In the Mood for Food…

With winters around and so many festivities lined up, eating a little more than usual is natural. Being a food enthusiast, we tend to get a little carried away at times. In particular, during long trips away from home, eating becomes a tad unorganized. But, of late we have been a little more conscious about what we eat.  I can’t say whether this change has got to do with my toddler around us or my will to lose the extra pounds I gained during my pregnancy. But whatever is the trigger, I am happy with this renewed inner strength. However, once in a while I do let my guards down and indulge.

Just the other night I made this simple barbecue lamb meatloaf with a lot of winter vegetables. The best thing about meatloaf is there is very little cooking involved. After the initial prep work, you can put the meatloaf in the oven with the vegetables and completely forget about it. The recipe I shared is a very simple recipe I followed, but I don’t add bread crumbs. And instead of mashed potatoes and gravy on the side, I prefer a lot of baked vegetables. This makes your dinner relatively healthy. I use barbecue sauce as it gives a nice sweet and smokey flavor to the meatloaf. Rosemary potatoes are a nice addition along with beans and broccoli. You can add any vegetable or even corn if you like.

It’s best to keep the portion size of your red meat small and increase the vegetables on your plate. That makes it a more balanced and wholesome meal. We had the leftovers the next day before heading off for a long drive for our weekend getaway. It kept our hunger pangs on the check without making us feel overfed. Hope you like the recipe and do share what you do or don’t to prepare yourself  for a long drive.


Barbecue Lamb meatloaf with vegetables

Course:  Main
Cuisine: American
Preparation Time: 30 minutes

Cooking Time: 50-55 minutes
INGREDIENTS
Lamb meatloaf
lamb mince 350 g
Onion 1 medium
Garlic 3
Barbecue sauce 2 ½ tbsp.
Carrot 1
Leek ½
Peas ½ cup
Olive oil 2 tbsp
Egg 1
Black pepper ¼ tsp
Salt 1 ½ tsp
Rosemary Potato
Potatoes 5-6
Rosemary 2 tbsp (chopped)
Salt ½ tsp
Pepper ½ tsp
Paprika ¼ tsp
Olive oil 1 ½ tbsp.
Garlic 2 cloves (minced)
METHOD
  1. Heat the oil in a pan and add the chopped garlic and onion When the onion turns soft add leek and carrots. Cook for a minute or two and then add in the peas.
  2. Preheat the oven to 180 degree Celsius for 10 mins. In the meantime place the lamb mince in a mixing bowl along with the cooked vegetables and add the remaining ingredients (barbecue sauce, egg, black pepper and salt)
  3. Mix well and place in a loaf tin lined with parchment paper. Bake for 50-55 mins then let it rest for 4-5 minutes before cutting out slices.
  4. For the rosemary potatoes: cut the potatoes into quarters or halves. Mix with the rest of the ingredient until coated evenly and place on a lined and greased baking tray. Spread them evenly and bake for 50-55 mins along with the meatloaf till golden brown.
  5. Enjoy with the meatloaf and a side of baked beans and broccoli for a wholesome meal.

Note: for broccoli and beans:put them in boiling water for a minute. Drain the water, place them on a baking tray season and drizzle some olive oil before putting in the oven.

 

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