A Working Mom's Meal Plan
The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.
Wednesday, February 2, 2011
1 1/2 lbs meatloaf mix - pork/beef/veal, or just regular ground round
2 eggs, beaten with fork
small yellow onion or half of a medium onion, chopped
1/2 to 2/3 cup plain breadcrumbs
1 tablespoon mustard
can of seasoned Italian tomato sauce (15 oz)
Kosher salt/pepper to taste
Place meat, eggs, onion, breadcrumbs, mustard and salt/pepper in large bowl. Add 1/4 cup of the tomato sauce, reserving the rest. Mix well with a wooden spoon or clean hands—I find this is easiest. Place mixture in loaf pan and pour the rest of the tomato sauce on top.
Bake in preheated 350 degree oven for 1 1/2 hours or until done. (You might want to slice into the middle and check it, or use a meat thermometer.) I like to serve with Ore-Ida Crispy Crowns and peas.
*For sandwiches: Warm leftover meatloaf slightly in the microwave while toasting white bread, spread with a little mayo and a bit of black pepper, add slice of meatloaf. Slice into triangles for easier eating. Add chips on the side.