I can’t even begin to count how many times I have stood in front of the open fridge, staring at the meat drawer, thinking “What am I going to make for dinner?”. It’s not like the contents of the drawer will magically change, I could just close the fridge and figure it out, but I think “If I stare hard enough, dinner will magically just appear, right?”.
This is even more magnified when I’m staring at ground beef. Even after 3+ years of paleo, I still think of ground beef primarily for spaghetti or cheesy casseroles. Which is kind of crazy, since I’ve used it for so much more than that in the last 3 years and can’t even remember the last time I made spaghetti.
The other night, I just caved and said “Fine! Meatloaf it is!”. We’re not really big fans of a huge loaf of meat, so I don’t make it often. But I was tired of thinking. I grew up with ketchup smothered meatloaf and I really like it, so I decided to go that route. And since the clock was speeding towards 6 o-clock and I knew the dreaded “mooooommmmm, when are we eating?” was coming, I decided on muffins instead of an entire loaf.
I quickly made some Paleo Balsamic Ketchup, threw some ingredients in a bowl (cassava flour is necessary to keep this grain-free), and 20 minutes later, dinner was on the table. I’m pretty sure that by making meat-muffins instead of a whole loaf had 2 effects:
- It didn’t dry out, since the muffin cups kept most of the juices in the meat and not drained in the bottom of a large loaf pan.
- The kids really liked them and wanted more (tiny food tastes better, it’s a scientific fact).
Also, if you pipe mashed potatoes from an open-star frosting tip, even the potato-haters (ie: my 5-year-old) will gobble them up. Just so you know.