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Canadian Recipes/ Featured

Kicked-Up Meatloaf


Did you know that I was well into my 30’s before I had meatloaf? I remember as a kid reading Beverly Cleary, Judy Blume, Sweet Valley Kids/High, Babysitters Club and those books often referenced meatloaf as being something that was eaten at family dinners. As a kid I had no idea what meatloaf was, and it definitely wasn’t on my mom’s recipe repertoire. I was always curious as a kid as to what it would taste like, but most of the books I read described it as being something that kids usually didn’t enjoy.

So after three decades of wondering what meatloaf was and how it would taste, I decided I would try to make it. You guys, it took FOREVER to create the perfect recipe. I scoured the internet and Pinterest, I experimented and failed, and my poor husband had to try so many terrible variations. I made bland meatloaf, I made raw meatloaf, I made dry meatloaf….but after much experimenting, I have perfected a grown-up, kicked-up meatloaf recipe. My husband LOVES this and requests it often, and I quite enjoy it too. I serve it with a salad for dinner, and leftovers taste pretty good for lunch as well. I probably make this recipe once every couple weeks or whenever ground beef is on sale at the grocery store.

The additions to this recipe that make it a little more interesting and appetizing are the minced garlic in the ground beef mixture and the Frank’s hot sauce in the topping. In our household, we put Frank’s hot sauce or Sriracha hot sauce on almost everything!

Does anyone have their mom’s/grandmother’s meatloaf recipe that they love? Or is meatloaf something I enjoy only because it’s new to me?

Kicked-Up Meatloaf

Print Recipe
Serves: 4 Cooking Time: 1 hour


  • 1 1/2 lbs lean ground beef
  • 1 egg
  • 1 white onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup milk
  • 1 cup dried breadcrumbs
  • salt and pepper, to taste
  • 2 tbsp brown sugar
  • 2 tbsp prepared mustard
  • 2 tbsp Frank's hot sauce
  • 1/3 cup ketchup



Preheat oven to 350 degrees F. In a large bowl, combine the beef, egg, onion, milk and bread crumbs. Season with salt and pepper. Use yours hands and mix and knead well.


Form into a loaf shape and place into a lightly greased 9 X 13 baking dish.


In a separate smaller bowl, combine the brown sugar, mustard, Frank's hot sauce and ketchup. Whisk together well and pour over the meatloaf.


Bake at 350 degrees F for 1 hour and 15 minutes.


Serve with a fresh salad for a lighter meal, or on a bed of mashed potatoes for a heartier meal.

Beer and Wine Pairings/ Canadian Recipes/ Featured

Sunday Supper Roast

Sunday Supper Roast

Oh man, it’s been awhile since I’ve posted. Sorry guys! My husband was working for the past 5 days, and we’ve had some great weather, so I’ve spent most of my baby’s awake time going on walks with her and then doing some spring cleaning during her nap times! I’ve been enjoying the walks though, and I am looking forward to daily walks in the summer. However, I’m not one to walk without a destination in mind so we don’t walk around our neighbourhood park. My favourite stroll is to the nearby library where I return a book and pick out a new one (I’m still reading about a book a day!) and then to our neighbourhood coffee shop to pick up a coffee for the jaunt home. I can see this becoming an expensive habit though. I’ve already told my husband that I would like a massive gift card for the coffee shop for Mother’s Day, because I won’t be able to afford these daily summer strolls on my mat leave income!

My husband is off work for the next five days so we have a jam-packed weekend ahead of us. Last night, we relaxed and caught up on Survivor together after our baby went to bed, today we have to go buy a high chair for the babe (starting solid foods!), tonight we have supper at a friend’s house, and tomorrow I have church in the morning and then I’m planning on making a Sunday night prime rib roast.

Do some families do that, have certain meals on certain days of the week? Like meatloaf Monday or Sunday roast? I don’t know. We definitely don’t, but there’s something about Sunday night roasts that sounds so domesticated and homey to me! With my husband on shiftwork and me on mat leave, days of the week don’t really have any significance to us. The only reason we need to remember what day of the week it is so that we don’t forget to put our garbage bin or recycling bin out for pick up! But regardless, I like doing this roast on Sunday nights for no other reason than to call it my Sunday Supper Roast.

You’ve probably seen some version of this roast online before. It’s usually posted under the name “Poor Man’s Prime Rib” or “Easy Prime Rib Roast” or something like that. I’ve made some tweaks to both the recipe and cooking method to how I like it prepared. I’ve made this numerous times, and I’ve had times where it’s too rare, too well done, or not enough flavour. The recipe posted below is what I’ve finally settled on as the perfect recipe for our family. For the cut of meat, I buy the eye of round roast from Costco, it comes in a pack of two.

Also, other recipes will not tell you what wine to pair it with! Whatever roast recipe tickles your fancy, I highly recommend that you pair it with the Chateau D’Aigueville. This is the perfect wine to pair with Sunday night roast dinners. You can find it in the France aisle for just under $20 in Saskatchewan.

