Saturday, November 26, 2016

Slip Sliders Away

After Thanksgiving most years there are always a lot of leftovers.  But since it was just my husband and I this year, with a dear friend invited over at the last minute when we found he had no place to go, we went simple.  There was a small side of roasted meat, lots of veggie trimmings. but no turkey and we did brownies for dessert because you all know how I am on that whole pumpkin spice thing.

So there wasn't much in the way of leftovers  though we did have some of those yummy little King's brand Hawaiian Rolls, which weren't homemade like most of the bread around here -  but are addicting. If I have time I make them from scratch with a recipe from King Arthur flour, but this week was crazy busy and  I just bought mine.

Recipe is here:

(just cut and paste that in your browser - they are SO worth it).

So lunch was Oriental Meatloaf sliders.

First the sauce:

1 tablespoon molasses ● 1/2 cup soy sauce ● 3 tablespoons apple cider vinegar ● 1 teaspoon ground ginger ● 1 clove minced garlic ● 1/8 teaspoon fresh black pepper ● 2 teaspoons cornstarch ● 2 teaspoons water

Place everything but the water and cornstarch into a saucepan and bring to a boil. In a small bowl, whisk together cornstarch and water until combined. Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer. Allow the sauce to thicken for 2‐3 minutes, then set aside. I  usually double the amounts so I have extra to drizzle on the leftovers or chicken on another night.  But the amount listed make enough for the meatloaf to have a nice glaze.

1 pound ground sirloin (my veggie friends can use TVP)
1/3 sleeve reduced fat Keebler brand Club crackers, placed in a plastic bag and crushed
1/2 tsp. Braggs herb seasoning blend (or your favorite all-purpose seasoning)
1/4 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes
A heaping 1 Tablespoons of the sauce mixture above.
1/4 cup water

Mix meat and other ingredients in a large bowl.  Do not overwork the mixture.

Shape into a  loaf and place in a slow cooker. (spray bottom of pot with some non-stick spray) Spread just a thin coat of sauce on top of the meatloaf and put remaining sauce in fridge to add later in cooking. Cook on low 4-6 hours or high 2-3 (160Finternal temperature). Add remaining sauce the last 30 minutes.

If using oven -  350 F. checking internal temperature at 50 minutes.  Pour remaining sauce over meatloaf the last fifteen minutes of cooking, to warm through.

Serve on rolls.

1 comment:

Thanks for visiting. Having been fortunate enough not to have to diet as a young woman - hitting middle age to find my Metabolism moved to Aruba and didn't even send a postcard was a rude awakening. Thanks for sharing the fun and the pain of getting back in shape. Note: If you are a stranger and include a link in your comment - it will not be posted, to ensure no SPAM or viruses are shared. Any link I post is tested first.