Skip to main content

Three Things on a Plate- Umami Meatloaf and Sides

When I have a bit more time to cook, I love to make what we call "three things on a plate". This is a main dish, and two sides.

It's real home style comfort food and if you plan it accordingly, it isn't too much work to pull it together. The key is to simplify and keep it basic.



Here's the menu:

Mini Umami Meatloaf

Coconut Mashed Sweet Potatoes
Lime Butter Yellow Corn

Mini Umami Meatloaf

These are really easy and fun to make. Children love them, as they get their own mini meatloaf. The process to prepare is the same, except you cook it in a 12 cup muffin tin.

Ingredients 

1 lb of Lean Ground Beef

1 lb of Lean Ground Pork, if you don't eat pork, then you can substitute Ground Veal
1 tsp Umami Paste
1 packet of Instant Onion Soup Mix, or 1 packet French Onion Dip mix.
3/4 cup Unseasoned Bread Crumbs
3/4 cup of Water
1 Egg
Freshly Ground Black Pepper
Ketchup, Optional

Preheat you oven to 350F. Gently mix all ingredients together, except the water. Once all the other ingredients are mixed, add the water a bit at a time. It will seem very wet at first, but the bread crumbs will absorb it.


Grease your muffin tin with a non stick cooking spray and then put about 1/2 cup into each muffin cup. Even them off, but do not pack them down. Put into the oven with a baking sheet underneath in case they drip.


Bake for 30 minutes and if you want ketchup on top, put that on at 20 minutes and finish the timing. Remove from the oven and cover with aluminum foil and let them rest for at least 15 minutes. This gives you time to finish off your other dishes.


Coconut Mashed Sweet Potatoes


3-4 large Sweet Potatoes, peeled and cut into 1 inch pieces
1/2 stick Unsalted Butter
1/4 cup Heavy Cream
1/2 cup Sweetened Coconut
Salt and Black Pepper

Heat a large pot of salted water with the cut sweet potatoes. Cook until done and add all ingredients and mash together in the pot. Put the top on the pot and set aside to keep warm.


Lime Butter Yellow Corn


1 Packet of Frozen Yellow Corn
Juice of two Limes
4 Tbsp Butter
2 Tbsp finely minced fresh Chives
Salt and Pepper

Prepare the corn as indicated on the packet, drain and add back to the pot, then add all ingredients and stir until combined and put top on pot and set aside to keep warm.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…