Bacon Wrapped Meatloaf in the Air Fryer

My husband and I are obsessed with the Air Fryer, particularly my husband. He has made so many great recipes in it, from brussel sprouts to burgers. Yes, he makes burgers in the air fryer! Of course, we use it for the obvious food items as well, such as fries and chicken nuggets.

He decided he wanted to come up a recipe for bacon wrapped meatloaf. It does require you forming the meatloaf in a bread loaf pan to get it properly wrapped. The process might seem complicated, but I promise it is not!

You can see how he laid the bacon across the pan. Then, you place the meat inside to form a proper loaf. After, you flip the sides of the bacon over to complete the wrapping process.

Depending on the length of your bacon, you may have to tuck some other pieces around the loaf. But, you can never have too much bacon, right? Bacon is life.

Then, you take your loaf and place it into the tray of the Air Fryer. Remember putting bread into your loaf pan to soak up the grease from the meatloaf? With the Air Fryer, you’ll catch all of the grease and fat under the tray.

Halfway through the cooking process, the bacon will start to get nice and crispy. At this time, flip it over by using a plate. You don’t HAVE to flip it, but the bottom will be much more crispy than the top. Flipping just ensures you have a nice crispiness all over. At this time, add the rest of the BBQ sauce.

Bacon Wrapped Meatloaf in the Air Fryer

After 45 minutes, your meatloaf is finished, and it is delicious. We paired it with veggies and baked potatoes. Did you know you can make baked potatoes in the Instant Pot? Next to the Air Fryer, that is our second most used kitchen gadget.

But seriously, look how much grease and fat we collected!

Bacon Wrapped Meatloaf in the Air Fryer
5 from 1 vote

Air Fryer Bacon Wrapped Meatloaf

Meatloaf wrapped in bacon and cooked in the air fryer, a perfect dinner for your family 

Servings 6 People
Author Bethany Hayes


  • 2 TSP Chili Powder
  • 1 TBSP Montreal Steak Seasoning
  • 1 TBSP Onion Powder
  • 1 TSP Garlic Powder
  • 1 TSP Salt
  • 1 TSP Pepper
  • 1/4 Cup Bacon Bits
  • 2 Eggs
  • 1 1/2 Cup Panko Bread Crumbs Plain
  • 1 Cup BBQ Sauce
  • 1 Pack Bacon
  • 1 1/2 lbs Ground Beef


  1. 1. Combine all seasonings, panko bread crumbs, eggs, bacon bits, 1/2 cup BBQ sauce, and beef into a large mixing bowl. Set aside.

  2. 2. Using a loaf pan, lay strips of bacon across the bottom of the loaf pan. 

  3. 3. Pack the seasoned meat into the loaf pan. Then, wrap the edges of bacon around the meatloaf. 

  4. 4. Flip the meat loaf out of the pan by holding a plate on top of the loaf pan. Now, you have a bacon wrapped meatloaf! 

  5. 5. Spray the tray of the Air Fryer and place the meatloaf inside. You might have to readjust the size of your meatloaf because of the size of your Air Fryer . 

  6. 6. Cook at 360 for 45 minutes. Halfway through, you want to use the plate again to flip the meatloaf. Simply put out the tray, place the plate on top and flip it over. Now the meatloaf rests on the plate. Gently slide it off and into the tray of the Air Fryer. Then, add the other 1/2 cup of BBQ sauce on top of your meatloaf.

  7. 7. After 45 minutes, check to ensure the meat is thoroughly cooked. Enjoy! 

If you give our recipe a try, we would love to hear your results! Do you love the Air Fryer as much as we do? It is an obsession I don’t want to stop!

Pan Fried Tortellini with Fresh Veggies

Do you want a simple, yet tasty, meal for your family? Do you need to use up some produce that is going bad? Pan fried tortellini with fresh veggies is a family and kid-friendly recipe!

