Mini Meatloaves and Steak Frites with Herb Mustard

1- Mini Meatloaves

Mini Meatloaves

Time: 35 mins Servings: 4 Calories per serving: 214

Ingredients:

Lean ground pork- 8 ounces
Lean ground turkey- 8 ounces
Large egg whites-2
Old fashioned oats- 1/3 cup
Fresh oregano, finely chopped- 13
teaspoons
Medium red onion, grated-1
Spicy brown mustard-1 tbsp
Ketchup- 4 tbsp
Soy sauce or Worcestershire sauce- 1 tsp
Black pepper, freshly ground- to taste
Salt- to taste

Directions:

  1. Preheat the oven to 450 degree F and use aluminum foil or parchment paper to line the baking sheet. In a large bowl combine the turkey and pork gently by hand. In a small bowl combine one teaspoon of pepper, half a teaspoon salt, onions, egg whites, oregano, soy sauce, one tablespoon mustard, 2 tablespoons of ketchup and the oats. Add this to the large bowl containing the meat mixture and combine them by hand until they are just well combined.
  2. Make small football shaped loaves out of the combined mixture to form roughly 4 inches long and one and a half inches thick loaves. Place the loaves in the lined pan. In a small bowl, mix together the remaining half a tablespoon mustard and two tablespoon ketchup and apply that on the meatloaves. Bake them for approximately 20 minutes till they are fully cooked. Garnish with some oregano and serve.

2- Steak Frites with Herb Mustard

Steak Frites with Herb Mustard

Time: 40 mins Servings: 4 Calories per serving: 460

Ingredients:

Flank steak, with excess fat removed- 1
¼ pounds
Russet potatoes, large- 2 pounds
Egg whites- 2 large
Dijon mustard- 3 tbsp
Fresh chives, minced-2tbsp
Fresh tarragon, minced- 1 tbsp
Extra virgin olive oil- 1 tbsp
Paprika- 1 tsp
Cayenne pepper- a pinch
Olive oil cooking spray – as required
Black pepper, freshly ground- to taste
Salt to taste

Directions:

  1. Preheat the oven to 450 degree F. In a small bowl whisk olive oil and mustard well. Apply two tablespoons of this mustard mixture on the steak. Sprinkle black pepper on it and set aside. Into the remaining mixture, add two tablespoons of cold water, tarragon and chives and whisk them well.
  2. Cut the potatoes into quarter inch thick sticks and pat them dry. In a large bowl whisk together a quarter teaspoon of salt, cayenne pepper, paprika and the egg whites. Add the tomatoes to this mixture and toss. Apply the cooking spray on the rimmed baking sheet. After letting the excess of the egg mixture drip off it, spread the potatoes on the tray and spray the cooking spray on top. Bake them for around 25 minutes till they turn golden brown.