r/PovertyMeals

I know this is early, but I was just defrosting pumpkin for my geriatric cat’s food and thought I would post it here.

Every fall I roast my Halloween pumpkins. That shit is delicious. I’ve roasted all kinds of pumpkins so it doesn’t really matter what you get. And after Halloween, you can pick them up as cheap as dirt.

I cut the top off, cut them in pieces (and save the seeds obviously) then put them skin side down in one of those big catering roasting pans that I got at the thrift store. Pour in a little bit of water and then roast until it’s cooked all the way through.

For my cat I purée it and then freeze it in chunks that I add to her food every day. But it is super delicious as-is or puréed in soups. It’s a great substitute in recipes that call for butternut squash.

Edit: I don’t carve my pumpkins for Halloween. I wouldn’t do this with pumpkins that have been carved.

(i hope this formatting works - reddit isn’t cooperating right now)

Ground beef is often the most affordable option, but living on bolognese and burgers isn’t ideal…

…Have you considered MEAT LOAF?

Meat loaf is a CONCEPT - once you’re comfortable with the logic of it, you can essentially turn any type of ground meat into a huge meal, using what you already have on hand.

It also freezes very well, both as raw mix and fully cooked - so it’s worth making more than you need, as it’s very easy to stretch the recipe with add-ins.

You’ll need: an oven or toaster oven, knife, cutting board, big bowl, and a “loaf pan” or baking pan/sheet (8x8 is best)

(you can also just use tin foil on a toaster rack if you don’t have a pan - cook 2 small loaves instead of one big one)

Optional: meat thermometer, measuring cups & spoons… but you can absolutely make this without measuring ANYTHING.

The classic ratio is: 1lb meat, 1 egg, 1 onion, 1/2 cup crumbs, 1/2 cup ketchup, salt & pepper to taste…. cooked at 350 for about an hour (or until 160-165ºF internal temperature.)

The egg binds it together, and the crumbs absorb the moisture. If you increase the meat, or add a lot of vegetables/wet stuff, increase the egg & crumbs. If you don’t have eggs, there are other options - or you can just skip it and have a somewhat crumbly loaf.

(The glaze also serves a purpose: keeping the top from burning/drying out.)

Here is a recipe info-dump for your convenience - hope it helps someone!

(if people like this, i can do more on things like soup and casseroles)

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INGREDIENTS (and options/substitutions)

MEAT:

⁃	CLASSIC: 1 to 1-1/2lbs Ground Beef (and/or Pork/Chicken/Turkey/Sausage)

⁃	substitute: stretch with canned chicken or lentils (see below) if you’re low on meat.

⁃	optional: 2-4 strips of bacon, cut in half (for topping)

DRY:

⁃	CLASSIC: 1/2 cup breadcrumbs or quick oats (1 cup if using more than 1lb of meat)

⁃	substitute: 1/2 cup of flour (some people prefer this)
⁃	substitute 1/2 to 1 cup gently crushed potato chips (any flavor)
⁃	substitute: 1 cup cooked rice or 1/2 cup minute/quick rice (uncooked) 
⁃	substitute: 1/2 cup crushed crackers (Ritz, Oyster, or Saltines work well)
⁃	substitute: 1 cup plain breakfast cereal (Rice Krispies, crushed Corn Flakes/Chex, etc)
⁃	substitute: box mixes like cornbread, biscuits, stuffing, shake-n-bake

⁃	optional: 1 to 1-1/2 cups dry or canned lentils (see variation below)
⁃	optional: 1/3 cup barley, 1/2 cup milk, & 2 slices bread (see variation below)

WET:

⁃	CLASSIC: 1 egg (use 2 eggs if using more than 1lb of meat or lots of add-ins)

⁃	substitute: 1 egg = 1/4 cup (4 tbsp) mayonnaise 
⁃	substitute: 1 egg = 1 tbsp of ground flax/chia seeds, 3 tbsp of warm water, 5-7 minutes to thicken
⁃	substitute: skip the egg and use extra quick oats (full cup instead of 1/2)

⁃	CLASSIC: 1/2 cup diced onion

⁃	substitute: onion powder
⁃	substitute: dry onion soup mix

⁃	CLASSIC: 1/2 cup ketchup

⁃	substitute: canned diced tomatoes (drained) or 3oz tomato paste 
⁃	substitute: 1/2 cup milk for no tomato
⁃	substitute: 1 can cream-of-something soup (mushroom or celery are great)