Finding dinners that my kids all love is difficult. All of my kids tend to have different tastes. While I don’t make multiple dinners, I do ensure there is something for everyone. It seems like a rarity when I can find a dinner everyone enjoys, but this is one.

What I love about making it is that it takes less than 30 minutes – seriously. Start to finish, you can easily make this dinner in 20 minutes. On top of that, you can use whatever veggies your family loves or whatever is going bad in the produce drawer. Do you have broccoli that needs used? Add it! Mushrooms that look like they need used by tomorrow? Add them too!

Your entire family is going to love this. Oh, and the suggested amount of butter can be adjusted. More butter is always better. If someone tries to tell you otherwise, don’t listen. Who needs that negativity in life?!

5 from 4 votes

Pan Fried Tortellini with Fresh Veggies

Do you want a dinner that takes less than 30 minutes to make? Pan fried tortellini with fresh veggies is a delicious and quick meal for your family! 

Total Time 30 minutes
Servings 4


  • 1 bag frozen tortellini
  • 4 to 6 TBSP butter
  • 2 cloves garlic
  • 3 cups assorted fresh veggies
  • parmesan cheese


  1. Melt half of the butter on one side of a griddle pan. Dump the entire bag of frozen tortellini, typically 15 ounces or 1 pound. 
  2. Chop up whatever fresh veggies you have on hand! We love broccoli, mushrooms, spinach, cauliflower, or whatever is going bad in the produce drawer.

  3. Toss the tortellini in the melted butter. 

  4. Melt the other half of the butter on the other side of the griddle. 
  5. Add all of your fresh veggies and garlic. Toss together and let cook.

  6. Continue cooking until the tortellini have a bit of a crisp to them, but don't let them burn! You might need to add more butter.

  7. Turn off the griddle and serve! Sprinkle liberally with parmesan cheese. 

Looking for another fast meal? Check out my fluffy pancakes!

Fluffy Homemade Pancakes in 15 Minutes

Pancakes are one of my favorite breakfast foods. You can customize them with different toppings. Strawberries and chocolate chips happen to be my favorite. I never said I eat healthy all the time!

Purchasing pancakes from the store is far from budget friendly. A large bag of pancakes costs around $5 in the store. While you do get between two and three dozens, those pancakes are flatter than.. well.. a pancake. I don’t know about you, but I love fluffy pancakes.

For the longest time, I didn’t make pancakes often because none of the pancake recipes turned out wrong. Then, they took forever. I don’t know about you, but I don’t have an hour each morning to make breakfast.

Finally, I found the perfect recipe over a year ago, and the pancake heaven doors opened. The pancake angels sang and I was finally able to make fluffy pancakes quickly for my kids. My recipe makes around 12, depending on the size you make your pancake. Large or small, these are amazing!

4.8 from 5 votes

Fluffy, Homemade Pancakes

The perfect and easiest recipe for homemade pancakes! 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12


  • 2 Cups Flour
  • 2 TBSP Sugar
  • 2 TBSP Baking Powder
  • 1 TSP Salt
  • 2 Eggs
  • 1 1/2 Cup Milk (might need a bit more for consistency)
  • 1/4 Cup Cooking Oil


  1. 1. Whisk together all of your dry ingredients. 

    2. Add in the eggs, milk and cooking oil. Whisk well. Don't worry too much about clumps, but ensure everything is thoroughly mixed.

    3. Heat up your pan or griddle and spray with a non-stick spray. Medium is perfect to avoid burning.

    4. Ladle the batter onto the griddle. I use a 1/4 cup measuring cup because I think it makes great sized pancakes! 

    5. Cook each side until golden brown, which is usually a few minutes for each day. 

    6. Serve and enjoy with syrup and all of the toppings of your dreams! 

Looking for some other great recipes? Check out amazing banana muffin recipe. The kids love these for breakfast too!

Zucchini Shrimp Pasta

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My garden is overflowing with zucchini. I harvested three today. We tend to eat so much zucchini that we get sick of it by the end of the summer. There is only so much you can eat fried zucchini.

