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!
- 2 lbs lean ground beef
- 2 large green onions, chopped
- 2 garlic clove, chopped
- ½ cup chopped fresh parsley
- 2 eggs
- ⅔ cups bread crumbs
- ½ cup shredded Parmesan
- 2 tbsp ketchup + 2 tbsp for basting
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 tsp chili powder
- 6 slices bacon
- 1 tbsp brown sugar or molasses
- 1 tbsp cider vinegar
- ¼ tsp cayenne
- In a large bowl add all of the above ingredients up to and including the chili powder. With clean hands toss gently to combine well.
- Place in cooking pan.
- To the extra 2 tbsp ketchup add brown sugar or molasses, vinegar and cayenne, stir to combine. Baste the meat generously with the sauce.
- Cut the bacon in half and drape over the meat tucking in well.
- Baste with sauce again.
- On heated Omnia base plate set the covered meatloaf and cook for about 50-60 minutes on medium high heat.
- For you land people with conventional oven cook in baking pan at 350 ° for about the same amount of time until juices run clear.
- Let stand for 10 minutes before slicing.
- ¼ cup cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- ½ cup sliced red onions
- In a small container combine vinegar, sugar and salt.
- Stir to dissolve sugar and salt.
- Add sliced onions and set aside for a least 1 hour.
- 2 tbsp horseradish
- 2 tbsp mayonnaise
- Pinch of dried mustard
- Pinch of dried chilis
- ¼ cup Greek yogurt or sour cream
- Combine all ingredients.
- Refrigerate until ready to use
- 2 tbsp butter
- 2-3 green onions, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup chopped parsley + more to garnish
- 3 cans evaporated milk
- 4 cups mashed potatoes
- 1-2 cups leftover meatloaf, cut into small chunks
- ¼ cup shredded cheese (I used Parmesan)
- Salt and pepper to taste
- Melt butter in large saucepan.
- Saute carrots, onion and celery, cooking until softened.
- Stir in parsley.
- Stir in milk, potatoes and meatloaf and heat through.
- Add cheese and season with salt and pepper.
Inspiration for the Meatloaf Potato Soup thanks to Putting it all on the Table