
This is a very special family recipe from my sister-in-law, Grace. I love, love, love meatloaf! I don't have the time to cook it on weeknights, until now! Because these are made in individual portions and done on the stove top, they don't take as long as a traditional meatloaf. This makes great leftovers. Once, I sliced it in half and had a meatloaf sandwich. Yum! Grace puts a slice of cheese on hers and serves with mashed potatoes. This makes the most wonderful tomato gravy as it simmers in the pan! Can you tell I am excited just talking about it?
I do not like cauliflower that much. However, every now and then, I will try a new recipe to see if I have developed a taste for it. This was my first time to try it roasted and I have to say that it was not bad. Not mind-blowing good by any means, but not that bad at all!
Grace's Individual Skillet MeatloavesServes 4
(1) pound lean ground beef
(1) egg (I use 1/4 cup Eggbeaters)
(1) piece of bread, torn into small pieces or put in food processor to create fresh bread crumbs
salt and pepper, to taste
1/2 cup chopped onion (optional)
1 can of tomato soup ( I usually use an all natural soup like Amy's)
1 teaspoon of yellow mustard
Mix the ground beef, egg, bread crumbs/pieces, salt, pepper, and onion in a bowl. Add about 1/4 of the can of tomato soup to the meat mixture. Make into 4 patties and cook in a skillet for approx. 5 minutes per side until cooked through. Drain fat, if needed.
In a two cup measuring bowl, combine the remainder of the soup with one teaspoon of yellow mustard and water to make two cups. (I like to add a little garlic powder and Worcestershire sauce to the sauce.) Pour this over the patties in the skillet. Cover and simmer for 15-20 minutes, or until the sauce is thickened to your liking.
Roasted CauliflowerFrom:
http://www.simplyrecipes.com/Serves 4
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
lemon juice from 1/2, or a whole, lemon (we used 1/2 and next time I will use the whole lemon)
olive oil
salt and pepper
Parmesan cheese
Preheat oven to 400 degrees. Cut cauliflower into florets and place in an oven-proof baking dish or on a cookie sheet. Toss in the garlic and squeeze lemon juice over the cauliflower. Drizzle a little olive oil over the cauliflower and toss to coat evenly. Sprinkle with salt and pepper. Bake, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle with Parmesan cheese. Serve immediately.