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You might be thinking ‘oh yeah another meatloaf recipe’. You’re right in that practically everyone has a fave meatloaf recipe. But this post (as with all of my others) is more about versatility for folks like us who spend a whole lot of time in tiny spaces and especially for me as chief Galley Kat, cooking in wee spaces with minimal resources, next to no counter space, a hand pump sink to wash up, a one burner alcohol stove to cook and NO OVEN.
So today I’m using my little stove top Omnia oven but for you who would rather cook this in a conventional oven there’s no real mystery. It’s meatloaf! Throw the mixture in your baking pan, turn on the heat and cook till done. What makes this post a little different is not only how it was made (teeny tiny space-wise) but what can be done with the leftovers. And I would recommend making enough because, if you are economy conscious as we are, cooking once to be able to eat two or three times just makes sense.
This recipe, using two pounds of ground meat, was enough for two people for four meals (the soup gave us leftovers for a second meal). The first, a delicious juicy meaty feast served over fresh greens.
The second, a yummy meatloaf sandwich…
…to which I added my own horseradish sauce
…and so easy boat-made pickled onions.
The third, a scrumptious hearty soup.
So dear Galley Peeps, this is a bonus post for you. Four recipes in one shot.
Bon appetit, ya’ll!
Inspiration for the Meatloaf Potato Soup thanks to Putting it all on the Table
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