Another keeper from Everyday Food magazine! This one caught my eye earlier today, it looked easy enough, had all the ingredients, just had to defrost the meat. Once I got myself started, I realize that I’m out of eggs and there is no ketchup in the house! At this point, I felt commited to this recipe, it sounded good so I had to get creative. I went to google to find out what I can use to substitute for egg in meatloaf (what we did before the internet is something I ask myself everyday)…several people suggested mayonnaise. I was a little leerie of that, I’m not a huge fan of mayo, but I decided it was worth a try. I subbed BBQ sauce for the ketchup and regular cheddar for white cheddar. Also, I used lean ground beef and whole wheat panko to make it healthier. In the end, this meal was delicious!! I am also proud to say that even my picky 3 year old ate some (after lots of negotiations – but I did catch him say mmmmm…). I also decided to use sweet potatoes instead of red potatoes. I will definately be making this again.
I served the meatloaf and potatoes with Tangy Mustard Coleslaw (here I subbed Broccoli Slaw because it is what I had in the fridge). This was really good too! The dressing had a great taste to it, it was lighter and had more flavor than traditional coleslaw. Found this recipe in this month’s Cooking Light magazine.
Mini Honey Mustard Meatloaves with Roasted Potatoes
Everyday Food Magazine, March 2008
Serves 4
2 tablespoons olive oil, plus more for baking sheet
2 tablespoons plus 1 teaspoon honey mustard
2 tablespoons ketchup
1 pound ground beef chuck
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 cup shredded white cheddar (about 4 ounces)
Coarse salt and ground pepper
1 pound white new potatoes, scrubbed and quartered
Directions
Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
Tangy Mustard Coleslaw
Cooking Light Magazine, June 2008
7 cups finely shredded green cabbage (about 1/2 head)
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Preparation
Combine cabbage, onion, and carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
{ 1 comment… read it below or add one }
I have been contemplating subscribing to Everyday Food because I have seen so many bloggers make great meals from it! And I have been eyeing that coleslaw in Cooking Light. What a wonderful meal (and great job on the substitutions!)
{ 1 trackback }