It’s Sunday, traditionally a day of rest, but I’ve had a busy morning already. I mixed up a double batch of bison meatloaf and cooked one for Sunday dinner and made the other into mini-loaves using my muffin pan. Each one makes a convenient 3 ounce serving that freezes well and makes a great grab and dash meal for work – just have to add a vegetable (my husband picked up a bag of mini-bell peppers in a rainbow of colors) and viola – lunch!
While the oatmeal for the meatloaf was soaking in hot milk, I started a batch of Greek yogurt. It is in the Donvier yogurt machine now and later tonight I’ll put it in the fridge to set up. Then tomorrow morning I can strain it while I blog and will have fresh yogurt to take to work. I’ve got frozen blueberries that I can throw in my bag and by the time I’m ready for the yogurt, they will have thawed nicely.
Also cooked up this week’s batch of protein power oatmeal, with some applesauce and organic cashew butter.
That gets me pretty ready for the week – only need to pack up my vitamins and lay out my exercise clothes. First I have to dig out the mess that is my bedroom after a week of being sick and a week of not being up to snuff. Boy am I messy! But I’ve got to stick close to my email, phone and computer, so between defects and checkpoint calls, I dig out and get organized. My wonderful husband is keeping up with the laundry, so I just have to put everything away. Which is kind of fun, since sometimes as I put things away I realize that they are either too big or now they fit when before they were too small. Still love that. Never gets old, even though it happens less often now.
So my recipe for the bison meatloaf is pretty easy:
- 2 lbs grounds bison meat
- 2 cups Bob’s Red Mill Hot Whole Grain Cereal
- 1 cup hot milk
- 1 large onion, chopped finely
- 1 large stalk celery, diced and chopped
- 4 small carrots, diced and chopped
- 2 eggs, stirred
- 3 tbsp chopped fresh parsley
- 1 tbsp grain mustard
- 1 tsp salt
- ½ tsp ground white pepper
- 2 tsp ground sage
- ¼ cup grated parmesan cheese
- 1 can tomato paste
- Pour the cereal in a large bowl and add the hot milk, allow it to soak while you prepare the vegetables.
- Mix in the vegetables, seasonings, cheese and the 2 eggs. Mix well. Add the meat and use your hands to mix it well with the vegetable and cereal mix.
- Take half and shape it into a long, thin loaf on parchment paper on a baking sheet.
- Fill a greased muffin pan with the mixture to make the mini-loaves.
- Brush on tomato paste before baking.
- Cook at 350 degrees for 30 minutes for the mini loaves and 45-60 minutes for the loaf, depending on thickness and how crispy you like it. I like a lot of crispy edges.
Makes 2 loaves or 1 loaf and 12 mini-meatloaves cooked in a muffin pan.
The only thing left on my list is to get in a walk today. Might have to be on the treadmill, so I can be available for work, but it is such a gorgeous day, I hope I can get out for at least an hour. Love this time of year – with the cool breeze, bright sun and blue, blue skies. Yesterday I noticed that the leaves are starting to turn – so it’s definitely Autumn in Atlanta. Fantastic!
I’m going to experiment and make some corn dodgers next. These are basically corn bread cooked in a cast iron form that creates long, crispy mini-loaves. I found a great one at a yard sale yesterday for $3 (First shopping I’ve done in a week and I kept it to the $5 I had in cash, despite the really cool screen tent/house they had for only $20. Progress!)
Have a great Sunday and a wonderful week.