Bread? We don't need no stinking bread!

My new favorite lunch:

Butter Leaf Lettuce

Butter Leaf Lettuce

Cream Cheese

Meat (sliced turkey or ham)

American Cheese

Sliced Pickles

Schmear the cream cheese on a piece of lettuce and top with your choice of meat and cheese. We added pickles too because we love pickles in our household. Roll up and enjoy. It is so yummy!! Instead of cream cheese, I put ranch dressing on Brian's because that's how he rolls. Mo and I, however, could swim in a vat of cream cheese. I believe you could slap some onion and a piece of tomato on there as well. 

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Who loves meatloaf?

When Natalie was diagnosed with Celiac Disease, I signed up to get daily recipes from Gluten Free Club. I didn't have to sign up for the club to get the recipes, so, game on. Every once in a while they will send a recipe that uses mostly "regular" food. Yesterday they sent a meatloaf recipe that is amazing! I changed it a little, but it was still very good!

Here it is.

Italian Meatloaf

1 1/2 lbs. ground pork
3 eggs
1 cup cooked rice
1 1/2 cups grated cheddar cheese
1/2 tablespoon salt
1/2 teaspoon pepper
2 tablespoons dried chopped chives

2 cloves chopped garlic (or you could add onion)
1 teaspoon dried basil + 1 teaspoon Italian seasoning
1/4 cup ketchup 

Directions:

Preheat oven to 350°F degrees.
    
Mix all ingredients together well in a very large bowl.
    
Press mixture into a loaf pan (the temps and times are for glass loaf pans.) Bake  for 55 minutes.

**I put the mixture into jumbo muffin tins (greased) and filled them with the meat mixture 3/4 full. Individual serving sizes are fun! They may not need to be cooked 55 min. I think I cooked mine for 45-50 min.
    
Remove from oven and pour off some fat.
    
Cover tops of meatloaves with a generous layer of ketchup.
    
Bake 15 minutes longer.
    
Cool 10 to 15 minutes before cutting loaf. 

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