We're already a whole month into the new year, how are you doing on your 2017 goals? I'm still committed to my current program, Insanity. While it's definitely intense and crazy, I'm finding I love it and keep coming back for more. In fact, I just finished my fourth week yesterday. Only five more to go!
In addition to working out six days a week, I'm focused on truly living out a healthy lifestyle when it comes to my nutrition. Of course, there are some splurges, like the dinner out last night with the hubby. But most days we're committed to eating healthy. Meal prepping is becoming a must to stay on track each week. If I can at least have our dinners mapped out for the week and my lunches ready to go in the fridge, then half the battle is already won.
Leftovers are generally what I like to bring to work throughout the week, but there are days where there either aren't any left, or I just feel like having something else. I try to pick one recipe to prepare each week just for lunches. It might be a new salad, or maybe a soup, and last week I finally tried a mini version of my mom's meatloaf. Minus her ketchup-brown sugar glaze. It's quite delicious, but I don't want the extra sugar in my diet at the moment.
A standard muffin tin works fantastic for cooking these and they're the perfect size for taking in the lunch and especially for kids. I paired two of these mini loaves with a generous serving of mixed greens and fresh berries and it was a healthy, filling lunch each day.
So, in addition to all of this, I've joined The Iowa Food and Family Project's blogger team for the Live Healthy Iowa ten week challenge again this year. Last year, I'll admit I didn't really work hard at any fitness goals during that challenge, but a lot has changed in my life since then. I'm excited to see what we can accomplish as a team. It's fun having a group of people with like minded goals to help hold you accountable. Of course, there's even a little competition each week to see who can achieve the most minutes when it comes to activity.
With that said, courtesy of The Iowa Food and Family Project I am giving away three certificates each valued at $10 towards any fresh pork or beef purchase! I'm keeping it super simple to enter, just leave a comment below telling me any health or fitness goal you've set for yourself this year. You have until Friday, February 17th to enter. At that time, I'll pick three winners at random.
1.5 pounds ground beef, thawed
2 garlic cloves, minced
6 saltines, crushed
2 tbsp. ketchup
1 tsp ground mustard
1 tsp black pepper
1 tsp thyme
pinch of salt
In a large bowl, combine all ingredients. Using a wooden spoon, or clean hands, mix all ingredients together very well.
Spoon meat mixture into a muffin pan using a large cookie or ice cream scoop. Bake in oven at 350 degrees for 30 minutes, or until meat is completely cooked through.
Remove from oven and transfer to a wire rack that has been placed over a baking sheet. This will allow any sort of grease from the meat to drip, so they are not sitting in it while they cool.
You may serve meatloaves right away, or once cooled place in containers of choice if using for food prep. Store in fridge until ready to enjoy, they will keep for up to four days.
Will also freeze well, just allow to cool completely and then place in a freezer friendly container. They will keep in the freezer for up to three months. You'll then just need to simply thaw and reheat when ready to serve.
Makes 12 mini loaves