Tina Brown Food Blogger Monday is Meatloaf

WELCOME TO monday is meatloaf

Where Culinary Magic Happens!

I'm the writer, photographer, recipe developer, and one of the many taste testers at Monday is Meatloaf. Growing up I got the opportunity to see a lot of great family cooks in action, but I didn't delve into the culinary world until later. My blog focuses on simple cooking techniques that maximize flavor across a variety of cooking disciplines that are totally doable for the home cook.

We are on a mission to prove that life's recipes can be better than lemons. We strive to create a vibrant community of food lovers who share our zest for innovative flavors, delightful surprises, and culinary adventures.

Through our carefully crafted recipes, we sprinkle a touch of magic into every dish. From mouthwatering desserts that defy gravity to savory creations that push boundaries, our repertoire is a playground for your imagination. Get ready to experience flavors that will make your taste buds dance with joy and leave you craving more.

But Monday is Meatloaf is more than just recipes – it's a gathering place for like-minded food enthusiasts. Join our community and connect with fellow flavor seekers, share your kitchen triumphs, and seek inspiration for your next gastronomic masterpiece.

when life gives you
lemons, just Add them
in your recipe

pineapple upside down cake with bowl of cherries

Where I developed my love of cooking!

My Grandma Pauline was a West Virginia native and knew how to cook very well. When I was a child, I would visit her and help out with her foster home for the elderly. Being so young I was often assigned to laundry but was more often asked to help in the kitchen since that's where she spent most of her time.

My Grandma Marie was an incredible baker, and each year I couldn't wait to be able to spend much of my Christmas vacation at her house baking cookies for days on end. These made for great gifts to family and friends when I was a young adult on a budget. In the Fall, we would visit an apple orchard to pick fresh apples she would put up.

However, she wouldn't put them up before she made the most incredible apple dumplings. In the summer, we would pick strawberries from her backyard to make jam and shortcakes. It was the bomb!

My Dad was the cook at our house, making some incredible dishes while I was growing up. He wasn't afraid to experiment and try out new dishes. Flavor combinations were a specialty of his, and he inherited a lot of that cooking talent from his mother.


Out of necessity and a starving husband I started to learn how to cook. I'm a huge cookbook nerd! I have ravenously devoured many classic and contemporary cookbooks from some great chefs and cooks. My culinary school teachers were Betty Crocker, Irma Rombauer, Better Homes & Gardens, Julia Childs, and many others.Although I had a ton of great teachers, Mr. Monday is Meatloaf is really the person who's encouraged me to try new things.

What you'll find at Monday is Meatloaf

Over the years, I've collected many recipes and then created my own recipes but never recorded them. I recreate them from memory each time I cook these recipes, but now, as my kids are older, I would like to collect them in one place where they can access them from anywhere in the world. I love to learn and am constantly looking for new dishes to cook and new ways to cook them.

You'll find detailed step-by-step instructions for whole food recipes that rely on minimal if any, prepared ingredients.

I have worked to develop strategies to get me through weeknight meals without being stressed outstanding in the kitchen trying to think what I can turn into a meal in an hour.

A well-stocked pantry, freezer with basic recipe components, and a huge spice cabinet have helped me get through some tough situations on the dinner table. My saving grace is a great inventory of recipes that can be cooked and then re-heated without loss of flavor. Win, win!!!

We invite you to dive into our recipe wonderland

Explore our captivating blog articles, and immerse yourself in our culinary adventures. Let the charm of Lemoncella awaken your senses and transport you to a world where creativity and deliciousness know no bounds.

Comeback sauce in a pint mason jar with parsley sprinkled on top.

Easy Mississippi Comeback Sauce

Overhead of pickled red onions in mason jar with fork picking some up.

How to Make Pickled Red Onions

chicken thigs on bed of spinach

Chicken Thighs and Spinach

Close up view of cooked black beans in bowl topped with onions and cilantro.

Instant Pot Black Beans (Soaked or No Soak)

cabbage rolls on blue and white platter topped with diced tomatoes

Instant Dutch Oven Stuffed Cabbage Rolls

Charro beans in bowl topped with cilantro, sliced jalapeno, crushed pork rinds, and queso fresco.

Charro Beans (Frijoles Charros)

Italian Sausage  Sandwiches with Peppers and Onions

Italian Sausage Sandwiches with Peppers and Onions

dirty rice in bowl

One-Pot Cajun Dirty Rice