Mini Meatloaves and Orzo and Broccoli Salad

I went to the butcher today and decided that I was really in the mood for meatloaf. I asked if they had meatloaf mix, but no luck, so I got some ground chuck and made due with what I had. It was pretty good, and the orzo salad was a nice, light complement to the warm, conforting meat. Mmmm.

While I was making the meal, I figured out some possible improvements, that I mostly forgot to execute. If you're not as forgetful as I am, you can add some chopped bacon if you can't get your hands on meatloaf mix, or make it "meatloaf surprise", by putting cheese in the middle of each miniloaf. Also, if you're worried about cooking the meat in a loaf pan, since it traps the fat, shape the loaves in the pan and then turn them out onto a foiled rack and put them in the toaster oven. Make sure you put sides on the foil wrapping so that fat doesn't drip to the bottom of the toaster, that's really gross to clean. A miniature roasting pan or any pan with sides will also be fine here.

I haven't included a full picture array of the preparation, it's pretty self explanatory, but I did take a picture of the result. Doesn't it look like just like mom used to make?

Not my mom, she never touched orzo, or anything like a miniature loaf pan, but I'm sure someone's mom does both of those things.

So, this recipe is a little faster than your typical meatloaf (which takes almost an hour in the oven). I think you can get it done in 30-40 minutes. Delicious and fast, can you ask for more?

Miniature Meatloaves (serves 2)

3/4 - 1 lb. ground chuck or meatloaf mix

1/4 cup (about) breadcrumbs (seasoned)

1 egg

1 tsp salt

3/4 tsp pepper

1/2 tsp red pepper flakes

3-5 sprigs of fresh thyme leaves (about 2 tsp)

1. Combine ground meat, breadcrumbs and egg in a bowl. Combine, using clean hands, trying not to compress the meat too much.

2. Add in salt, pepper, red pepper flakes and fresh thyme, mix in gently.

3. Grease two mini loaf pans and put in the meat mixture. Place in a 350 degree, preheated toaster oven for 30 minutes.

4. Remove from oven and let cool. If you would like to drain off more fat, turn out of pans immediately and place on paper towels. Pat down the tops of the loaves before serving.

Orzo Salad with Broccoli (serves 2)

1/4 box orzo (about 1/4 - 1/2 cup)

1 head broccoli, florets only, cut off and cut into smallish pieces

1 tbsp red wine vinegar

cheese

salt and pepper to taste

1. Blanch the broccoli in salted, boiling water for about 3-5 minutes. Fish out of water and put into bowl. Run cold water in the bowl and drain.

2. In the broccoli water, cook the orzo for about 9 minutes, or until your preferred level of doneness.

3. Drain orzo and combine with broccoli in bowl, mix in red wine vinegar and salt and pepper.

4. Shred cheese on top and place in the microwave for 15-20 seconds. Stir in cheese and serve warm.