When You Want to Just Loaf Around
While we are not a meat and potatoes family, every so often I make meatloaf. Meatloaf isn’t the fastest recipe on earth, but it is simple to prepare and once it is cooked it has the added convenience of feeding our family for at least two meals.
I often cook extra food with the idea that the leftovers will become another meal later in the week. This kind of meal planning is a smart way to keep the stress out of getting supper on the table night after night.
The second meal is seldom a reheated version of the first. For example, leftover roasted chicken can be shredded and added to pasta or rice. Vegetables and salad dressing added to leftover cooked rice can become a side-dish rice. Previously baked potatoes can be cubed and browned in olive oil with rosemary and garlic.
For its second time around, I’ll slice meatloaf and serve it cold with pickles and mustard. To go with the loaf, I’ll cut up the potatoes from the recipe for oven-roasted potatoes in this menu, add broccoli that is left from the broccoli with olive oil and lemon, then mix in a warm dressing of olive oil, red wine vinegar and garlic.
We are especially fond of this meatloaf recipe. More like a pa^te than the typical “American” meatloaf, this one will appeal to most modern palates as long as they like a little heat and spice.
For dessert, serve crisp, freshly harvested fall apples.
FAVORITE MEATLOAF
By baking the meatloaf mixture--typically 1/4 pound pork, 1/4 pound veal and 1 pound beef--in a shallow baking dish instead of the more typical loaf pan, the baking time can be shortened considerably.
1 cup milk
1/2 cup plain fine dry bread crumbs
1 egg, lightly beaten
1/2 cup chopped onion
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon ground ginger
1 1/2 pounds ground meat mixture
1 cup coarsely shredded carrots
1 teaspoon Dijon mustard plus 1 tablespoon for topping
1 teaspoon anchovy paste, optional
1/2 teaspoon salt
Black pepper
Combine milk, bread crumbs and egg in large bowl. Set aside.
Saute onion in oil in skillet, stirring, until golden, about 5 minutes. Stir in garlic until blended. Add curry and ginger and stir to blend. Remove from heat.
Add onion mixture to soaked bread crumbs. Add meat mixture, carrots, 1 teaspoon mustard, anchovy paste, salt and pepper to taste. Mix thoroughly with hands until blended.
Transfer to shallow 10-inch baking dish. Smooth top with spatula. Spread remaining 1 tablespoon mustard over top. Bake at 350 degrees until juices run clear when pierced with skewer, about 45 minutes. Remove from oven and let stand at least 15 minutes to allow meat loaf to reabsorb juices. Cut into slices or squares and serve.
Makes 6 servings.
Each serving contains about:
295 calories; 434 mg sodium; 101 mg cholesterol; 18 grams fat; 11 grams carbohydrates; 19 grams protein; 0.25 gram fiber.
OVEN-ROASTED RUSSET POTATOES
4 or more baking potatoes
Olive oil
Halve potatoes lengthwise. Brush cut sides lightly with thin film of olive oil. Place cut-side down on nonstick baking sheet. Bake at 350 degrees until potatoes are browned and tender when pierced with fork, about 45 minutes.
Makes 6 servings.
Each serving contains about:
99 calories; 4 mg sodium; 0 cholesterol; 5 grams fat; 13 grams carbohydrates; 2 grams protein; 0.33 gram fiber.
STEAMED BROCCOLI WITH OLIVE OIL AND LEMON
1 bunch broccoli
1 tablespoon extra-virgin olive oil
4 lemon wedges
Rinse broccoli and cut off florets leaving about 1-inch tender stems attached. Trim tough ends (about 1/2 inch) from broccoli stems and discard. Cut remaining stems into 1/4-inch-thick slices.
Place steaming rack in deep skillet or large wide saucepan. Add about 1 inch water and bring to boil. Add broccoli. Cover and cook until tender, about 8 minutes. Drain. Transfer to serving bowl. Drizzle with oil. Serve with lemon wedges.
Makes 6 servings.
Each serving contains about:
41 calories; 20 mg sodium; 0 cholesterol; 3 grams fat; 4 grams carbohydrates; 2 grams protein; 0.84 gram fiber.