Nowadays everyone is having to pinch the pennies a bit more, and be a bit thrifty with their cookery. We are also looking to cut back on fat and calories. But that doesn't mean that we have to cut back on taste or flavour.
Meatloaf is one of the things that I used to make quite often for supper when I had a large and growing family. It always went down a real treat on the night, and the kids enjoyed having meatloaf sandwiches the next day for their lunches.
It doesn't make economical sense for me to make a large meatloaf for Todd and I these days. We just don't get it all eaten and so, unless we are having company I generally don't prepare it.
The other day I found what looked like a tasty recipe in a Cooking Light cookbook, and it seemed quite economical too. It makes only 4 servings, with no leftovers.
The recipe makes four mini meatloaves which cook in half the time as a normal sized meatloaf. I cooked two on the night and froze two to have at another time. It didn't use any fancy ingredients either. All stuff that I have to hand most of the time.
I don't buy regular ground beef, never had. I always buy ground steak. With regular ground beef, a lot of it goes down the drain in fat and water. Lean minced steak may cost a bit more, but at the end of the day, you end up with pretty much what you start with and it tastes alot better, not to mention it's a lot healthier for you!!
I made a few adaptions to the recipe. I added some brown sugar to the ketchup mixture that was reserved for the topping. I have always done it that way and we like the added sweetness. Next time I may add a bit of chili sauce as we do like a bit more zip, but all told this was a great recipe that I will make again, and probably again! I often lay slices of bacon across the top of my meatloaves as well . . . but we're watching the calories and salt you know . . .
In short, it had a lot of flavour, for very little effort. I think it's become a favourite around here. I served it with mashed potatoes and corn. Yummo!!
*Mini Meat Loaves*
Tasty little meatloaves with a zingy topping, that not only glazed the top, but also flavours the insides!
4 fluid ounces of tomato ketchup (1/2 cup)
1 1/2 TBS Dijon mustard
1 TBS packed soft light brown sugar
16 ounces of ground lean steak (1 pound)
1 ounce dried seasoned bread crumbs (1/4 cup)
1/2 tsp fine seasalt
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1 large free range egg, lightly beaten
Preheat th eoven to 200*C/400*F/ gas mark 5. Lightly spray and baking sheet with cooking spray. Set aside.
Whisk together the ketchup, and the mustard. Reserve 2 1/2 TBS of it. Whisk this together with the brown sugar and set aside. Combine the remaining ketchup mixture, ground steak, bread crumbs, seasalt , oregano, black pepper and beaten egg in a bowl, mixing well together. Divide this mixture into 4 equal portions. Shape eachinto a 4 by 2 1/2 inch loaf on the prepared baking sheet. Brush each loaf with 1/4th of the ketchup glaze. Bake for 25 to 30 minutes until done. Serve hot.