Monday, October 11, 2010

Menu for week of October 10

Sunday- Spaghetti sauce with gnocchi
Monday- Couscous with chicken
Tuesday-Taco salad
Wednesday- Ham and bean soup
Thursday- parents
Friday- Meatloaf (I am very excited about this meal- it is a meatloaf free of eggs and milk, hopefully by Friday we will have a cooler day- we have been having days over 80 degrees, which is not meatloaf weather!)
Saturday- Grilled pork

Meatloaf recipe:
1 cup tomato sauce
1 1/2 tbsp BBQ sauce
1 tbsp sugar
1 1/2 lbs ground sirloin
6 tbsp flour
3/4 tsp salt
1/2 tsp onion powder
1/4 tsp ground black pepper
dash garlic powder

Preheat oven to 400 degrees. Combine tomato sauce, bbq sauce and sugar in a small saucepan over medium heat. Heat mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 tbsp of the tomato sauce to the meat.

Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. Combine the remaining ingredients with the ground sirloin; flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.

Load the meat into a loaf pan. Wrap foil over the pan and place it in the oven for 30 minutes. After 30 minutes, take the meatloaf out of the oven and remove the foil and drain the fat.
Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help cook the center of the loaf. Pour the remaining 2 tbsp of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Put the meatloaf back into th oven, unocvered for 25 to 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

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