Leftovers can make for quick and easy meals – without looking or tasting the same the second time around. My weeks are usually pretty full, even during the winter. With all the volunteering I do, training the service dogs and other things, I need to think ahead and try and have a few nights where I can just plan on a quick meal if I need to rush back out the door after work. This is where leftovers play a big role. I can make something one night that I know will last as leftovers for when I need that quick meal. I also like to try meals that won’t be as time consuming, as convenience is also often the key to success in the kitchen for cooks who don’t have much time on their hands.
Sticking with my new theme of trying new recipes, I searched for something that might provide leftovers, but could also be somewhat easy to prepare. Paging through my many cookbooks I found just the right thing: Mini Meatloaves. I never used to be a meatloaf fan, but over the years I have grown to like it because I have been able to try many versions. This recipe makes 18 mini loaves, so you will have plenty for leftovers (unless you are really hungry). You can also use them to make a meatloaf sandwich, and I can’t say enough good things about that! At the end of the recipe, I have also included instructions for freezing to be used later, which is also a nice, convenient option.
I wanted a good side veggie dish to go with the meatloaf, and I really didn’t want to go with my typical potato side dish. What I did find was beyond delicious. Garlic carrots added just what I was looking for to complete an already great meal. I am craving them right now, just after writing that.
These were very simple to put together, didn’t take very long and were absolutely delicious (Well, to me… I guess you have to like carrots and garlic to think the same). The recipe calls for 1-2 tablespoons of olive or canola oil. I only used 1 tablespoon and thought it was plenty. These carrots could easily go with any main dish you cook. I already have many plans to make them along with roasts and other things.
Now that I am once again prepared for a busy week, I hope you can take a little time this month to enjoy these two recipes. I know that they will be worth it.
If you have questions/comments for me about a recipe, feel free to email me at firstname.lastname@example.org
1 pound baby carrots
2 garlic cloves, minced
1-2 tablespoons olive or canola oil
1/4 cup hot water
1/2 teaspoon salt
1/4 teaspoon dried thyme
Dash of pepper
In a skillet, sauté carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper, then bring to a boil. Reduce heat; cover and cook for 8-12 minutes, or until carrots are tender.
1 cup ketchup
3-4 tablespoons brown sugar, packed
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire sauce
3 cups Crispix or Rice Chex cereal, crushed
3 teaspoons onion powder
1/2-1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping, set aside. Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 18 greased muffin cups (about 1/3 cup in each). Bake at 375 degrees for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer, or until meat is no longer pink and an inserted meat thermometer reads 160.
Special Note: You can freeze these. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to three months.
To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 for 20 minutes, or until heated through, or over and microwave on high for 1 minute or until heated through.