I've been spoilt this year having a Tasman Meat store close by. The low prices at Tasman have really helped our grocery budget, but now even their prices are going up. $6.99 a kilo for regular mince is way beyond my budget, let alone anything like steak or a roast so things are looking grim here in the meat department.
I have plenty of chicken fillets (they've been consistently no more than $6.99 all year) but red meat is getting very low. I'll be going back to my favourite vegetarian recipes very soon if I can't find a decent meat sale.
This week we're having individual meatloaves (or giant rissoles!). I make individual meatloaves because the recipe goes further. I can get 12 little meatloaves from one rissole recipe, so that's two family meals and two singles serves for the freezer. If I were to make a single meatloaf from the recipe I'd get one family meal and maybe four single serves for the freezer.
In reality it is simple portion control. I could just cut the slice thinner and still get 12 from the one loaf, but aesthetically they'd look skimpy and mean.
Appearances are everything and a lovely little glazed and shiny individual meatloaf, browned and plump, surrounded by vegetables on the plate looks so much more. And so I make little meatloaves and stretch our grocery budget just a little more.
1 cup rolled oats
1 large carrot, grated
1 large onion, grated
1 large tomato, diced
1 large zucchini, grated
2 sticks celery, finely sliced
2 cups fresh breadcrumbs
1 egg, beaten
1/4 cup barbecue sauce
1/4 cup tomato sauce
1 tbsp finely chopped parsley
1/2 cup brown sugar
1/2 cup tomato sauce
2 tbsp vinegar
2 tbsp Worcestershire sauce
Pre-heat oven to 180 degrees Celsius. Combine all meatloaf ingredients together well. Use your hands to mix, it's easier. Divide the mixture into 12. Grease a 12 cup mini loaf tin. Press the mixture into the tin. If you don't have a mini loaf tin, use a large muffin tin or shape the loaves by hand and bake them on a biscuit tray lined with baking paper. Bake for 15 minutes.
While the loaves are cooking make the glaze by combining all the ingredients. After 15 minutes cooking time brush each loaf with the glaze. Return to the oven and bake a further 15 - 20 minutes or until the tops are sticky and the loaves are cooked through. Baste with any leftover glaze during the cooking time.
I serve these with mashed potato and steamed veggies (carrot straws, broccoli, beans, corn etc.)
Sunday: Roast Lamb
Monday: Individual meatloaves, potato casserole, steamed carrots & beans
Tuesday: Spag bol, salad, garlic toast
Wednesday: Chicken tortellini
Thursday: MOO Pizza
Friday: Italian Vegetarian Meatballs in tomato sauce over thin spaghetti
Saturday: Muffin Surprise