When you've got just a few minutes to cook dinner, and you do not want to eat preservatives Laden pre-cooked meals, after the traditional meatloaf and mashed potatoes dinner is an excellent choice for a quick dinner easy meal.
Making an investment in a few packages of ground beef, while shopping at the local supermarket, is a good idea as well. If you can catch a sale on beef, which is even better. That way, when you need to put together a quick meal, you always know you can grab the ground beef and make a meatloaf.
This recipe for meatloaf garden uses six ingredients. All you need is two pounds of ground beef, a little onion, some brown sugar, one egg, a jar of salsa and some dry bread crumbs. Most of these ingredients you probably already have in your kitchen or pantry.
You should also make a few loaves of the baking pan to make your meatloaf a piece of cake. You will create a slightly spicy bread that is quite tasty. This loaf takes about an hour to bake.
=> Garden meatloaf
1-1/2 pounds ground beef head, 1 / 2 cup chopped onion, 1 / 2 cup brown sugar, 1 egg, beaten 1 (15 oz.) Jar chunky salsa 1-1/2 cups dry bread crumbs.
Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray.
In a large bowl, combine beef, Chuck, onion, brown sugar, eggs, salsa and bread crumbs. Stir with large spoon or your hands.
Place meatloaf mixture into a loaf pan, gently press down. Bake one hour or until bread is firm and lightly browned. Take the bread from the oven and let cool for 5 to 10 minutes before serving.
When a meatloaf, it's hard not to think that mashed potatoes as a side dish. Meatloaf just seems to taste better with fluffy potatoes. Since our meatloaf garden is quite lean and healthy, we will continue to sound the theme of our mashed potatoes.
To save time, you can make mashed potatoes, and meatloaf in the oven for cooking. These low-fat mashed potatoes were a total of seven components:. Baking potatoes, onions, yogurt, salt and pepper, nutmeg and butter
=> low-fat mashed potatoes
2 pounds baking potatoes, peeled and quarters, 2 large onions, thinly sliced, 1 teaspoon salt, 1 / 2 cups plain nonfat yogurt, 1 / 8 teaspoon black pepper, dash nutmeg (optional), 1 - 1 / 2 cup butter, cut into 4 slices.
In a large saucepan, add in any quarter the potatoes and sliced onions. Add enough cold water to the pan to cover potatoes by an inch. Add 1 / 2 teaspoon salt.
Bring the potatoes to cook. Reduce heat. Cover and cook potatoes for 15 to 20 minutes, or until the tender. Reserve 3 / 4 cup of the cooking water. Drain potatoes in colander.
Return potatoes and onions in the pan and mash with potato masher, until nice and smooth. With an electric mixer on medium setting, beat in yogurt and enough reserved cooking water to potatoes smooth and fluffy.
to win the remaining salt, pepper and nutmeg. If you want the potatoes warm for serving, cook them over low heat, stirring occasionally, until they are nice and hot. Serve with butter.
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