You have got to be kidding me

I'm watching Paula Deen cook away fiercely on tv as I get ready for a long night of work and I am simply horrified. She is complaining of having no time to cook with a busy work schedule, so her solution was sautéing cabbage in bacon grease and  a stick of butter, then crumbling in corned beef from a can. It popped out of its container like a jello molded egg for Easter and held its shape so well then she has to break it apart like she was clawing at the last piece of meat on the planet. Are you kidding me? Now we are all very, very busy with work but I doubt that the solution rests in cans of spam and "potted meats" as she described so fervently on her program today. So we shall focus on a popular yet traditional meat dish as well, that has not yet been ruined by excessive sodium, sugar, and fluid overload that probably takes less time to prepare as that cabbage thing she calls a recipe.

Recipe of the day: Mini BBQ Meatloaf

1-1.5 lbs 85% ground sirloin
3 ribs celery, finely chopped
1/2 yellow onion, finely chopped
S&P
1 egg
1 cup Honey Bear BBQ Sauce (see recipe from post on 5/27/11), divided
1/2 cup Italian breadcrumbs

Place the ground beef, chopped celery, chopped onion, salt, pepper, egg, half of the BBQ sauce, and the breadcrumbs. Use your hands to mix until well combined. Divide the meat into six equal parts, and form each into an oval shaped mound. Place mounds on a baking sheet covered with nonstick aluminum foil, spaced equally apart. Place in a 350 degree oven, and bake 8 minutes. Remove from oven and coat each meatloaf with a small amount of the remaining BBQ sauce. Place back in the oven for another 5-7 minutes, until the juices are running clear out. Remove from oven, and coat in BBQ sauce one more time prior to serving.

I served this with frozen peas and quick mashed potatoes for a true 30 minute meal. Enjoy!