48 - Wednesday, July 30, 1986 - North Shore News

TWO MEALS IN ONE
Frozen meatloaf saves time

IT MAKES good sense to
use your oven just once to
make two meals. Next time
you make a meatloaf, make
extra,

Set aside as many slices as you'll
need for dinner next week and
freeze them individually before
bagging.

To serve, thaw the slices partial-
ly and dip first in beaten egg and
then cracker crumbs (or fine, dry
breadcrumbs).

RES
budget
beaters

by Barbara
McCreadie

Fry the slices in a little oil until
coating is crisp and the meat is
heated through.

Here’s a slightly different recipe
for meatloaf with two variations.
I prefer the spinach stuffing but
some people aren’t keen on it. If
you make the ham and egg ver-
sion, don’t freeze.

Two-Way Stuffed Meatloaf
(Serves 8)

2 pounds lean ground beef
1 egg
1 medium carrot, finely grated
1 medium onion, finely grated
¥% cup fine dry breadcrumbs
dash Worcestershire sauce
salt and pepper
garlic powder (optional)

Beat the egg lightly. Combine all
ingredients, mixing very gently
with two forks or your hands.

Spread meat into a rectangle,
about 10’? x 14". Top with filling
right to the ends but about 1”
away from the sides. Roll up like
a jelly roll and place seam-side
down on a cookie sheet with a rim.
Bake at 350° F, about 1% hours (or
less) until cooked through.

Spinach and Cheese Filling
1 package frozen chopped
spinach
1 egg
1 cup grated white cheese

(Edam, Jack, Gouda ete.)
'2 cup grated Parmesan cheese
1-2 tablespoons grated onion
dash Worcestershire sauce
gerlic powder (uptional)

Thaw spinach and squeeze out
all the water that you can. | leave
it to drip in a colander while | mix
the meatloaf.

Combine with remaining ingre-
dignts.

Ham and Egg Filling
16-02 package cooked ham
(or try some of the more
exotic brands)
§ hard-cooked eggs
1 package Stove-Top stuffing,
prepared

Lay sliced ham over flattened
meatloaf. Top with stuffing, right
to the ends but 1'’ in from the
sides. Lay hard-cooked eggs in a
row, lengthwise, on one side, on
edge of stuffing mix, spacing so

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that they come within 1°" of either
end — you don’t want an un-
covered egg near the ends of the
loaf. Roll carefully and squeeze
the meat at the ends where the eggs
are hidden. Bake as above. If you
wish to freeze half of this, use only
2-3 eggs and put them at the end
you intend to use today.
ce

While your meatloaf is baking,
include some scrubbed baking
potatoes or scalloped potatoes.
Another excellent go-along is this:

Scalloped Broccoli
1 bunch broccoli (enough for
4-6), broken into stalks
1 tin condensed cream of chicken

soup
¥2 cup mayonnaise (real - not sulad
dressing)
juice of 42 lemon
2 tablespoons grated onion
Y) cup dry breadcrumbs
3 tablespoons butter, melted
grated Parmesan cheese

Steam the broccoli until crisp-
tender. Spread on shallow, but-
tered casserole dish. Combine
soup, mayo, lemon and onion, and
spread overtop. Mix breadcrumbs
with butter and add Parmesan.
Sprinkle over sauce. You may
want to acd extra salt and pepper
but 1 find the soup and = the
Parmesan quite enuugh seasoning.

Bake 30 minutes at 350° F.
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