Some of the things on my list this past weekend were a few grocery items that I needed in order to stock the freezer.
On Monday morning I made a double batch of meatloaf. Here is the recipe I used.
Dan Willis’ Balsamic Meatloaf
3 T olive oil
1 large zucchini, finely diced 2 pounds ground beef
1 red bell pepper, finely diced 1 C bread crumbs
1 yellow pepper, finely diced ½ C grated Parmesan cheese
5 cloves garlic, pressed or 1 cup ketchup, divided
smashed to a paste ¼ C plus 2 T balsamic vinegar
4 large eggs, lightly beaten
1 T finely chopped fresh thyme leaves
Preheat oven to 425o F.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic, and salt and pepper to taste. Cook until almost soft, about 5 minutes. Set aside to cool.
Whisk together the eggs and thyme in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 TB of the balsamic vinegar, and the cooled vegetables, and mix until just combined.
Mold the meatloaf in a glass pan. (This recipe could ruin a metal pan.) Line with aluminum foil for easier cleanup. Whisk together the remaining ketchup and balsamic vinegar in a small bowl.
Spoon some of the mixture over the entire loaf. Bake the meatloaf for 1 to 1.25 hours. Remove from the oven and let rest for 10 minutes before slicing. Serve with remaining ketchup/balsamic mixture.
On Tuesday morning I made spaghetti sauce. Here is the recipe I used.
4 (14oz) cans diced tomatoes-crush with hand blender
4 (15oz) cans tomato sauce
4 (6oz) cans tomato paste
2 bay leaves
1 t salt
¾ t pepper
1 T dried oregano-crush in hand or with mortar and pestle
3 T dried parsley-crush in hand or with mortar and pestle
1 onion, chopped
3 cloves garlic, minced
Saute’ onion and garlic in olive oil. Cook all ingredients in a crock-pot all day.
On Wednesday morning I cooked ground beef, added chopped vegetables, and taco seasoning.
We now have a stocked freezer. Come on travel call!