Midweek Menu Meal Plan: 1.21.26

Glazed Meatloaf: I like to use fresh, high-quality ground beef for my meatloaf, but you can use ground turkey, lamb, or pork if you prefer. This glaze will be delicious on any meat you choose, so it’s more about your preference.

Air Fryer Baby Potatoes: You want space between the potatoes in the air fryer so that they’ll have a crispy skin on the outside. This means working in batches as needed or dicing the potatoes into smaller pieces.

Buttermilk Cheddar Biscuits: I love experimenting with different types of cheese, such as gouda, mozzarella, pepper jack, or even a blend of cheeses. Add in a little garlic powder, onion powder, or fresh parsley for a red lobster cheddar bay biscuit vibe.

Stuffed Celery: Prep the filling and celery and keep in the fridge to have at the ready when you need a little snack!

Make-Ahead Pancake Casserole: You can prepare this casserole and store it in the fridge for up to 36 hours before baking it. You can also bake it ahead of time and freeze it! Just thaw in the fridge overnight, and reheat it in the oven when you’re ready to serve.

Mediterranean Pasta Salad: Swap spinach for arugula or romaine, add leftover roasted chicken, shrimp, or pan roasted chickpeas, add bell peppers, zucchini, or artichokes for more crunch and color, and goat cheese or fresh mozzarella pearls are delicious instead of feta!

Banana Pudding Trifle: You can use banana pudding for more banana flavor, and substitute graham crackers for the nilla wafers. It’s also divine with some chopped nuts—try adding peanuts, walnuts, pecans, or almonds!