When I make a Homemade Meatloaf, I always try to save a slice or two for a Meatloaf Sandwich.
There's nothing to this sandwich really, just regular toppings like tomato, lettuce (or spinach in this case,) and mayo.
You can make my Meatloaf Sandwich with any toppings you like. Next time I would add a pickle slice. Play my video below and you'll see what I mean.
Meatloaf Sandwich - Video
I also add a thick slice of Meatloaf. The main question is do you have Meatloaf cold, room temperature, or hot? I usually microwave mine until hot.
You could also just grill the Meatloaf in a frying pan. Anyway will be tasty if you follow my original Homemade Meatloaf recipe below. Or click here to see the tasty recipe text and yummy photo illustrations.
Homemade Meatloaf Recipe - Video
You'll find my Meatloaf Recipeis loaded with sauteed veggies like mushrooms, spinach, and bell pepper. Of course, you can leave out any veggie you don't like and keep it simple with just sauteed mushroom, garlic, and onion.
I also make my Meatloaf with cheap ground turkey. I always get a few one-pound packages when it comes on sale for less than three dollars per pound. It's a lighterMeatloafcompared to a beef one and less greasy, too.
Let's face it, meatloaf is boring -- but oh so tasty. It is the only entree that goes well with soggy canned sweet peas and everyone and their granny has a Meatloaf Recipe. Allow The 99 Cent Chef to throw his whisk into the ring with a version loaded with veggies!.
I was raised with a traditional Meatloaf, that is just ground beef, sauteed onion and garlic, some bread crumbs, egg, and dried herbs. It was baked with a ketchup topping. I loved it.
Over time I've added mushrooms, then finally mixed in sauteed spinach. These veggie additions work wonders to typical Meatloaf. Plus it's almost a one-pan meal with protein, carbs, and veggies.
All the veggie ingredients come cheap enough. I get packages of cleaned spinach and small 4 or 5-ounce packages of mushrooms from my local 99c only Store. If you can't get mushrooms cheaply, then just buy a few loose button mushrooms. Add or subtract ingredients as you like.
Ground turkey or chicken is a light alternative to a typical beef Meatloaf. I look for ground meat on sale then snatch up a few 1 pound packages to freeze.
I find 1 pound packages of cheap ground turkey and that's enough meat for this Meatloaf.
I like fresh garlic, but use it from a jar, too. Dried garlic, celery flakes, and onion are fine variations.
There is a bit of veggie chopping to do but you are only using half an onion, a stem of celery, and half a bell pepper. I've made this Meatloaf without celery and bell pepper, so use what veggies you have on hand. Make this recipe your own.
I also get a lot of my favorite fresh veggies from a local Latin market, Superior Grocers, at great prices.
A couple slices of toasted bread add extra heft, a little milk gives richness and an egg binds it all together.
Mix all the ingredients in a bowl then form a loaf in a baking dish. I like to top my Meatloaf with a mix of ketchup and soy sauce. Finally, bake it for an hour - that's it.
You can feed the family with my Meatloaf with Veggies. And if you have leftovers they freeze well to make a meal later, or put a thick slice between toasted bread for a yummy Meatloaf Sandwich -- that's what I do.
Meatloaf with Spinach & Mushrooms - Video
Play it here, video runs 5 minutes, 1 second.
My YouTube video link for viewing or embedding, just click here.
Ingredients for Meatloaf with Veggies (serves 2 - 3)
Ground meat 1 pound - beef, chicken, or turkey.
1/2 onion chopped.
1/2 bell pepper - chopped.
1 celery stalk - chopped.
Mushrooms sliced or chopped - about 8 button mushrooms or a 5-ounce package. Any favorite mushroom.
Spinach - one bunch washed and chopped. Okay to use a 6-ounce package of cleaned spinach. I remove most of the stems.
1 teaspoon garlic - chopped from the jar or fresh.
Herbs - 1 teaspoon fresh or dried. Any combination of oregano, basil, thyme, parsley, and/or sage. A dried Italian Herb Mix in a jar is an easy way to go.
1/4 cup half-and-half cream or milk - optional.
1 egg
2 slices of bread cubed or shredded - I like to toast mine. Use any favorite like whole grain, white, or even a whole bagel.
