Good afternoon everybody, today I had a big breakfast and late snack of Organic Sunflower seed's and Mediterranean lemon yogurt so I didn't get around to eating lunch till 2 in the afternoon, I know its late but I still wanted to eat so I optioned for a light lunch today instead of the double layers I usually consume. Although my lunch was simple and looks like a leftover lunch it wasn't. Originally I planned on making it for dinner yesterday but I still had leftover chicken I needed to finish first. This lunch was exciting to make for two reasons: 1) I always wanted to make a mini meatloaf. 2) I got to use my new mini shaker. I really don't know what it is suppose to be used for but it had a little plastic divider inside so I could add mustard and ketchup in the same container. Anyway back to lunch!
For lunch today I had:
1 package Gluten free macaroni, this was my last package so I will have to pick more up on Monday.
1/4 cup of canned green beans.
1 of 8 mini meatloaf's
1 container of Ketchup.
For the meatloaf I lined 8 of the 12 slots in the cupcake tin with a plain paper liner, the foil ones probably would have given the edge a little bit more color but I wanted to save those for something else. After I lined the cupcake tin I preheated the oven to 375 degrees F and started making the mixture. Inside the mixture you will find 2 pieces of gluten free bread (I toasted them and crushed to make homemade bread crumbs.), Worcestershire sauce, 1.2 lbs of ground beef, mushroom, garlic, onion, 1/2 jalapeno green onion, S&P, fresh Parsley, Paprika, garlic herb seasoning, tomato basil seasoning, pizza sauce (normally I use ketchup or tomato sauce but I need to finish my jar so in it went... I think it taste better anyway!), and one egg. Be careful not to over mix the meat, instead I mixed the egg, pizza sauce, Worcestershire sauce, and seasonings together first, then I added my vegetables and bread crumbs together and mixed till they all well combined. I then added the meat into the mixture until it the mixture was evenly combined and let it sit while the oven finished reheating. Once the oven timer went off I added the mixture into the tins and baked it until the temperature reached at least 155 degrees F, but I took it out at 190 degrees which is a little over done but you can't be too careful with ground meat. If you don't have a thermometer you can just tell by the color and the the meat should be firm.
Once the meat cools I peeled off the paper liners and wrapped them in food service wrap before putting them in the fridge or freezer. Normally I like to add ketchup to the top of my meatloaf's but since I planned of freezing them I just decided to put the sauce on the side. By leaving it plain the individual meatloaf's are easy to wrap with little to no mess an allows you to have various sauces whenever you are ready to use them. My personal favorite is a Roasted Red Pepper sauce (Basil, garlic, onion, red pepper, tomatoes, olive oil, salt and pepper) that I make. Anyway that is my lunch I hope you enjoyed it! I do have plans to try a healthier version of a Chinese appetizer that I wan't to pack. What is it? I can't tell you but I hope it won't disappoint. Anyway Good Night!