pan or 8 x 8 greased pan.  Place pan on a baking sheet.  Spread remaining ketchup mixture over top of meatloaf.  Bake for 40- 45 minutes or until meat is no longer pink.

 

TUESDAY

Meatloaf Po-Boy

Ingredients

2-3 slices of the leftover meatloaf

mayonnaise

ketchup

lettuce

tomato

french bread

Directions

Spread the mayonnaise and ketchup on each slice of the bread.  Heat the slices of meatloaf and place them on the bread.  Top with lettuce and tomato.

 

WEDNESDAY

Pasta with Meat Sauce

 

Ingredients

8 ounces of penne pasta (or cheese your favorite type of pasta)

1/2 jar of spaghetti sauce

2-3 slices of the meatloaf, cut into cubes

parmesan cheese

Directions

Prepare the pasta according to package directions.  Heat the sauce in a medium saucepan set to medium high heat.  Add the meatloaf and cook until heated through.

Pour the meat sauce over the pasta and top with parmesan cheese.  Serve with a salad.

 

THURSDAY

Red Beans and Rice

Ingredients

1 tablespoon olive oil

1/2 onion, chopped

1 clove garlic, minced

1/2 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds

1 (14 ounce) can red kidney beans, rinsed and drained

1 tablespoon butter

1 cup cooked rice

Directions

Heat the olive oil in a medium saucepan set to medium high heat.  Add the onion and garlic to the pan and cook stirring for 3 minutes.  Stir in the sausage and beans and lower heat to low.  Cook for 10 minutes.   Stir in butter and with the back of a spoon, slightly mash the beans. Serve over rice.

 

FRIDAY

Tomato and Chickpea Salad

Ingredients

1 can chickpeas (garbanzo beans), rinsed and drained

1/2 cup cherry tomatoes, sliced in half

1 bunch cilantro (about 1 cup packed), finely chopped

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1/4 teaspoon dried tarragon

pinch of salt and pepper

crumbled feta cheese, optional

Directions

Place the chickpeas, tomatoes and cilantro in a bowl and mix well.

In a small bowl, whisk together the olive oil, white wine vinegar, tarragon, salt and pepper.

Pour over the chickpeas and tomato mixture.

Stir to blend

Top with feta if desired.

Are you following us on Instagram and Twitter, Facebook and Pinterest?  

Other posts you might like…

College Student Meals – Week of Roasted Chicken Recipes

Easy Rice Pudding For One

College Student Meals – Miso Soup and Ground Beef Lettuce Wraps Week

College Student Meals – Vegetarian Week