1 tablespoon Worcestershire Sauce - optional. Okay to substitute with Soy Sauce.
1 tablespoon vegetable oil - for sauteing veggies.
Black pepper to taste - no salt for me as Worcestershire Sauce is salty enough.
* Extra veggies - half a cup of frozen/fresh green peas, a cooked chopped beet, and chopped or shredded carrot.
Meatloaf Ketchup Topping
1/2 cup ketchup
2 tablespoons soy sauce - or Worcestershire Sauce.
Directions
Prepare veggies by copping them. I like the pieces on the smaller side, but okay to have some chunky pieces. A rough chop is good enough. I like my mushroom slices larger.
Saute onions, bell pepper, celery, and mushrooms in a tablespoon of oil until tender, about 5 minutes. Veggies will cook some more when you bake the Meatloaf.
Add garlic and saute one minute more.
Add a bunch of cleaned spinach. Remove most of the stems. You can have one plastic package of fresh spinach that's cleaned, Usually about 6 ounces. Spinach will soften and cook down quickly in about 2 minutes as you stir veggies.
If you use frozen spinach then defrost and squeeze to remove excess water. No need to saute, just add to the mixing bowl.
Preheat oven to 350 degrees.
In a large bowl add raw ground meat, sauteed veggies, herbs, and bread. I like to toast the bread and slice or shred it into small pieces.
Add one egg and pour on the milk or cream. Mix all ingredients.
Add the Meatloaf mix to a baking dish or pan. I like to use a 2 1/2 to 3-inch deep dish so I get a thick meatloaf. If you use a thin sheet pan then the meatloaf can dry out. If your pan is large just pile up the Meatloaf into the center in the shape of a small loaf of bread.
For the Meatloaf topping, stir together ketchup and soy sauce then spread over the top of the Meatloaf. If you don't like a ketchup topping, it's okay to leave it off.
Bake uncovered for about 1 hour at 350 degrees, depending on how "thick" the Meatloaf is.
The Meatloaf will render a lot of liquid as it bakes, so leave an inch of clearance at the top of the baking dish, so it doesn't overflow. Okay to put a shallow and wide pan underneath the baking dish in case the rendered liquid overflows.
When done, remove Meatloaf and let it sit for about 5 minutes before serving. Slice into the thickest part of the Meatloaf to check for doneness - no pink juices. The Meatloaf will continue to cook as it cools.
Resting it will allow time for the Meatloaf to reabsorb juices like a sponge and create a divinely moist entree.
Ground poultry will render very little fat, however, if you use ground beef you may want to pour off some fat, once the Meatloaf has reabsorbed some of the liquid.
The overpowering flavor is basil, just like the title says, and that's a good thing. My latest Cheap$kate meal to review is all veggies and chicken, not a carb in sight. I have the feeling I will still be hungry after this taste test.
Tomato Basil Chicken with Spinach is by Smart Ones from Weight Watchers. I've had their frozen meals before and they usually get good marks.
frozen & zapped
I am a fan of basil whether it's Thai or Italian leaf. Pungent and aromatic this Deal of the Day's flavors are strong. Chunks of bell pepper, onion, spinach, and tomato round out the frozen entree veggie medley.
I like my sauteed veggies chunky, and this meal delivers, although a bit mushy, that's to be expected for a typical meal from the frozen deli case. I guess you could say it is like a rustic and light Italian tomato sauce.
There is not a lot of tomato sauce but what there is pungent with herbs, especially basil. A sprinkling of mild mozzarella cheese is a nice addition.
Spinach is also at the top of the ingredients list. It is tender, although a bit meager in the amount supplied. But I enjoyed what I tasted.
Surprisingly there is a generous amount of white meat chicken chunks. And they are tender and moist - way to go Smart Ones! And they use real breast meat, not ground and spongy loaf mixture.
The ingredients list is short which I like, just give me what's advertised, not a bunch of mystery preservatives.
Click on any photo to see larger.
And here are the nutrition specs for all you Weight Watchers -- I do like a light meal sometimes.
While this meal may not fill you up, it is fine for a light lunch or dinner. I cheated though Weight Watchers so sue me! I had to add a little rice to fill out the meal. I wanted something to soak up the sauce. I'm sure you could fudge your diet and add a small amount of your fave gluten-free grain or pasta.
