M E A T L O A F R E C I P E S
f o
o
d
dinner
tonight
Bring a m eat loaf dinner to th e table
w ith these quick sides and kid-
friendly ideas:
SIDES TO SERVE
SALAD WITH BASIL-LEMON DRESSING
Toss shredded rom aine o r leaf
lettuce w ith diced tom ato and
cucum ber. For dressing, blend a
handful of fresh basil leaves and a
clove of garlic w ith th e juice of tw o
lem ons (about /4 cup) in a blender.
W ith blender running, slowly pour in
1/3 cup o f olive oil until dressing is
blended and thickened. Season w ith
salt and freshly ground black pepper.
parm esan rolls
U se take-and-
bake rolls o r bread sticks fro m th e
g ro cery story. Befo re baking, brush
lightly w ith m elted b utter o r olive oil
and sprinkle w ith grated Parm esan
cheese. Bake as directed.
pesto potatoes
C ook about 2 lbs.
of diced red-skin potatoes in lightly
salted boiling w a ter fo r about 10 to
12 m inutes o r until tender; drain.
Coarsely m ash and drizzle w ith
purchased pesto.
FOR THE KIDS
M ake it kid-friendly w ith mini loaves.
U se an ice cream scoop to m ake
large meatball-size loaves. Place on a
rim m ed baking sheet and bake at
4 0 0 °F fo r 20 to 25 m inutes, o r until
i6 o °F and no pink rem ains. H eat a
tangy-sweet mix of ketchup, brow n
sugar, and cid er vinegar (see topping
fo r All-Am erican Classic M eat Loaf,
page 198)
on stovetop and serve as
a dip alongside th e kid-size loaves.
G et creative w ith th e mix— add som e
of yo u r kids’ favorites, like goldfish
crackers o r spaghetti. Generally to 2
lbs. o f m eat add about 2 cups of a
starch such as bread crum bs,
oatm eal, o r cracker crum bs; a cup of
liquid such as broth o r tom ato sauce;
2 eggs; and 1 to 2 cups of chopped
vegetables and other seasonings.
N EX T-D A Y G R ILLED
M EAT LO A F SA N D W IC H ES
T h e s e s a n d w ic h e s , m a d e w i t h t h e A l l -
A m e r i c a n C la s s ic M e a t L o a f
page 198,
a r e
g r i l l e d in d o o r s o n a g r i l l p a n . O r r e h e a t i n a
s k i l l e t o v e r m e d i u m - h i g h h e a t u n t i l s lic e s a r e
w e l l b r o w n e d o n e a c h s id e .
P R E P : 1 5 M
I N . G R I L L : 8 M
I N .
2
3
/,-inch slices All-Am erican Classic
M eat Loaf,
page
798
2
slices p rovolone cheese (o p tio nal)
2
Tbsp. m ayonnaise
1
tsp. bottled m inced roasted garlic
'/ 3
cup bottled roasted red sw eet
peppers, cu t in thin strips
4
slices bread (p otato o r sourdough)
V2
cupfresh baby arugulaor baby spinach
1
. L ig h tly grease in d o o r e le c tric g r ill o r g r ill
pan, th e n p re h e a t o v e r m e d iu m heat. P lace
m eat lo a f slices o n g rill (see “ Q u ick G rill,”
below ). G rill
8
m in u te s o r u n til heated throug h,
ca re fu lly tu rn in g once h a lfw a y th ro u g h
g rillin g . T o p w ith cheese. G rill 1 to 2 m in u te s
m o re o r u n til cheese is m e lte d .
2
. In sm all b o w l com b in e m ayonnaise, roasted
g a rlic , a n d
2
T b s p .
o f th e ro a ste d re d
p e p p e rs th a t have be en fin e ly cho p p e d .
M a s h w ith a fo rk to co m b in e . S pread
m a yonna ise m ix tu re o n o n e side o f each
b re a d slice. T o p tw o slices w ith w a rm e d
m e a t lo a f slices, a ru g u la , re m a in in g ro asted
re d p e p p e r strip s, an d re m a in in g b re a d
slices.
M
A K E S
2
S A N D W
I C H E S .
EACH SA N D W IC H
560
c a l,
2 7
g f a t ,
118
m g c h o l,
1,209
m g s o d iu m ,
45
g c a r b o ,
2
g f ib e r ,
32
g p r o .
q u ic k g r ill
W h o knew you could
grill m eat loaf? Try
grilling sliced leftovers
on a grill pan. Be sure to
lightly grease pan with
oil o r nonstick cooking
spray and to carefully place, turn, and rem ove
the slices to keep them in one piece.
how to keep a
lid
on
9
a rb ag e
odors
Generously sprinkle
Arm & Hammer® Baking Soda
in your garbage can. For mere
pennies, you'll eliminate foul odors
faster than you can take out the trash.
BETTER HOMES AND GARDENS MARCH 2010
1 9 7
Countless uses for under $ 1
For more secrets, visit armandhammer.com