⁃	optional: 1-2 cloves of garlic 
⁃	optional 1/4 to 1/2 cup minced bell pepper, green onions, celery, parsley, carrots, mushrooms, etc

SEASONING: (adjust to taste)

⁃	1 tsp garlic powder 
⁃	1 tsp salt (careful with salt if using add-ins that also contain it)
⁃	1 tbsp black pepper
⁃	optional: 1 tsp oregano / Italian mix
⁃	optional: 2 tbsp Worcestershire sauce

GLAZE INGREDIENTS:

⁃	1/2 cup ketchup/BBQ sauce (or 3oz tomato paste)
⁃	2 tbsp brown sugar 
⁃	2-3 tbsp mustard (any type)
⁃	optional: 1 tbsp Worcestershire sauce

——-

MAKE IT: (see variations below)

1.	Preheat Oven to 350ºF.
2.	Dice onion & any other vegetables.
3.	Beat egg(s), combine with vegetables, and all wet ingredients (except the meat), then add all seasonings & dry ingredients and stir well.
4.	Gently combine with ground meat - don’t over-mix!
5.	Troubleshooting: microwave a pinch of your mix and taste to see if the seasoning is good, (and if your mix is too sloppy to form a loaf, add more crumbs)
6.	Form into loaf in a “loaf pan” or any baking pan/sheet (8x8 is best).
7.	Mix glaze and spread on top.
8.	Optional: put strips of bacon on top.
9.	Bake for about 1 hour or until the internal temperature reaches 160-165ºF.
10.	Rest for 15 minutes, then slice and serve.

——-

VARIATIONS:

Lentil:

1.	If using dry lentils, rinse them and bring to a boil in 2 cups water. Reduce heat & cover. Simmer for 35–40 minutes until tender. Strain and let cool.

2.	Mash lentils in a large bowl. (if using canned lentils, drain first).

3.	Mix mash with beaten egg.

4.	Proceed with recipe as above, skipping crumbs if desired. 

Barley:

1.	Soak 1/3 cup barley in water for 2 hours 

2.	Dice 2 slices sandwich bread

3.	Drain the soaked barley and boil at high heat until tender and fully cooked, (about 45 minutes). Drain and cool

4.	Beat an egg into 1/2 cup milk in a small bowl, add the bread and let soak (about five minutes), before mashing into a paste. 

5.	Mix the bread paste and barley with your ground meat, diced onion, and add-ins/seasoning to taste. 

6.	Glaze & Bake as above 

FLAVOR VARIATIONS: (modify any of these to fit your budget/pantry/preferences - they are simply suggestions)

“Tex-Mex”

1.	1lb ground beef, 1 can refried beans or lentils, 1 egg, 1 onion, 1 can diced tomatoes, 1 small can jalapeños, 1 small can corn, 1 cup cornbread mix or cooked/instant rice, 1 can cheddar soup (or 1/2 cup milk & shredded cheese), 1 packet “taco seasoning”

2.	Glaze with seasoned tomato paste (use the taco packet) or BBQ sauce

3.	Just before baking is done, cover in jalapeños and shredded cheese to melt 

4.	Serve with sour cream, cilantro, and lime  (goes great with lettuce, chips & salsa, pico, guacamole, and tortillas/quesadillas)

“Curry Loaf”

1.	1lb ground meat and 1 cup lentils

2.	Egg, 1/2 cup chopped onion, 1 cup mashed potatoes, 1/4 cup carrots, 1/4 cup green peas, 1 clove garlic, 3 tbsp ginger paste, green chili to taste   

3.	1 jar of your favorite curry sauce (reserve some for the glaze)

4.	(goes great with rice, naan, raita, mixed pickle, and chutneys)

“Thanksgiving Loaf”

1.	1 to 1-1/2 lbs ground chicken/turkey or mix with canned chicken

2.	Egg, 1/2 cup onion, 1/4 cup celery, 1/4 cup carrots, 1 can cream-of-something soup (or 1/2 cup milk & gravy/dry onion soup mix)

3.	optional: chopped dried cranberries (pre-soak in hot water 30 minutes to soften)

4.	Use crackers/stuffing/cornbread mix in place of breadcrumbs

5.	Season with garlic powder, paprika, turmeric, and “poultry seasoning” (rosemary, thyme, marjoram, parsley, sage)

6.	Glaze: Cranberry Sauce or Brown Sugar/Mustard/Mayonnaise

7.	(Goes great with cornbread and veggie sides like green beans, sweet potato, broccoli, mashed potatoes, and brussels sprouts)

