Menu Plan Monday: Italian Meatloaf

Somehow we just ate different things last week, including an impromptu BBQ, which is always fun.  When the sun only peeks out occasionally, you have to maximize what little you do get.  So, we used the meat we had for Picadillo for turkey burgers.  Good choice, I think, though I am excited to try the Picadillo sometime soon.  Speaking of Betty Crapper, her Corn Soup and Roasted Corn Guac was awesome!  However, I made a few changes since we live in Scotland and fresh corn is crazy expensive…scroll down for my changes if you’re interested.

  • Monday: Crock Pot Tamale Pie
  • Tuesday: Baked Tortellini, salad, bread
  • Wednesday: *Kate’s Beef Stroganoff, egg noodles, salad
  • Thursday: Italian Meatloaf, salad
  • Friday: Left-Overs
  • Saturday:  at a friend’s house
  • Sunday: Chicken & Green Chile Quesadillas, chips & salsa, refried beans

*Kate’s Beef Stroganoff

From Kate herself:  I just use beef broth instead of the cream of onion soup. (Just fill the empty Golden mushroom soup can up with broth.) I also add in a tsp of Worcestershire sauce. Instead of putting the mushrooms in with the stroganoff all day, I buy fresh mushrooms and saute them in butter (yum) and then add them at the end when I add in thecream cheese and sour cream. (I have used lower fat versions of both and it tasted fine.) Its a little bit runnier here than in the States, but that could be from the beef broth or from the different consistency of the cream cheese.

Italian Meatloaf

  • 2 #s ground beef or turkey
  • ½ c pasta sauce
  • ¼ c Parmesan cheese
  • A handful of basil leaves, chopped
  • ½ an onion, finely chopped
  • 2 eggs
  • ½ – 1 c c bread crumbs
  • Extra ½ c sauce and a sprinkling of Parmesan cheese

Mix meat thru bread crumbs all together.  It needs to hold together well, which is why you kind of have to do the bread crumbs by feel.  {I usually food process my own bread crumbs and freeze any extras for the next time.}  Place the meat loaf in a loaf pan.  Then, top it with pasta sauce and extra cheese.  Cook the meat loaf for 1 hour and 10 minutes at 350 degrees.

I usually serve it with spaghetti and the rest of a big jar of sauce.  You can also go the mashed potato and green bean route. It’s pretty good, too.  Either way, this is the best meatloaf and makes for awesome leftovers, especially if you put it on some good bread and melt some mozzarella cheese on top!

Corn Soup & Roasted Corn Guac

I used frozen corn.  Sad, I know, but I wasn’t about to spend over 10 GBP to get enough.  So, I opted for frozen.  Because I knew that frozen corn would be different, I boiled it 10 minutes, then cut it off the cobs.  For the soup, I ended up sautéing the de-cobbed corn with the other veggies.  Additionally, I cooked the soup as directed except instead of blending it, I used my trusty immersion blender.  Much easier.

For the corn guac, I also boiled the corn for 10 minutes, then cut it off.  I roasted it as directed but added some fresh garlic for a little extra kick.  I also added fresh tomato.  Yum.

For more menu fun, check out Org Junkie.

Comments

  1. Meatloaf is one of my husband’s favorite meals but one I never enjoy. Your recipe, though. looks really good! I might make his day and try it :)
    Stacy

  2. Meatloaf is foreign territory here, but I want to try to branch out. Most of my formative cooking years were spent as a vegetarian, so there are something I just don’t know how to do. I think I’ll try your recipe!

  3. This looks like a great site! Good ideas for MPM!

  4. I am so glad you liked the soup.

  5. Andrea G says:

    Thanks! I can’t wait to try to the stroganoff Emily and Kate!