I recently purchased a vegetable spiralizer. Why did I wait so long to invest in this amazingness? Zucchini makes a wonderful substitution for pasta noodles, with way less carbs. While I don’t abide by any diet that is too low-carb, I know that it is better for my blood sugar. Plus, it’s green noodles – isn’t that fun?

I have trouble getting my kids to eat vegetables. I know I’m not the only parent who struggles with this! My middle child loves shrimp, and he was willing to sample the zucchini. That is a win for this mom! Next, I want to try it with regular spaghetti sauce.

5 from 2 votes

Zucchini Shrimp Pasta

An easy and healthy dinner (or lunch) dish!

Course Main Course
Servings 4


  • 20-30 tail-off devined shrimp
  • 1/3 cup butter
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 medium-sized zucchini
  • 1 cup parmesan cheese


  1. Unthaw your shrimp in warm water.
  2. Using your spiralizer, create noodles from your two medium sized zucchinis. You can use more or less, depending on how many people you are feeding. If the zucchini is too large, you may want to peel it first because it tends to have firmer skin as the fruit gets larger.
  3. Put the butter into the pan and let it melt. Add in your zucchini and let it cook for two minutes, stirring. Season with the garlic, salt and pepper.
  4. Add in the shrimp and let cook for three minutes. You don't want to overcook the shrimp; it will become too chewy!
  5. After the shrimp and zucchini noodles are cooked thoroughly, remove the pan from the heat. Stir in the parmesan cheese.
  6. Serve and enjoy!


20-Minute Flaky Buttermilk Biscuits

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Our family LOVES biscuits. I’m sure that my kids consider biscuits a separate food group. If I make biscuits for breakfast, lunch or dinner, they disappear off of the table before anything else. Buttermilk biscuits just happen to be a huge favorite, above all other choices.

Years ago, I made it my quest to discover a homemade buttermilk biscuit recipe that I loved. Purchasing the refrigerated cans in the store is expensive, and it is full of unnecessary ingredients I don’t want to feed my kids.

Finally, after a lot of trial and error (which my kids appreciated), I found the perfect recipe. The baking time was short, so I could pop them right into the oven while cooking dinner. I didn’t have to knead the dough for hours, and there was no rising time since it is a yeast-free recipe. Whenever we have the urge for biscuits, I can make these in a jiffy.

5 from 1 vote

20-Minute Buttermilk Biscuits


  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/4 TSP baking soda
  • 1/2 TSP salt
  • 1 1/2 TBSP Sugar
  • 1/3 cup butter
  • 3/4 cup buttermilk - if you don't have buttermilk mix 1 TBSP of white vinegar with one cup of milk. Allow it to stand for a few minutes. Perfect substitution!


  1. Preheat oven to 450 degrees.
  2. Mix all of the dry ingredients together, which are flour, baking powder, baking soda, salt and sugar.
  3. Cut the butter into small cubes. Put them into the dry ingredients. Using your hands or a pastry cutter, cut the butter into the flour until it forms into a coarse-like crumb.
  4. Stir in the buttermilk.
  5. Once thoroughly mixed, turn the dough out onto your floured countertop and knead gently. Roll the dough out, ensuring it is 1/2 inch thick. Using biscuit cutters, cut out the biscuits. You may have to roll the dough out again a few times.
  6. Place the biscuits on a greased baking sheet and bake for 10 to 12 minutes. Eat warm!

The Easiest Strawberry Jam Recipe

Strawberries signify June in our house. Our small strawberry patch goes crazy, and strawberries come out of our ears. After years of practice, I found my favorite strawberry jam recipe.

I typically need to make 12 to 24 half-pint jars of strawberry jam to last our family one year. We eat PB&J sandwiches a lot. I also like to give away jars of jam and jelly for gift baskets. I make a lot of different jams; strawberry just happens to be our favorite.

