That is at least the idea behind it … eat better, spend less.
I am diving in to the world of meal prep! As a person who LOVES food in every way (eating, cooking, smelling, eating, researching, growing, eating etc.), you’d think that it would be easy to get excited about cooking on a regular basis, but for some reason it is always way to easy to skip meals, eat out or opt for some kind of junk food alternative.
In an attempt to end my glutenous spending and poor eating habits, I needed to better utilize my Sundays so that my week doesn’t suffer! Last weekend was the keystone to creating my new habit!
Inaugural Mini Meatloaf w/ Mashed Potatoes and Asparagus
I love meatloaf and have a general opinion that if a restaurant is willing to put this pheasant dish on its menu that it will probably be pretty darn good. This assumption has kicked my ass a time or two, but for the most part it has been spot on! That said, (I am going to toot my own horn a bit) I haven’t had many meat loafs that have rivaled mine! It is just one of those dishes that always tastes way better at home.
Enough blabbing on and on, what makes my meatloaf so delicious? It just comes down to the basics, plus a bit of a “family secret” twist.
- good, fresh staple ingredients
- season to perfection … stick to what works; don’t go crazy
- consistency … not too wet, not too dry, just right
- under-mix … don’t kill it by man-handling it too much
- save the Ketchup and BBQ sauce for the grill, top w/ Campbell’s Tomato Soup (You’re going to want to remember this!)
Now, as good as my meatloaf is, I do find that after a couple days in the fridge, typical sliced meatloaf can start to get a bit dry. Since I would be portioning the meatloaf for the entire week, I wanted to make sure it wouldn’t loose its moisture … insert muffin pan.
These little nuggets of mini meatloaf heaven allowed me to keep my mix that same as always and sealed in the moisture. Add a rustic mashed potato and steamed asparagus and you have a hearty, meat and potato lunch fit for a king … or a graphic designer!
Pro Tips: Fill your muffin pan half way, if you over fill it will cause one heck of a mess in your oven! (or so I’m told … ) And don’t forget to shock your steamed asparagus in some ice water to keep the bright green color while its stored for the week.