Meatloaf Two Ways

My boyfriend and I are on a new financial mission…we’ve decided to kick our debt to the curb and start saving and investing for our future. What does this have to do with food, you ask? Well, we have a limited grocery budget ($80 per week to be exact) so we must pick and choose our meals wisely. This meatloaf dish was a great way to stretch our grocery budget because it yielded roughly five meals . We bought the meat on sale at Whole Foods Market  (keep an eye out because they frequently have specials and they’re meat is incredible.)

Pasta with Meatloaf

1 lb ground beef (grass fed)

½ lb ground lamb

1 ½ cups gluten free breadcrumbs (I used Glutino brand.)

1 egg

½ cup milk (or your favorite alternative)

1 large green pepper, diced

1 medium-size onions, diced

4 oz button mushrooms, sliced thick

(1) 14 ½ oz can chopped tomatoes

(1) 32 oz jar prepared tomato sauce

Chicken stock, as needed

Butter (or your favorite alternative)

Sea salt and fresh ground pepper, to taste

1 package pasta (I used gluten free spaghetti)

Put ground meat in a large bowl and mix with hands, gently pulling apart to incorporate the two varieties. Make a hole in the center of the mixture and add ½ cup breadcrumbs. Beat the egg and add it on top, then pour in milk. Season with a pinch of salt and pepper and mix everything together with your hands. Set aside.

Sauté peppers, onions and sliced mushrooms in a medium sized pot, adding just enough chicken stock to keep from burning. Cook until tender, about five minutes. Add about a third of this to the meatloaf mixture and set the rest aside.

Pour remaining 1 cup breadcrumbs on a plate. Form three small loaves* out of the meatloaf mixture and roll each in the breadcrumbs to coat. Melt about a teaspoon of butter in a large, deep pan and brown meatloaves over medium-high heat for about ten minutes. Flip each loaf with a long spatula to brown the other side, covering with lid both times.

While loaves are browning, add diced tomatoes and ½ of the spaghetti sauce to the pot with the sautéed mushrooms, peppers and onions. Stir and let simmer for a few minutes, then add the mixture to the pan with the meatloaves. Cover pan, turn heat down to low, and let loaves cook through, about 45 minutes to an hour.
10 minutes before meatloaf is done, cook pasta according to directions on box. Drain and add the rest of the spaghetti sauce to the noodles to keep them from sticking. Serve with a slice of meatloaf on top. Enjoy!

* Think of the size and shape of a chocolate croissant

 Meatloaf Sandwich_Cropped


Meatloaf Sandwich


2 slices of your favorite bread

1 slice prepared meatloaf (from above)

Cheese of your choice to taste (optional, or use an alternative cheese)

Fresh tomato, sliced

Avocado (optional*)

*My boyfriend swears by the avocado. I suppose I can’t rag on it because I didn’t try the combination myself, but I can’t help but think that it’s a bit odd. Nevertheless, he loved it, so try if you’d like!

Build sandwich to your liking and toast on a skillet with butter (or your favorite alternative.) Serve hot.