Mini Meat Loaves

A few awesome things about these mini meat loaves: 1) they are mini, so everyone gets their own personal meat loaf, which is key if you are 5 and 6 years old; 2) you can even kind of make them to order, as far as the toppings go since they are pretty small, and; 3) the cook so much faster than your grandmother’s meat loaf.  The pasta sauce, basil, and cheese really made these tasty.  Add a nice green vegetable (such as the roasted asparagus with parmesan cheese that I did) and you’ve got the start of a quick and filling meal.

Ingredients:

1 egg, lightly beaten
1 cup prepared marinara sauce
½ cup Italian style bread crumbs
2 Tbs Gourmet Garden basil paste (one of the best inventions ever)
1 lb lean ground beef (can use turkey, chicken, etc)
1 cup shredded mozzarella cheese
¼ tsp salt

Preparation:

Preheat oven to 450°.  In a large bowl, combine egg, 1/2 cup marinara sauce, bread crumbs, basil paste, and salt.  Add beef and 1/2 cup of cheese; using hands, mix well.  Divide mixture into four equal parts.  Shape into a small loaf.  Place on parchment paper lined cookie sheet.  Spoon remaining marinara sauce over the top of each and sprinkle with cheese.

Bake 15 minutes, or until internal temperature reaches 160°

Wine Pairing Suggestions:

Barbera
Chianti
Merlot
Petit Sirah
Syrah / Shiraz
Zinfandel

Serves: 4 large helpings (or 6 smaller servings)

Total time: 25 minutes

Mini Meat Loaves

Mini Meat Loaves

*Original Serves-4 Recipe

Beef, Veggies and Rice

Sometimes you just need to get dinner on the table fast. Maybe it’s been a long day and you left work a little late. Or you finally made it to the pharmacy, after hopping the puddles of an early storm, only to discover the pharmacy is closed (is it that late already?). You’re finally home and frantically trying to put a meal together that does not include bags or boxes, but every movement is met with, “Mommy! He . . . ” or, “Mom! She . . .” It’s too early to call Calgon (totally dating myself. Do they even still make Calgon?) and no one has been fed. This recipe is tantamount to Calgon in that you can get a tasty, not processed meal on the table. Oh, and once again I’m singing the accolades of my rice cooker! Everyone quietly eating almost makes you think you are soaking in that bubbly warm bath, sipping your favorite glass of vino

Ingredients:

2 cups low sodium beef broth
1 1/2 cups rice
1 cup sliced carrot (buy them pre-sliced to save even more time for bubbles)
2 tsp vegetable oil
1/2 lb top round steak, trimmed of fat and cut into thin strips (Or save time and buy fajita steak. Are those bubbles I hear calling??)
1/4 cup onion chopped ( you can buy this pre-chopped, too. Think of it as having your own personal Sous chef)
1 cup fresh snap pea pods, strings removed (Who has time for this?? I subbed a cup of frozen peas)
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper

Preparation:

 To rice cooker, add broth and carrots. Set it and forget it. If you choose to not use a rice cooker: heat broth to boiling in 2 quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat, cover and simmer 6-8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes.

While rice cooks, heat oil in 12″ skillet over medium-high heat. Cook beef and onion about 8 minutes, stirring frequently, until beef is brown and onion tender. Stir in cooked rice and carrots, peas, Italian seasoning, salt, and pepper. Cover and cook about 3 minutes, stirring occasionally, until peas are tender. Add a small amount of water if it becomes dry before peas are tender.

Wine Pairing Suggestions:

Cabernet Sauvignon
Malbec
Merlot
Pinot Noir
Sangiovese
Petit Sirah

 Serves 4
Prep time: 15 minutes; Total time: 35 minutes

photo (4)

*Derived from Pillsbury