Meatloaf Dinner

Adapted from Rachel Ray

Mini Meatloaves

Ingredients

1 can of northern beans

1 can cannellini beans

Slice of wholegrain buttered toast-diced

2 vegetable bouillon cubes (vegetable broth)

3 cups of water

2 1/2 Tbs. orange marmalade

2 1/2 Tbs. dijon mustard

1 shallot-diced

2 Tbs. fresh thyme

1 egg

3 Tbs. olive oil

1 tsp sea salt

1 tsp pepper

Directions

1. Mash beans with potato masher

2. Boil 3 cups of water, add vegetable bouillon, mix until they melt into the water

3. Take 1/2 cup of broth and add to the buttered toast and let it soak

4. Add remaining ingredients to the mashed beans and mix with hands

5. Add soaked bread and mix

6. Form mixture into mini loafs (about 5) and place on greased baking sheet (it will be runny)

7. Bake at 425 degrees for 18-25 minutes depending on color-light brown and firm

8. Slice the mini loaves on the plate and cover with gravy, that way the gravy gets into all the cracks

Gravy

Ingredients

3 Tbs Earth Balance butter

2 1/2 Tbs flour

Remaining broth from meatloaf 2 1/2 cups

1 Tbs worchestershire sauce

1/4 slice of orange

pinch of sea salt

1/2 tsp pepper

Directions

1. Melt butter and gradually add the flour-constantly whisking to make a rue

2. Cook rue for one minute-whisking

3. Add broth-continue to whisk as it gradually thickens

4. Add worchestershire sauce, the juice of the orange slice, and salt/pepper

5. Simmer while the rest of food cooks

Mashed Sweet Potatoes

1 large sweet potato-diced

1 tsp freshly grated nutmeg

1 Tbs. Earth Balance butter

1/2 cup vanilla coconut milk

salt/pepper to taste

Directions

1. Cover potatoes in water-boil with lid on 10-15 minutes until tender

2. Mash potatoes, add nutmeg, butter, milk, and salt/pepper

Peas with Radishes

1 bag of frozen peas-thawed

3 radishes-diced

1 Tbs. Earth Balance butter

salt/pepper to taste

Directions

1. Melt butter in pan, add peas and cook on medium for 2 minutes

2. Add radishes and salt/pepper

3. Cook 2 minutes and serve

I was watching the Rachel Ray show the other day and I saw her make this yummy meal, so I thought I would try to make a vegetarian version of it. I substituted the beans for the ground turkey and vegetable broth for the chicken broth. I also used rye bread for the breadcrumbs. I like the idea of making your own bread crumbs this way because the store bought bread crumbs become stale quickly and everyone has a slice of bread at home. After I mixed up the loafs I was worried that it wouldn't turn out because they were so runny, but to my surprise they cooked up beautifully! I felt like I was eating a Thanksgiving meal. My favorite part was the gravy! It was my first attempt at gravy making and I was a little nervous because I always heard the horror stories of gravy gone bad. My Mom said that the first time she made gravy the dog wouldn't even eat it. ha! I thought the gravy had great flavor! I think the vegetable bouillon cubes I used had great flavor, so it's important to have good broth. The bouillon cubes already had sea salt added to them, so I would recommend going light on the salt. Next time I won't even add salt, but everyone's preference is different. I also added my own touch to the mashed potatoes by adding the vanilla coconut milk, which added a nice sweetness. The peas were also delicious! I had plenty of leftover peas, so I ate them cold as a snack the other night and they were very satisfying.