Healthy comfort food is a win-win for me. We made this combo last week while we had guests and everyone thought it was a hit. The meatloaves were perfect for individual servings and since they are sized for individual servings – the cooking time is more than cut in half!! Perfect for warm Summer days when you question turning the oven on… Plus warm flavorful meatloaf with bursting pockets of white cheddar cheese? Yes, please. I’ll take two – which isn’t that bad at approximately 254 calories each! Yep healthy food is awesome.
The cauliflower subs your normal potato pairing here, but you won’t miss them! This side dish is awesome and we will definitely be making it again soon. The fresh herbs add a nice brightness and we added a shaving of fresh Parmesan to round out the meal. Delish. Also more commonly known as Israeli Cauliflower – try this method and the topping with other veggies and you won’t be disappointed!
So short & simple a delicious Two {Recipes} for Tuesday posting:
CHEESY MEAT LOAF MINIS
serves 6
- 1 ounce fresh breadcrumbs (about 1/2 cup)
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 1/2 cup ketchup, divided
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces white cheddar cheese, diced
- 1 1/2 pounds ground sirloin
- 1 large egg, lightly beaten
DIRECTIONS: Preheat oven to 425°.Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.
CAULIFLOWER WITH GARLICKY PANKO
- 6 cups cauliflower florets
- 2 tablespoons water
- 3 tablespoons olive oil, divided
- 1/2 cup panko (Japanese breadcrumbs)
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
DIRECTIONS: Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan. Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; sauté 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt, and pepper; toss to combine.
The magic is two fold here – in the pan sautéing of the cauliflower and the next layer of flavor from the garlic toasted panko.
More gems from Cooking Light – A New Way to Cook Light. This project has really been fun this for example is making approach steamed veggies in a new fashion. I like it.
Comfort food makes the family night better,
