Mini Meat Loaf

 

Meat LoafDigging through old photos on my hard drive yesterday I found a recipe that I forgot to post. I may put this on the shopping list to make again this week. I remember finding this recipe and thinking to myself, I HATE MEAT LOAF! In an effort to try to find something Gavin liked at the time I went ahead and made them anyway. Lets face it, meat loaf just isn’t pretty but everything we make can’t always be photo worthy.

So here is how it went down…

We all sit down at the table and Gavin pushes his veggies around his plate taking a few small bites of corn. He takes a bite of parmesan mashed potatoes and immediately spits them out (which I fully expected). Then the moment of truth. Will he eat it or will dinner be a fight?

Not even one bite! After begging, pleading, bribing, and then finally bed we walked away from dinner defeated. I may have shed a few tears. It is important for me to cook and have sit down meals with my family so why does my son hate what I cook? Well the reality of it is that he doesn’t hate what I cook he is just a little boy (or at least that is what Miles said to make me feel better). Not a mom fail even though at the time it felt like it.

Don’t be discouraged if you want to try these out. Miles and I both loved them and we even got Gavin to eat a bit a few hours later. He thought he was eating corn and bam in the mouth it went. MOM WINS AGAIN!

What you need:

  • 1/2 cup plus 2/3 cup ketchup (apparently we are a Heinz family according to Miles)
  • 1 tablespoon packed brown sugar
  • 2 lbs ground beef (unless we are cooking hamburgers we typically buy the extra lean)
  • 1  1/4 cups italian bread crumbs
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dry mustard
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How it comes to life:

Preheat your oven to 375 degrees. Spray a 12 count muffin tin with non stick cooking spray. Mine made 15 so I had to use a second pan. In a small bowl mix 1/2 cup of ketchup and the brown sugar. Set aside.

In a medium bowl crumble the ground beef. Add the bread crumbs, worcestershire, mustard, eggs, parsley, salt, pepper and the remaining ketchup. Make sure you mix this up well so that the meat is seasoned throughout.

 

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Press the meat into the muffin pans. Fill them level with the top of the pan. Press down the mixture so that there are not any air bubbles.

Spread about 1 teaspoon of the ketchup mixture on the top of each loaf.

Bake for approximately 30 minutes.

A few of them stuck to the side a little so I used a sharp knife and went around them before removing them from the muffin pan.

 

On the side: Mashed Potatoes – I did not have a recipe to follow so i just peeled, cubed and boiled the potatoes until they were tender. Drain the water. Place in a Kitchenaid mixer and whip until smooth. I added skim milk, a tiny bit of butter, salt, pepper, 1/3 cup sour cream and shredded parmesan. I rarely make mashed potatoes but man do I love them!

 

I found this recipe in  All You Magazine.

Greek Potatoes with Lemon Vinaigrette

From the wonderfully organized recipe index to the beautifully shot meals I have a great sense of joy when I open up my mailbox and there is a new issue of Food Network Magazine. I am bad about looking at all of the recipes with good intention of one day serving them to my family but in reality I just ended up with stacks of magazines. As of recent I have decided that when I get inspired by something I see I rip it out and add it to the ever-growing pile of recipes. With that said, I adapted this recipe from Bobby Flay’s Greek Potatoes with Lemon Vinaigrette recipe inside the April 2013 issue of Food Network Magazine.

I paired this side with the Black Bean & Quinoa Burgers for two reasons. One, you need fries with burgers. Two, I could prepare them the night before. Since they are baked they don’t have that greasy fried food taste but are full of flavor.

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What you need:

6 medium Yukon Golden Potatoes (you could do more or less to fit your needs)

1 cup extra-virgin olive oil

5  tablespoons fresh lemon juice or lemon concentrate if you don’t have fresh lemons

1/2 shallot

2 garlic cloves

4 teaspoons dried oregano

1/4 cup fresh parsley

Salt and Pepper to taste

How it comes to life:

Cut the potatoes up into wedge-shaped pieces. Don’t make them too thick so they cook through. After rinsing the potatoes I put them in a large pot of water and set them in the refrigerator over night so that when I got home from work they were ready to go. Putting them in the refrigerator is not necessary if you are going to cook them the same night. NOTE: Putting potatoes covered in water in the refrigerator keeps the potatoes from turning brown.

Preheat the oven to 425. Remove the potatoes from the refrigerator, drain the water, and dry the potatoes off. Place them in a large bowl.

Place the olive oil, lemon juice, shallot, garlic, oregano and parsley into a food processor. Pulse until you have a delicious smooth sauce.

Pour half of the sauce mixture onto the potatoes and stir until the potatoes are lightly coated. Evenly spread the potatoes onto a greased cookie sheet. Roast the potatoes for approximately an hour turning a few times to get both sides golden brown. If you like crispier fries cook them longer. If you like them soft it may take less than an hour. Salt and pepper as desired. NOTE: Make sure you carefully flip the potatoes so that they do not fall apart.

Divide potatoes onto serving plates and then drizzle with the leftover sauce.

Pairing suggestion: 

Black Bean & Quinoa Burger

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