I once tried freezer jam, and that didn’t work for us. Our power went out, and I lost five jars. I was so sad. After that incident, I decided to stick with what I knew. Canning strawberry jam is just something I love! I use the easiest strawberry jam recipe I know, and it’s perfection. If you are looking for a recipe to can for the very first time, try this one!



  • 4 cups of hulled strawberries (fresh or frozen)
  • 3 1/2 cups of sugar
  • 1/4 cup lemon juice
  • 1 box of low sugar pectin


  1. Prepare the strawberries by hulling and cutting up into pieces. Put strawberries and lemon juice into a pot. Turn on medium-high heat. Allow them to heat up. As the strawberries heat, I use my spoon to mash them as they get soft.
  2. Mix 1 cup sugar with the box of pectin. Once the strawberries are boiling, mix in the sugar and pectin. Stir well. Add the rest of the sugar to the mixture.
  3. Bring to a boil. It should be a rolling boil that doesn’t slow down if you are stirring. Allow to boil (as you stir) for one minute. Remove from heat.
  4. Ladle the jam into prepared jars waiting for you. Use a water bath canner and process the jars for 10 minutes. Let the jars sit for 24 hours before removing rims and labeling the cans!

Everyone seems to have different methods for making strawberry jam. I wanted mine to be as simple as possible. The results are always the same – amazing and delicious. If you are looking for some other strawberry canning recipes, check out a few creative recipes I listed.

Do you have a favorite recipe for strawberry jam? If so, please share it with us in the comments!

5 Creative Ways to Can Strawberries


It is June, and your strawberry patch is probably overflowing. Strawberry fields are blooming. There is a good chance you have strawberries coming out of your ears. If you don’t, there are hundreds of u-pick strawberry farms you can visit throughout the country.

Besides freezing strawberries, I always try to can our strawberry harvest. Our family uses 12 to 24 half-pints of strawberry jam per year. I also like to find some creative recipes and ideas. Here are some of my favorite ways to can strawberries. Your mouth might water!


  1. Strawberry Lemonade Concentrate
    Remember those frozen cans of juice concentrate your mother would make throughout the week? You can make your own varieties right at home with your canner. I love to make strawberry lemonade concentrate. It is easy. To reconstitute, you just mix equal parts water. It is so easy and delicious!pie filling
  2. Strawberry Pie Filling
    Do you like to make strawberry pies? I do! I actually prefer pies with graham cracker crusts, but that’s just a personal preference. It is easy to can almost any pie filling. We can apple pie filling each year!strawberrybasil
  3. Strawberry Basil Jam
    Sometimes, you want to make a unique type of jam. Most people don’t typically include herbs in their jams. Basil has a delicious flavor that pairs well with strawberries. You can definitely taste the basil, but it won’t overpower the sweet and tartness of the strawberries. This would make a great jam for gift baskets.strawberryjam
  4. Strawberry-Lime Vanilla Jam
    As soon as I saw this recipe, I knew I had to try it. I’m a huge fan of vanilla. The strawberries and lime pair well together. The lime adds a hint of tartness while the vanilla keeps it sweet. It is divine over top of some ice cream. We’ve added it to unsweetened yogurt in the morning with some granola. Yum!strawsauce
  5. Strawberry Sauce
    Everyone needs to have a few jars of strawberry sauce (or syrup) on your shelves. It is the perfect treat. We use it to sweeten our yogurt. You can top your ice cream with it as well. Best of all, you only need a few cups of strawberries to make this recipe happen!

Do you have a favorite way to can strawberries each year? I would love to hear (or see) your recipe! Let me know in the comments.

10 Campfire Recipes that Aren’t S’mores

Camping season is upon us! It is time to head out in nature and spend time with our families.


Maybe camping isn’t your thing. You can still enjoy campfire food. All you need is a fire pit in your backyard. My kids love when decide to have a bonfire and cook! It is a wonderful way to spend an evening.

