March
use-it-up meal plan
shop
once for
3 easy
meals
From the March 2015 issue
Use the shopping list to grab everything you need to make three delicious dinners. Start with the Meatloaf with maple tomato glaze & broccoli mash, and then use up key ingredients to make the Speedy meatloaf & lentil bolognaise and the Risotto & meatloaf stuffed capsicum from the March issue of taste.com.au magazine.
The featured recipes
1
Meatloaf with maple tomato glaze and broccoli mash
Make this delicious meatloaf for a big Sunday meal, then use up the leftovers during the week.
2
Speedy meatloaf & lentil bolognaise
This tasty pasta dish is made super smart and speedy when you use up leftover meatloaf.
3
Risotto & meatloaf stuffed capsicums
Make these fun stuffed capsicums for a satisfying dinner, using up leftovers to save money.
Here's what you'll need to make our three tasty dinners. Just log in to add the ingredients to your shopping list.
- 1 large brown onion, quartered
- 1 large carrot, coarsely chopped
- 3 garlic cloves, halved
- 1 zucchini, coarsely chopped
- 1 tbs Cobram Estate Rich & Robust Extra Virgin Olive Oil
- 80g pancetta, finely chopped
- 60ml (1⁄4 cup) milk
- 1 egg
- 2 tbs LSA
- 1kg beef mince
- 500g pork mince
- 25g (1⁄4 cup) quinoa flakes
- 80ml (1⁄3 cup) tomato sauce
- 1 tbs Worcestershire sauce (or tamari, for a gluten-free meatloaf)
- 1 tbs Sriracha Hot Chilli Sauce
- 1 tbs Dijon mustard
- 2 large truss tomatoes, finely chopped
- 2 tbs maple syrup
- 1 tbs apple cider vinegar
- Roast carrots, to serve
- 700g potato, peeled, coarsely chopped
- 1 head (about 300g) broccoli, florets and stems separated
- 50g butter, chopped
- 1 tbs milk, warmed
- 375g dried spaghetti pasta
- 1 tbs extra virgin olive oil
- 3⁄4 cup fresh basil leaves
- 410g can Ardmona Rich & Thick Basil & Garlic Tomatoes
- 400g can Italian cherry tomatoes
- 1 1⁄2 tsp balsamic vinegar
- 1⁄2 tsp caster sugar
- 400g can brown lentils, rinsed, drained
- 500g leftover meatloaf, crumbled
- Finely grated parmesan, to serve
- Small basil leaves, extra, to serve
- 4 large yellow capsicums
- 20g butter
- 1 tbs extra virgin olive oil
- 1 leek, finely chopped
- 150g Arborio rice
- 625ml (2 1⁄2 cups) salt-reduced chicken stock, warmed
- 300g leftover meatloaf, crumbled
- 1⁄2 cup leftover fresh basil leaves, chopped
- 40g (1⁄2 cup) leftover finely grated parmesan
- 1 tsp finely grated lemon rind
- Small basil leaves, extra, to serve
- Salad leaves, to serve
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