I’m so conflicted. I hate moving but I love moving. Moving is change and change is exciting. Packing is not exciting. I’ve been going through my entire apartment and throwing away or donating stuff that I don’t need. Seriously, I counted all my wine glasses and I have 15! I mean, I love wine but 15 is a bit unreasonable and unnecessary. In addition to that, we’ve been eating the weirdest things. We don’t want to go out and buy more groceries but we also don’t want to eat out every night. So we’ve been figuring out recipes that will use up the stuff we already have in our fridges. The perfect recipe for that is meatloaf! Meatloaf can be as simple as you want it with a minimum of four ingredients or you could spice it up like I did. Either way, I was able to make this entire recipe with ingredients that I already had in my kitchen and that’s two thumbs up for me.
Ever since I saw Kristyn’s mini-meatloaves I’ve been wanting to try them. They are actually even more “weeknight” than my weeknight meatloaf because they’ll bake faster if they’re smaller. So I was all ready to make some mini-meatloaves in my muffin tin and then I realized I only have a mini-muffin tin. Fail. That would be way too small for dinner. You can always shape them into small meatloaves like Kristyn did but I got lazy and had some extra time on my hands so I used a regular 8×4 loaf pan. If you want to make mini-meatloaves or use a muffin tin, you’ll want to adjust the temperature to 375 F and only bake for 30 minutes. You’d put the glaze on about 10 minutes in.
The good thing about meatloaf is that there are no rules to meatloaf. It can be bland and you can douse it with BBQ sauce or ketchup, or you can spice it up with all the leftover spices in your cabinet that you need to use up before you move to Chicago…
Anyways, this is a great, simple recipe that you can easily make on the weekdays with ingredients that you most likely already have already. The second best thing about meatloaf is that you can use it for days after if you don’t finish it. You can cut it up and make it into a sandwich or you could freeze it and have it for dinner a week (or more) later.
I’ve recently been making my sides as two veggies instead of a veggie and a carb (beach body are you here yet?) So I steamed some broccoli and cooked some corn on the cob. Steaming broccoli is super simple. However, you can cook corn so many ways. I have a couple cool tricks to cooking and eating corn. My mom had this cookbook called the Microwave Cookbook and as funny as it seems, you can microwave a lot of foods and they taste great. I’ve microwaved most veggies (broccoli included), I always microwave bacon, and I’ve even made microwave meatballs! I wouldn’t suggest the latter though…
Microwaving corn is shockingly easy. I put mine on a microwavable plate because the ears get really hot, but you can just place them right in the microwave. For two ears of corn, I microwaved mine for 3 1/2 minutes, unshucked. The natural juices get trapped within the husk and steam the corn all naturally. It’s super fast and tastes great. My second trick for perfecting the best corn on the cob is buttering it the smart way! I mean, you can try and spread the butter with a knife but it’s cylindrical. That’s hard. So go back to your cabinet and grab a piece of bread (probably the end of the loaf that you didn’t want to eat anyways). Butter your bread and then wrap it around each corn on the cob and twist. The butter will be spread evenly without using tons of butter. Brilliant, right? How many of you knew either of these tricks before?
What’s your favorite weeknight dinner?