There is more to cook on a campfire than just s’mores. Don’t get me wrong; those are delicious! If you want to make a full meal, here are some options we cook over a campfire that you may love too.


  1. Bacon Ranch Campfire Potatoes – Everyone loves potatoes. They are a staple for many meals, and they cook well over a fire.
  2. Campfire Cones – I know I mentioned that s’mores aren’t on the list. Campfire cones are different. You can fill them with anything that you love. Chocolate chips, bananas, strawberries, butterfingers, mini reese cups and more can be used! They are a delicious treat.CFFT
  3. Campfire French Toast – There is no reason to forego French toast because you are camping. The recipe uses a premixed egg substitute, but you can use your own egg, cinnamon and milk mixture. It is simple and will be a delicious treat with your kids.dinner
  4. Grilled Chicken and Vegetables – It is very easy to put together this dinner. You can smothered the chicken in BBQ sauce and use any type of vegetables you have handy. It is a simple and flavorful dinner.popcorn
  5. Campfire Parmesan Popcorn – Everyone needs to have a snack while camping, and popcorn is the perfect idea. Parmesan popcorn is a delicious and easy to make treat.
  6. Campfire Pizza Nachos – Nachos and kids go together like chocolate and peanut butter. To complete this recipe, you need to have a cast iron pan. You can customize the recipe however you want with your favorite pizza toppings.sandwiches
  7. Hot Ham and Cheese Campfire Sandwiches – You are probably going to need some lunches while camping instead of peanut butter and jelly sandwiches. Why not make some delicious hot ham and cheese sandwiches? We love them on croissants or artisan buns.
  8. Beer Cheese – Nothing compares to beer cheese. Bring along some crackers and you have yourself a great appetizer or snack while fishing. I probably could eat the entire bowl!
  9. Campfire Skillet Cornbread – Cornbread goes with anything. Whether you have hamburgers or grilled chicken for dinner, you can pair cornbread with it for a full meal. You will need a cast iron skillet for this recipe.


  10. Campfire Whisky BBQ Chicken – This recipe requires you to preplan. You have to make the marinade ahead of time at home. It stays good for two days, so make it right before you head out.

The Best Banana Muffin Recipe

My kids love banana muffins. We eat them at least once a week or whenever we have bananas reaching their peak ripeness. I tried multiple varieties of this banana muffin recipe. Nothing worked! Some were too complicated with strange ingredients. Others didn’t taste like a banana – isn’t that the point?

After what seemed like eternity, this banana muffin recipe appeared. The angels and heavens sang, along with the praises from my children. Now, we have banana muffins a few times a week. I typically buy four to five pounds of bananas every two weeks, with muffins and smoothies in mind.

So, here is our ultimate banana muffin recipe.

Ingredients: Makes 12 Muffins

  • 3 ripe bananas
  • 1 egg
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup melted butter
  • 1 1/2 cup all-purpose flour
  1. Preheat the oven at 350 degrees.
  2. Mash up all of the bananas. It’s ok if you have chunks! They end up being some of the best parts.
  3. Next, Mix in the egg and sugar.
  4. Add in the baking soda, baking powder, salt and cinnamon. I’m a huge cinnamon fan, so I typically up it to 1 teaspoon.
  5. Pour in the melted butter.
  6. Mix in the flour. I do it 1/2 cup at a time to ensure it is fully mixed.
  7. Grease the muffin pan, then divide the batter equally into each muffin. You will get exactly 12 muffins. I use a 1/4 c. measuring cup to divide out the batter.
  8. Finally, Bake the muffins for 20 minutes. Eat immediately!

Best of all, you can add chocolate chips if you want! My kids love that. Before I divide the batter, I add 1/2 cup of chocolate chips. Nothing else needs to be different. Now, grab a cup of coffee and enjoy! If you were looking for other ways to use your ripe bananas, check out my favorite ways!

Did you try this recipe? If so, let me know what you think!