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.
Friday, September 23, 2011
olive oil for baking sheet
2 tablespoons honey mustard
2 tablespoons ketchup
1 lb ground chuck or ground beef
1 egg, beaten with a fork
1/2 cup panko breadcrumbs
1 cup shredded cheddar cheese
coarse salt and pepper
Preheat oven to 450 degrees. Brush a rimmed baking sheet with olive oil. Mix honey mustard and ketchup together in a small bowl.
Combine ground beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt and 1/4 teaspoon pepper; it's easiest to mix this together with clean hands. Form into four small loaves on the baking sheet. Top each with a few spoonfuls of the ketchup mixture, then sprinkle with remaining cheese. Bake about 15 to 20 minutes, or until cooked through.
*Good on the side: Cut fingerling potatoes into chunks, toss in olive oil, season with salt and pepper and roast in a pan alongside the meatloaf, stirring every once in a while. I'd start them a little earlier so they get crispy.