Wednesday, March 5, 2014

Snow Comfort: Meatloaf, Twice Baked Potatoes, and Roasted Cauliflower

Yup. I'm pretty sick of winter. It's March. March = spring. Therefore, no more snow. Of course Mother Nature has different ideas. I'm ready for spring foods and flavors but it's still snowy and cold. So we came up with a solution: BBQ Meatloaf!
Meatloaf is cold weather food, comforting on cold evenings. But slathered with BBQ sauce, it's like a mini dose of spring/summer for me because I think of BBQ sauce foods as grilled foods and grilling, in our home, doesn't happen in winter because the grill is usually buried under snow or being dripped on by icicles.

SP made a huge 2 lb meatloaf - 1 lb ground beef and 1 lb ground pork. He mixed in our usual flavorings of mustard, Worcestershire, onion, ketchup, egg, bread crumbs. Then he brushed the loaf with some of the Soergel's Sweet & Smokey BBQ Sauce.
About an hour and 15 minutes later, it was ready. It smelled so good!
We had extra BBQ sauce for on the side. It was delicious, and moist thanks to the onions and egg. The nice thing about meatloaf is that it can be made in advance and reheated. We didn't eat this the day we made it - we let it cool, sliced it and divided it into 3 containers for 3 meatloaf meals during the week.
To go alongside the meatloaf, we made the Lemon-Butter-Mustard Roasted  Cauliflower
It's a good 'make in advance' dish, too. We made it, let it cool, and divided it into 2 containers for reheating during the week.
I love whole grain mustard.
The finish the meal, we had twice baked potatoes. We've never made them because they are so much work (well, easy, but time consuming) BUT after the pierogie making day, we had leftover mashed potatoes.
SP had saved the potato skins, so we stuffed them with the leftover mashed potatoes and put them in the freezer. They don't even need to thaw before reheating - we took them out of the freezer about an hour before dinner and reheated them alongside the meatloaf and cauliflower at 350 degrees for 20-30 minutes.
Delicious and comforting. But I'm still ready for spring and more exciting vegetables and grilling outside and growing herbs.

Our Meatloaf

We never measure when we make meatloaf. Not terribly helpful, I know. We use ground pork and ground beef, about 1 lb each. Finely dice some onion (about half an onion). One egg. We just sprinkle in bread crumbs (no more than 1/2 cup, if that; we don't like a lot of bread crumb flavor), mustard (1-2 spoonfuls), ketchup (2-3 squeezes), Worcestershire (about 2-3 tsp) - it all depends on how much of each flavor you like/want in your meatloaf. Salt & pepper. The egg helps bind it. Don't use too many bread crumbs - you just need a bit. Shape into desired shape and bake until cooked through.

Lemon-Mustard-Butter Roasted Cauliflower recipe here.

Twice Baked Potatoes

Bake as many baking potatoes as you want. Cool slightly. Slice in half, scoop out insides, add seasoning you desire and turn into flavored mashed potatoes. Fill the skins with the mashed potato mixture. Bake until heated through/golden on top.

1 comment:

  1. This look so comforting and tasty! Perfect for when spring just will not get here :)

    ReplyDelete