Hey folks! How is your Wednesday going? I’ve been walking around all day chugging Emergen-C, spraying Oust in the air, and frantically slathering my hands with hand sanitizer like a madwoman. Soon I will quarantine myself in our guest bedroom for the night. Between the sick people at work (seriously, GO HOME!) and a sick husband, I am trying really hard not to catch the bug that is going around. So far so good. We’ll see. Knock on wood.
Also, my car was rear-ended on the drive home tonight! C’mon life – give me a break! Some guy was trying to weave into traffic in a busy area (actually, directly in front of the Big House!) and was overambitious when pulling his car into traffic behind me and slammed into the back my car. We pulled off to a side street to assess the damage, and fortunately there appears to be none to my precious Vibe, but a small crack in the other guy’s car. Luckily I was wearing my seatbelt, so I just got a firm jolt, but seem to be fine. He admitted he was at fault and apologized profusely. Could have been much worse. We’re both fine but I was left feeling a bit shaken up. (And yes, I screamed upon impact!).
Moving on to food, I’m really excited to tell you about this awesome meal I made Sunday evening. So, Sunday night is a good meat and potatoes night, right!? I know the huz thinks so. To appease his love of meat and potatoes (and so maybe he would forgive me the next day, on Meatless Monday!), I prepared the following menu on Sunday evening:
- Cheesy Meat Loaf Minis
- Twice-Baked Potatoes with Horseradish
The mini meatloaves were most certainly the star of the show!
Hang on, a really good song just started playing in iTunes!
…Okay, thanks for waiting! Just had to karaoke the shiz out of that song. Amy Winehouse, Wake Up Alone.
Soooo! Mini Meat Loaf! I told you how great this was?! Awesome!???! Yes.
I cut this recipe down and made 2/3 of the original recipe (i.e., I used 1 lb of ground sirloin instead of 1.5 lbs, and so on). The best part? These babies only have 254 calories each! [source]
That’s right! Lean ground sirloin makes these guilt-free.
I was hoping that after letting the meat loaf rest for a few minutes and slicing into it, I would have an oozy, cheesy money shot to share with you, but no dice. There are in fact cubes of white cheddar dispersed throughout these meat loaf minis and they really made the dish.
I think that I am going to have to proclaim that this was the best meat loaf I’ve ever had (sorry Mom!). The huz and I were raving about how juicy and delicious these flavorful little loaves were. I cannot wait to make these again! I’ve posted the recipe at the bottom of this page, and it can also be found over at the Cooking Light website: Cheesy Meat Loaf Minis. My rating: 9.3/10
And the other recipe I prepared was from Eating Well magazine. Another recipe from the November/December 2012 issue, this time for Twice-Baked Potatoes with Horseradish
& Caviar. Since I needed to purchase prepared horseradish for the mini meatloaves above, it worked out well that I had another recipe in which I could use the ingredient this week.
First I baked 3 smallish-to-medium Russet potatoes, and scooped out the filling.
To serve, I placed a dollop of sour cream and a sprig of dill on top of each potato half. Yum! The original recipe from Eating Well actually also calls for CAVIAR, which I omitted. You know, I have actually never had caviar, have you? I should make a Food Bucket List and put caviar on it.
However… after a couple bites, I quickly realized that the horseradish in these twice-baked potatoes was WAYYYY overpowering. I don’t know if my potatoes were just smaller than the recipe calls for (though I used three small instead of the two medium called for by the recipe), if the brand of horseradish I purchased is extra-strong, if I over-measured, or what. I tend to think that the recipe just calls for too much. Two whole tablespoons for two medium russet potatoes!? No way.
I think these potatoes would actually be awesome but only with much, MUCH less horseradish. Maybe two TEASPOONS instead of two TABLESPOONS? I almost wonder if there is a typo in the recipe.
In any case, we ate the potatoes with LOTS of sour cream to tone down the sharp horseradish bite and enjoyed them, along with the AMAZING mini meatloaves!
Cheesy Meat Loaf Minis
Recipe adapted from Cooking Light
Yield: 4 mini meat loaves
- 1/3 cup plain breadcrumbs
- Cooking spray
- 2/3 cup chopped onion
- 2 garlic cloves, minced
- 3 Tablespoons ketchup, plus extra to squirt on top
- 3 Tablespoons chopped fresh parsley
- 1.5 Tablespoons grated Parmesan cheese
- 2 teaspoons prepared horseradish
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 ounces white cheddar cheese, diced
- 1 pound ground sirloin
- 1 large egg, lightly beaten
- Preheat oven to 425°.
- Optional step: Heat a dry skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently. Remove from heat; transfer to bowl and set aside.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 3 Tablespoons ketchup, and remaining ingredients. Shape into 4 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25-35 minutes or until done.
Twice-Baked Potatoes with Horseradish
Adapted from Eating Well; November/December 2012
[Edited to omit the caviar and highly decrease the amount of horseradish in the original recipe!]
- 2 medium russet potatoes, scrubbed (or 3 small)
- 1/2 cup reduced-fat sour cream, divided
- 1/4 cup low-fat milk
- 2 TEASPOONS
- 1 Tablespoon chopped fresh chives or scallions
- 1 teaspoon chopped fresh dill, plus sprigs for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Preheat oven to 400°F.
- Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. (Alternatively, microwave on Medium, turning once or twice, until soft, about 20 minutes.)
- Reduce oven temperature to 375°.
- When the potatoes are cool enough to handle, cut in half and scoop the insides into a bowl. Place the skins in a small baking dish. Add 1/4 cup sour cream, milk, horseradish, chives, chopped dill, salt and pepper to the potato insides. Beat with an electric mixer or mash with a potato masher until smooth; divide among the potato skins.
- Bake the stuffed potatoes until the filling is hot, 15 to 20 minutes. (Or microwave until hot, 2 to 4 minutes.)
- To serve, top each half with 1 tablespoon of the remaining sour cream and a dill sprig.