“Dumpling Loaf”

1.	1 to 1-1/2lbs Ground Pork/Chicken

2.	Egg, 1/2 cup rice (cooked or instant), 1/2 cup chicken/miso stock, 1 cup green onion, 1/4 cup minced celery, 1-2 cloves garlic, 1/4 cup minced ginger or ginger paste, soy sauce to taste

3.	Optional: Dash of sesame oil & rice wine vinegar 

4.	Optional: Carrots, Bamboo, Water Chestnuts, Red Chili

5.	Glaze: Soy Sauce/Honey/Ginger/Garlic (and sesame oil / rice wine vinegar if you have it)

6.	Note: this one is a bit delicate, watch that it doesn’t burn!

7.	(goes great with rice, canned pineapple, steamed veggies, seaweed, kimchi, fried egg, or broth)

“Kofta Loaf”

1.	1lb ground LAMB, or mix of ground beef and lamb

2.	1 cup onion, 2 cloves garlic, 1/2 cup fresh parsley, 1/2 cup fresh mint - all minced together or run through a food processor.

3.	1 egg, 1/2 cup bread crumbs, and 1/2 cup chicken stock 

4.	Season: sumac, allspice, cinnamon, cardamom, cumin, paprika, salt, and pepper

5.	(goes great with hummus, tzatziki, fattoush salad, rice, or pita bread)

“Piccata”

1.	1 to 1-1/2 lbs ground Pork/Chicken/Turkey

2.	Egg, 1 cup bread crumbs, an entire bunch of parsley (save some for garnish), most of a small jar of capers (save some for garnish), 2 tsp onion powder, 1 tbsp white pepper 

3.	Mix a can of cream-of-chicken soup with 1/4 cup white wine and 1/4 cup lemon juice, reserve about a quarter of it to use as glaze, the rest goes in the loaf mix. 

4.	After cooking, top with more capers, fresh parsley, and lemon slices before serving

5.	(goes great with the Olive Garden Trifecta: pasta, salad, and breadsticks)

“Russian Loaf”

1.	1 to 1-1/2 lbs mixed Pork & Beef

2.	Egg, 1 cup minced onions, 1/3 cup bread/cracker crumbs, 1 can cream of chicken soup (or 1/2 cup milk and a bouillon cube), 3 tbsp dried dill, 1 tsp garlic powder, salt & pepper to taste, 

3.	Glaze with mayonnaise, & minced onion

4.	Optional: serve with sour cream & fresh dill

5.	(Goes great with brown bread, potato pancakes, chicken broth and pickled stuff/mayo salads)

“The Apple One”

1.	1lb ground pork, 4 strips of bacon cut in half

2.	Egg, 1 cup saltine cracker crumbs, 1/2 cup minced onion, 1/4 cup minced celery, 2 firm green apples cut into 1cm cubes 

3.	Wet Mix: (reserve some for glaze) 1 can cream-of-chicken soup, 2 tbsp brown sugar, 3 tbsp ginger paste, 3 tbsp dijon mustard, 2 tbsp apple cider vinegar, 1 tsp cinnamon, 1 tsp rosemary, 1 tsp garlic powder 

4.	Optional: add cooked bacon bits or chopped crystallized ginger to the mixture 

5.	Glaze and then cover top of loaf with bacon, generously dust bacon with brown sugar 

6.	(goes great with bread and veggie sides like sweet potato, broccoli, cauliflower, green beans, etc)

“Chili Loaf”

1.	1 to 1-1/2 lbs ground meat (any)

2.	Egg, 1/2 cup cracker crumbs, 1/2 cup crushed potato chips

3.	1 cup diced onion, 1/4 cup diced bell pepper, 1 can diced tomatoes (drained), 1/4 cup tomato paste, 1 can kidney beans (drained), 2 cloves garlic, jalapeños to taste

4.	optional: 1 can “cheddar soup”

5.	Season to taste with chili powder, cumin, cayenne, mustard powder, beef bouillon, cocoa/coffee powder, soy sauce, and/or worcestershire 

6.	Glaze top with BBQ sauce or tomato paste, and add cheese to melt just before baking is done

7.	(goes great with potato salad, cole slaw, and bread/cornbread)

———-

I’m wondering what are the most versatile seasonings? I have salt, pepper, & garlic powder. What would be a cheap seasoning to add to my pantry that could go with the most variety of dishes? We’re on a budget & I’m trying to learn how to cheaply make good food. Thanks so much for any advice!