I’m sure I’m not the only one who is a caregiver for an aging parent while still working a full-time job or two. I figured out a long time ago that this can either make me crazy or make me more efficient. Since none of the mental institutions around me have an in-house masseuse or personal hot tub, I opted to become more efficient.
This has led me to Cook Once-Eat All Week. I set up my menu to cook once on the weekend and quickly prep the leftovers for the rest of the week.
Now, I know what you’re thinking: “Who wants to eat the same thing all week long?”
The answer is Nobody.
But that is the beauty of my scheme. I cook once and then use that dish as the basis for the rest of the week’s different meals.
Meatloaf
Unlike Randy in A Christmas Story, I really like meatloaf. This humble wad of meat is a staple in most households. But let’s face it unless you have a large family, it gets tiring by the second day.
Spoiler alert: it doesn’t have to.
Let’s start with the meatloaf. I’m sure everyone has their own favorite recipe. Far be it for me to step on Aunt Myrtle’s Secret Recipe that she brought from the Old Country. But here is what I do.
2 lb. Lean Ground Beef
2 lb. Lean Ground Pork or Ground Italian Sausage
2 or 3 eggs
3 - 4 Gloves of garlic crushed
2 large onions, minced
1 – 2 cups of breadcrumbs, crushed crackers, or crushed Italian croutons
Season to taste.
I mix all ingredients and shape the mixture into two loaves. Then I bake it at 400 degrees until a meat thermometer reaches 170 degrees in the center of each loaf and the outside is nicely browned.
This gives me two approximately two-and-a-half-pound loaves. One loaf gives me ten quarter-pound servings. This is enough for Mom and me to eat for five days. If you are cooking for more than two, multiply the recipe accordingly.
Because I make two loaves, I wrap one tightly in foil when it cools, place it in a sealable bag, and put it in the freezer. Due to the pork, I will have to use it within 2 – 3 months. But it has always come in handy.
Why?
Because sometime in the not-too-distant future, I will have a week when I am swamped. Then I will pull this from the freezer and have a week’s worth of meals. Go me!
Meal One: Classic Meatloaf
This is the day I make meatloaves. After putting them in the oven, I scrub two large baking potatoes, rub coconut oil in their skins, and put them in the oven. You already have the oven hot, so why not use the energy for multiple purposes? (If I feel like my future will be super busy, I bake four potatoes because they can last for more than a week in the fridge.)
While the meatloaf is still hot, I slice enough for the meal and serve it along with mashed potatoes and the veggie of my choice.
Hint: I also make double mashed potatoes. They will come in handy tomorrow.
Meal Two: Meatloaf Po Boys
First, I mix the leftover mashed potatoes with some cheddar cheese and form two patties. I fry the potato patties in a little butter on a non-stick frying pan while I am making the sandwiches.
I cut two thin slices of meatloaf while it is cool. I put the meat on bread or a ciabatta roll. I spread a generous spoonful of tapenade* over the meat. I top it with Provolone cheese and two slices of lean salami.
I serve the sandwich with hot potato patties and a salad.
Meal Three: Meatloaf Parmesan
Cut a slice of meatloaf for each person. Spray a baking pan with non-stick spray. Place the slices in the pan. Open a jar of spaghetti sauce of your choice and spread a generous spoonful on each slice. Top with shredded mozzarella and a little Parmesan cheese. Bake at 400 degrees until cheese is melted and slightly brown.
Put the rest of the spaghetti sauce in the fridge for Day Five.
If you have some frozen garlic knots, toss them in the oven and bake the meatloaf at whatever temperature the knots require.
If you don’t have garlic knots, serve with breadsticks or baked bread with garlic and butter.
Serve with any leftover veggies from day one or steamed asparagus. (Because it’s good for you.)
Meal Four: Beef Stroganoff Baked Potatoes
Take the potatoes baked the first day and pop them into the microwave for a minute. Let them sit while you deal with the meatloaf.
Open a jar of brown gravy and pour it into a small pan. Cut two slices of meatloaf. Crumble the meatloaf slices into the gravy and heat until warm. Remove from heat and add a dollop of fat-free sour cream. Stir.
Remove the potatoes from the microwave. Because they are no longer cold, you should be able to cut and fluff the potatoes. If this is difficult, heat them for another 30 seconds or so. Divide the Stroganoff mixture over the potatoes.
Serve with whatever veggies you have left over from earlier in the week. This is the time to use them up, so there is no waste.
A word about brown gravy: You can use packaged mix, canned or bottled brown gravy. I have even made it from scratch, and it isn’t hard. The bottled brown gravy tends to have less salt than the canned or mix packet. Because I cook for an older person, I try to watch the salt and stagger higher salt meals with low salt ones. Your needs may be different.
You do you.
Meal Five: Spaghetti with Meatloaf Balls
Pour the remaining spaghetti sauce into a pan and begin to heat. Cube the remaining meatloaf into bite-sized pieces. Add to the spaghetti sauce. Heat slowly until bubbling
While the sauce is heating, fill a two-quart saucepan with water and heat it to a boil. Add two portions of dry spaghetti noodles to the boiling water. Cook until tender.
Plate the noodles and pour the spaghetti sauce over the top. Serve with the rest of the salad from day two.
Meal Six: Order in
You have just fed your family for five days with no waste. You have been creative while stretching your meal dollars, so you deserve a chance to rest at the end of the work week!
Go you!
Next time: Rotisserie Chicken, Winner Winner, Chicken Dinner (All week!)
*Tapenade is a relish made with olives, peppers, and giardiniera. You can often find it at the deli counter or near pickles and olives. Otherwise, there are several easy recipes online. It’s a great spread for sandwiches, topping for salad, or stuffing for hors doeuvres.
Fun for larger families too! Great ideas!
...neither do I! I love meatloaf! And what an amazing array of dinners. Diving in!