Spring Break is finally here. To be honest, I can’t wait to get a full week where I don’t have to worry about classes and assignments. While I intend to catch up on some missed sleep, I will also be spending most of my time in the kitchen.
I know Spring Break is the time for hanging out with friends, traveling and getting some much needed down time from the daily grind of classes. Make sure you eat well to keep energized for the late-night adventures and lengthy days shopping.
I recommend making meals that are large, cheap and easy to make, like meatloaf. Paired with fries, meatloaf is one of the most filling meals to make with the least amount of hassle. You can make meatloaf as big as you want and as small as you want. There is no right or wrong way to make it.
When it comes to traveling, it is important to stretch your dollar. One way to do this is to avoid eating out everyday. Over time, money you spending eating at fast-food restaurants or diners will begin to stack up. Before you know it, you will be flat broke with three days of vacation left.
I enjoy mini-meatloaves. This allows for everyone to have individual pieces of meat without having to cut slices out of a large meatloaf. Also, you are able to customize the loaves to be tailored to the the taste of the person eating it.
When I cook I like to cook for multiple people and in doing so I have to be able to make everyone happy with the meal. A good friend of mine prefers her food to be prepared with the least amount of spice possible while I like mine to have a kick.
This recipe can also be one you do with your friends. After mixing the meat and vegetables, let your friends pick the spices they want to add. Invite them into the kitchen so they can form their own loaves. They can even pick their own vegetables to add into their loaves.
So, have fun during break, be safe in your travels and don’t forget to stretch your dollar.
MINI-MEATLOAVES AND POTATO WEDGES
Total Time: about 1 hour
Serving: 4 to 6
2 tablespoons olive oil
2 tablespoons plus 1 teaspoon honey mustard
1 pound ground chuck
1 large egg
1/2 cup breadcrumbs
1 cup shredded cheddar
1 pound potatoes, cut into wedges
1 large yellow onion, chopped
Salt and pepper
1. Preheat oven to 450 degrees with racks in upper and lower thirds. Brush two baking sheets with oil.
2. In a medium bowl, combine beef, breadcrumbs, egg, 1/2 cup cheddar, 1/2 teaspoon salt and 1 teaspoon pepper. Form the loaves. Top with ketchup, honey mustard and rest of cheddar. Toss potatoes with oil, salt and pepper.
3. Place meatloaves on upper rack and potatoes on lower rack and cook for 20 minutes, rotating after 10 minutes. Remove meatloaves and potatoes.