Bring a meat loaf dinner to the table
with these quick sides and kid-
SID ES T O SERVE
Toss shredded romaine or
leaf lettuce with diced tomato and
cucumber. For dressing, blend a
handful of fresh basil leaves and a
clove of garlic with the juice of two
lemons (about ’/4 cup) in a blender.
With blender running, slowly pour in
cup of olive oil until dressing is
blended and thickened. Season with
salt and freshly ground black pepper.
Use dinner rolls
or bread sticks from the local bakery.
Before baking, brush lightly with
melted butter or olive oil and sprinkle
with grated Parmesan cheese. Bake
till the cheese melts.
Cook about 1 kg of
diced red-skin potatoes in lightly
salted boiling water for about 10 to 12
minutes or until tender; drain.
Coarsely mash and drizzle with
F O R T H E K ID S
Make regular meat loaf kid-friendly
with mini loaves. Use an ice cream
scoop to make large meatball-size
loaves. Place on a rimmed baking
sheet and bake at 400°F for 20 to 25
minutes, or until i6o°F and no pink
remains. Heat a tangy-sweet mix of
ketchup, brown sugar, and cider
vinegar on stove top and serve as a
dip alongside the kid-size loaves.
Get creative with the mix—add some
of your kid’s favourites, like crackers
or spaghetti. Generally, to 1 kg of meat
add about 2 cups of starch such as
breadcrumbs, oatmeal, or cracker
crumbs; a cup of liquid such as broth
or tomato sauce; 2 eggs; and 1 to 2
cups of chopped vegetables and other
seasonings that you like.
MEAT LOAF SANDWICHES
If reheating, do in a non-stick pan over
medium-high heat until slices are browned.
PREP 15 minutes GRILL 8 minutes
-Winch slices All-American Classic
slices mozzarella cheese (optional)
tsp minced garlic, sauteed in olive oil
red peppers, roasted over open flame,
peeled, deseeded, and sliced in strips
slices sourdough bread (available at
most big bakeries, or use multigrain)
cup fresh rocket leaves or baby spinach
Lightly grease a grill pan, then preheat over
medium heat. Place meat loaf slices on grill.
Grill 8 minutes or until heated through,
carefully turning once halfway through
grilling. Top with cheese. Grill for 1 to 2
minutes more or until cheese is melted.
In bowl combine mayonnaise, roasted
tbsp ofthe roasted red peppers
that have been finely chopped. Mash with a
fork to combine. Spread mixture on one side
of each bread slice. Top two slices with
warmed meat loaf slices, rocket leaves,
remaining red pepper strips, and bread slices.
cal, 27gmfat, 118 mg
chol, 1,209 mg sodium,
This loaf has ground meat from two cuts of
and meat from the
) for moistness and tender texture.
PREP 20 minutes BAKE 1 V2 hour
eggs, lightly beaten
cup mutton/chicken broth (you can also
use a soup cube to make the broth)
tbsp Worcestershire sauce
slices sourdough or multigrain bread,
cubed (about 2 cups)
cup grated Parmesan cheese
tbsp yellow mustard
cloves garlic, minced
tsp crushed red pepper
450 gm ground mutton
450 gm ground mutton
medium green sweet pepper, chopped
a medium onion, chopped
tbsp packed brown sugar
tsp cider vinegar
Chopped fresh parsley, sliced green
onions, and black pepper (optional)
. Preheat oven to 350°F. In large bowl
combine eggs, broth, and Worcestershire
sauce; stir in bread cubes. Mix it all well
together. Let stand 15 minutes. With fork,
mash bread cubes into small pieces. Stir in
Parmesan cheese, mustard, garlic, 1 tsp salt,
tsp black pepper, and crushed red pepper.
Add meat, sweet pepper, and onion. Using
hands, mix ingredients together well (do not
over mix or ingredients will turn sloppy.)
Lightly pat meat mixture into 9x5x3-inch loaf
pan. (Or shape the meat mixture in a 9-inch
loafin abakingdish. Do not pack too tightly).
Bake as directed.
Bake, uncovered, for
topping, in small bowl stir together ketchup,
brown sugar, and vinegar. Spoon on loaf. Bake
15 minutes more when the juices from the
centre of the loaf run clear.
Let stand 10 minutes. To remove, use two
large spatulas inserted alongshort edges to
lift loaf from the pan to a platter. Sprinkle
with parsley, green onions, and black pepper.
128 .ANUARY 20
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