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Kristina grew up in a small farming community in southwest Iowa. Today, she lives on five acres in the country while running her own consulting business in the city.  Her website,, features homemaking, gardening, travel, entertainment, business and technology tips. In the kitchen, Kristina bridges the recipes of her past to the new flavors and fashionable foods of today. In business, she combines a Midwest work ethic with trendy tech tools.  Join her each week for flashbacks and fast-forwards. To contact her, e-mail:

Tex Mex Meatloaf

Apr 19, 2013

Well when looking at the weather map of the Midwest it is either Winter or Wet so I got to thinking that this might be a good time to burn off some energy indoors by mixing up this Tex Mex Meatloaf from the Naughty Nurses BBQ out of Winfield, KS.  If you can get to the store to get the ingredients – this one is sure to warm you up!  Click the recipe title to see at where you can find a "Print or PDF" button to easily print or save your favorite recipes.

Naughty Nurses BBQ Tex Mex Meatloaf
2# ground beef
1# ground sausage
2 eggs
1 cup saltine crackers, crushed
1 medium onion, chopped
1/3 c. of each green and yellow bell peppers, chopped
1- 4 ounce can chopped green chilis
2 tablespoon Cookshack chili mix
1 tsp Kosher salt
2 tablespoons milk
Saute onion and bell peppers until soft in EVOO.  Prepare smoker or grill for indirect cooking at 275-300° while onion/peppers cool.  Mix all ingredients until well blended.  If cooking in an oven place in loaf pans and cook at 350°. If cooking on a grill or smoker we recommend placing the loaf on Frogmats for easier handling.   Cook until internal temperature reaches 160°, about 2.5 hours on grill or smoker.   Let rest for 15 minutes then slice and serve with warmed queso. 

In talking with Greg (from Naughty Nurses BBQ) he said, "Don’t worry about leftovers, as this makes excellent sandwiches!"  I also asked him about "Frogmats" to which he shared….  "They obviously work well for things like meatloaf, also known as fatties in the BBQ world. We often use them for appetizers as we can move a couple dozen at once instead of one at a time. It also keeps them from falling through the grates."  Taking that a step further I talked with Greg’s supplier, All Things BBQ out of Wichita, KS.  For online ordering of Frogmats click here to find the link they provided.  They are happy to help people with questions about "all things BBQ." You can reach them by phone at (316) 440-3950.  I also talked with Cookshack about their Chili Mix.  Now they are based just a step outside my typical geography of the Midwest since they are in Ponca City, OK but you can find their products selling in specialty stores throughout the Midwest and can also order the Cookshack Chili Mix online by clicking here.

Also from  Check out all our Recipes for Main Dishes, Cookies and Desserts and Side Dishes many are exclusively posted to  Check out all our Midwest Resort, Restaurant and Hotel reviews including a new review of Lied Lodge & Conference Center in Nebraska City, NE.

If you have a recipe you would like to share, email us at  If you would like us to feature your CSA operation or meat, poultry, dairy, or vegetable farm products we are open to that as well.  We also welcome working with food production manufacturers and wineries to tell your story or share your recipes.  Again – just email us to 

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