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February 2007 Issue
Meal One
by Monica Resinger
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It's nice when I find a meal where the foods compliment each other because it simplifies my life by knowing what to serve with what. Of course I don't have to stick to any one meal plan; I can mix and match the main dishes and sides, but a lot of the time I'm in a hurry and don't have a lot of time to think about it. I already have quite a few meals like this up my sleeve, but when I find a NEW one to add to my collection I get happy because it adds a little more variety to our meal choices.

I'd like to share some of my new and old meal plans with you in hopes of helping you with the question `what do I make for dinner'. Here's a meal that we have tried lately where the foods complimented each other really well. The food items aren't necessarily new for us, but the flavors are and that makes a big difference.

The Meal

  • Honey Barbecue Meatloaf
  • Ranch Mashed Potatoes
  • Your choice of vegetable (I just heat up a can of green beans or corn)
  • Apple Cinnamon Muffins with Honey Cinnamon Butter

Make Ahead Tips: You can make the Honey Cinnamon Butter ahead of time and refrigerate until serving. You can also prepare the meat loaf and refrigerate it before baking.

The Recipes

 

Honey Barbecue Meat Loaf

I'm not usually a meat loaf eater but I love this one and the family does too.
  • 1 envelope dry onion soup mix
  • 1 egg
  • 1/2 cup oats -- quick cooking
  • 1/3 cup barbecue sauce -- honey flavored
  • 1/4 cup chopped onion
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard -- prepared
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1 pound ground beef
  • ketchup
In a large bowl, stir together soup mix, egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add beef and mix well. Press into an ungreased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees for 1 hour. Top with ketchup. Bake 5-10 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees. Let stand 10 minutes before serving.
  • Yields: 4 servings
  • Preparation Time: 90 minutes
 

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