If you need a break from that holiday turkey, here’s an easy and inexpensive “comfort food” dinner that feeds a family of 4 for approximately $8.02. Meatloaf is one of those recipes you can make time and time again, and change it up, depending on what ingredients you have on hand. The meatloaf and potatoes can be made the night before and popped in the oven the next night. I use ground beef but you can substitute ground turkey, ground veal, or ground pork…or a combination of the meats. The binder I use is panko, because it was on sale, but you can substitute breadcrumbs, instant rice, corn flakes, crackers or croutons, oats, or instant mashed potatoes. That’s the beauty of a meatloaf, using what you have! I typically use fresh vegetables but when canned vegetables go on sale, I stock up. Green Giant vegetables were recently on sale for 49 cents a can so that’s what I use in this recipe. Simply adding some onion and peppers, kicks it up a notch.
BACON-WRAPPED MEATLOAF-
Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 4 for approx $5.67
Ingredients:
- 1 1/2 lb ground beef
- 1 cup panko
- 1 cup chopped celery
- 1/2 cup chopped bell pepper (green, red, yellow or orange)
- 1 cup chopped onion
- 1/4 cup ketchup
- 1 tablespoon chopped parsley
- 1 tablespoon chopped green onion
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- salt and pepper
- 3 strips of bacon
For the glaze:
- 1/4 cup ketchup
- 2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
Directions:
Preheat oven to 350 degrees. Put ground beef in a large bowl. Add panko, celery, bell pepper, and onion. Add ketchup, parsley, green onion, eggs, Worcestershire sauce, garlic and salt and pepper. Mix with your hands until just combined. Shape into a 9-by-5-inch oval loaf on a baking sheet. Top with strips of bacon. Bake about halfway, 30 minutes.
Meanwhile, mix ketchup, brown sugar and Worcestershire sauce in a small bowl.
After the meatloaf has cooked halfway, brush the top and sides with glaze and continue baking until a thermometer inserted into the center registers 160 degrees, about 25 to 30 more minutes. Let rest 10 minutes before slicing.
TWICE BAKED POTATOES-
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Serves: 4 for approx $1.26
Ingredients:
- 2 large potatoes
- 1/2 cup milk
- 2 tablespoons butter
- 1/4 cup shredded cheese (I used cheddar)
- 1-2 mushrooms, chopped (I had them, so threw them in)
- Kosher salt and freshly ground black pepper to taste
Directions:
Wash potatoes and pat dry. Pierce potatoes with a fork or knife. Cook in the microwave for approximately 6 to 10 minutes, depending on your microwave, or until tender when pierced. Slice potatoes in half lengthwise (let cool until easy to handle.). Scoop the inside out with a spoon and put in bowl. Add milk and butter and mix with beater or potato masher. Add cheese, chopped mushrooms (if using) and salt and pepper. Fill hollowed out potato shells with potato mixture and bake in 350 degree oven for 10 to 15 minutes, until warmed through and slightly browned.
Easy “Doctored Up” Canned Corn:
Prep Time: 5 minutes
Cook Time: about 5 to 6 minutes
Serves: 4 for approx $1.09
Ingredients:
- 1 can of corn
- 1/4 to 1/2 cup mixture of chopped onion and peppers (you can use green, white, yellow or red onion and any color bell peppers)
- 1 tablespoon butter
- salt and pepper to taste
Directions:
Lightly saute onion and peppers in butter until tender. Add corn and cook until heated through. Add salt and pepper to taste.