Monday, November 17, 2008

Diner Meat Loaf "Muffins" and Skillet Roasted Potatoes

meat loaf

Today was the first full snow. Blech. I hate snow. If it's a day off and I don't have to go anywhere, I like the snow, otherwise, I could totally do without it.

I'm not really even good at winter sports like skiing. Once, a former boyfriend took me on a ski trip with his friends to the West Virginia/Maryland state line. I've heard that these ski resorts in good skiing areas claim they have a bunny slope, but really they don't. And this one was no exception. I got off the lift and immediately it's a downward sloping righthand turn. If you don't make the turn, there's a trees and lots of them.

No one bothered to take the time to teach me to ski or offer to let me take lessons, instead, I had to figure it all out for myself. And did I mention I'm afraid of heights? The ski lift was traumatizing enough -- but on the second "bunny" slope, it was so steep I ended up screaming about a 1/4 of the way down the hill, until I nearly lost control and sat down. I then slid down the hill on my butt the rest of the way.

I will not ski again. And I hate snow.

Tonight's meal was a great for this kind of weather. Diner Meat Loaf "Muffins" with skillet roasted potatoes. I can't believe I've never written about these muffins. They're a fantastic way to make meat loaf on a weeknight as they cook in less than 30 minutes, and even though you end up using extra lean ground beef -- they're super moist and flavorful. Hands down my favorite way to make meat loaf and they even come with built in portion control.

On the side I made skillet roasted potatoes. They aren't the lightest recipe in the world, but they are crispier than traditional oven roasted potatoes.

Skillet Roasted Potatoes
1-1/2 pounds small red skinned potatoes
2 tbsp olive oil
salt and pepper

Cut the potatoes in half if they're small (if they're less than 2 inches diameter) or in quarters (if they're 2 to 3 inches), making 3/4 inch to 1 inch chunks. Rinse the potatoes in cold water, and spread on a kitchen towel and pat to dry.

Heat the oil in a 12-inch skillet over medium-high heat until oil shimmers, but isn't smoking. Add the potatoes cut side down and let cook 5-7 minutes until browned.

Turn potatoes skin side up if halved or turn to the other cut side if quartered and cook for another 5-6 minutes.

Stir potatoes and rearrange into a single layer; cover and reduce heat to medium low. Cook covered for another 6-9 minutes, or until a paring knife slices through the potato easily. Season potatoes to taste and serve. Makes 4 servings.

The potatoes are 4 points per serving and the meat loaf is 6 points per serving.


Anonymous said...

i made a similar meatloaf muffin recipe and loved 'em! super easy:)

Suzanne said...

I made these and they were a great hit with my husband! Thank you.