So on the 99 Cent Chef's Cheap$kate Dining Scale of 1 to 9, 9 being best, I give Weight Watchers Smart Ones Tomato, Basil, Chicken with Spinach a perfect 9!
You would be smart to pick up a few of these when they show up on sale in your frozen food deli case, of if you are L.A. local then watch out for them at the 99c only Store.
Veggies wrapped in creamy scrambled eggs are a great way to start the day. And adding your fave cheese is over-the-top decadence. A Spinach and Cheese Omelet is one of my favorite breakfasts. Go ahead and dig in below.
Play it here. Video runs 1 minute 39 seconds.
It comes together quickly, as fresh spinach sauteed in a hot pan only takes a minute to become tender.
Click on any photo to see larger.
You can use thawed frozen spinach or spinach from a can, too. Just make sure to drain any packaged or canned cooked spinach, or the omelet will be too soggy.
Any cheese you have on hand can go into this omelet. I used a mild soft white French cheese, but go ahead and fill the omelet with good old American cheese, or even pungent Swiss or feta cheese.
For the eggs, I like to scramble them first in a bowl, then pour them into a low to medium-hot pan. Not too hot because I want to catch the eggs while they are slightly moist before I fold the omelet over the sauteed spinach and cheese.
Of course, cook the omelet the way you like it; old-school truckstop or diner-style with a slight crusty brown on the outside and solid on the inside. It's all deliciously good!
I went all out and topped the omelet with a pat of butter, and chopped chives from my small garden.
All the ingredients are the right price for this penny-pinching egg-flipper. Lately, I get an eight-pack of eggs from my local Dollar Tree and fresh spinach from the 99c only Store. I get cheese from both budget stores.
This is an omelet filled with greens made quickly while the coffee is still percolating. So go ahead and start the day with this cheap$kate breakfast, a 99 Cent Chef Spinach and Cheese Omelet.
Ingredients (one large omelet)
3 eggs - okay to make it a 2 egg omelet. I used medium size eggs.
Spinach leaves - about a handful or a packed cup. Okay to use frozen or canned spinach, just make sure to drain the spinach or your omelet will be very soggy.
Cheese - about a slice, but add as much or as little as you like. Okay to use any favorite cheese, like mozzarella, Swiss, Jack, string, cheddar, or plain American.
Butter - about 1 teaspoon. Okay to use a favorite cooking oil.
Salt and pepper to taste. I find that cheese is salty enough for me, so I just sprinkle on some pepper.
I finished the omelet with some fresh chopped chives - optional.
Directions
Prepare cheese if necessary. Slice or crumble cheese.
I just saute and stir spinach leaves in a medium-hot pan until tender. The leaves will collapse and moisten. As soon as the spinach is soft remove it from the pan. Wipe the pan clean if necessary.
Add 2 to 3 eggs to a bowl, I made mine with 3 medium-sized eggs. Whisk eggs to blend well.
Over medium heat, add a teaspoon of butter or fave oil to the omelet pan. Spread oil or butter over the bottom of the pan.
Pour in beaten eggs into medium/hot pan. Lightly scramble eggs. Let the omelet cook until eggs are starting to firm up, but still wet. It takes a minute or two, depending on the heat of the pan and how many eggs you use.
Spread out eggs to cover the bottom of the omelet pan as eggs firm up.
Add cheese first so it will melt quicker and lay on the cooked (and, if necessary, drained) spinach.
Gently roll the omelet to cover the cheese and spinach. If you are cooking old school, just fold it in half. Cook the omelet to the desired doneness, about another 30 seconds to a minute. It's up to you how well done the omelet turns out.
Just slice into the thickest part of the omelet to check for preferred doneness. Of course, you can cook the omelet any way you like. A hot omelet will continue to cook until eaten.
I finish the Spinach & Cheese Omelet with a little black pepper, a pat of butter, and fresh sliced green chives (optional.)
It's okay to use your fave omelet cooking technique, like just letting the egg firm in the pan without scrambling. Add cheese and spinach when the egg is firm, then fold it in half. Click here to see my truckstop diner-style omelet.
My YouTube video link for viewing or embedding, just click here.