Chateau D'Aigueville

We usually have leftover meat from this roast, and it is perfect to make leftover roast beef sliders for dinner the next night. With the thinly sliced leftover meat, I sear them quickly in a cast iron skillet to heat them up. I sauté some sliced onions in some butter until they are golden brown, then build the beef sliders on buttered, toasted buns with dijon mustard. This is my favourite leftover dinner!

Leftover beef sliders

Give this recipe and wine a try tomorrow night. It will be the perfect cap to your weekend!

Sunday Supper Roast

Print Recipe
Serves: 4 Cooking Time: 3 hours


  • 1/2 cup salted butter, softened
  • 5 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • salt and pepper, to taste
  • 3 lb, boneless eye of round roast
  • 2 tbsp flour
  • 2 cups beef stock



Preheat oven to 500 degrees F


Mix together the butter, garlic, herbs, salt and pepper in a bowl.


Rub the herb butter all over the roast, then place in a roasting tray or Dutch oven.


Bake at 500 degrees F, for 5 minutes per pound of meat. (Using a 3 lb roast, I baked mine at 500 degrees for 15 minutes).


Without opening the oven door, turn the heat down to 200 degrees F and let the roast sit in the oven for 2 hours. Do not open the oven door at all during these two hours!


Once the two hours are up, remove the roast from the pan, place it on a big plate and tent it with aluminum foil to let it rest.


Strain the pan drippings into a saucepan over medium heat.


Whisk the flour and the beef stock together in a measuring cup until combined. Then pour the mixture into the saucepan containing the pan drippings.


Bring the saucepan to a boil, then lower the heat and simmer for 4 minutes until slightly thickened.


Carve the roast into thin slices, and serve with the gravy, horseradish, mashed potatoes and your choice of salad or vegetables!

Featured/ Frugal Tips/ Meal Planning

Keeping a Tight Grocery Budget

Earlier today I was interviewed on the CJME Morning News radio show here in Regina on how I am keeping my grocery budget in check despite rising food costs.  A study out of Dalhousie University is predicting that the average Canadian family will spend $420 more a year on groceries next year as food prices are expected to rise. $420 a year may not seem like much, but let me list all the discretionary fun things I bought this year for $420 that I would have to give up next year if the $420 had to go to food instead:

  • a pair of Ugg AND Sorel winter boots (I bought these online on Black Friday)
  • a Scotch advent calendar (I bought this for my husband on his birthday)
  • a Peg Perego car seat for my baby
  • a newborn photoshoot


Personally, I would rather try to be frugal where I can so that I can spend some of my hard earned money on fun things and enjoy life once in awhile.

To elaborate more on some of the tips that I shared on the radio and in the news article on how to control your grocery budget:

  • Meal planning – for the majority of us, the protein is the central focus of every meal so I recommend meal planning around what protein is on sale. Buying steaks when they are on sale and planning to have steak that week or freezing it to have steaks later is more economical than having a craving for steak one day and running out to the grocery store to buy the meat and all the fixings at full price.
  • Eliminating food waste – Meal plan to use up leftovers. There are so many times I’ve made a roast chicken for dinner one night and had a couple of drumsticks leftover that ended up sitting in the fridge for a week before I had to throw them out. Now, I meal plan for a couple meals in advance – if I’m making a roast chicken tonight, then I’m planning ahead that I’ll be making chicken caesar wraps or chicken salad sandwiches tomorrow using the leftovers.
  • Having a repertoire of “go to” recipes – Make note of what meals your family loves to assist with your meal planning. For example, if I see ground beef on sale I know I can make my shepherds pie or meatloaf.
  • Loyalty programs – Most of us are creatures of habit and usually shop at the same grocery store, so take advantage of whatever loyalty program your favourite grocery store has. Most grocery stores have some sort of points accumulation program that you can redeem for discounts off your bill. And most will also have loyalty cards and digital offers that track your spending and give you specific discounts for items that you purchase the most!

A little time and attention can help you save both time and money at the grocery store. I probably spend an hour every Thursday evening with the flyers for the coming week and plan my grocery shopping and meals. However, that one hour upfront saves me from wandering aimlessly through the store as I go with a detailed list and a plan of attack. Also, because of my careful planning, I only grocery shop once a week. I’m saving time as I rarely have to head to the store to pick up that one thing that I need right away. As for money, I used to spend $600-$700 a month on groceries. Thats just insane for a family of two adults! Ever since I started paying more attention to my grocery bill, meal planning and sticking to a cash grocery budget (no debit or credit for groceries), our grocery costs are now $500 a month. That’s a tangible $100-$200 that I’m saving!

I could talk about meal planning and frugal tips all day! If you have any questions or ideas to share, please leave me a comment, email me at, or find me on Twitter, Instagram or Facebook (links to my social media accounts are on the top left corner of this site).

Here is the link to the article: