Friday, April 9, 2010

Meatloaf is Good

As the week comes to a close, our little family has been feeling kinda crummy. Not sure if it's the ridiculously high pollen count or a remaining cold bug from chillier times. So we've decided to stay in for the night... and what better feel-good food is there than MEATLOAF? (Yes, chicken soup is good and is supposed to have all those immunity boosting effects...)
I was thinking that I must have posted my recipe for a great meatloaf... but no! I've only posted about one! (And I didn't even share a recipe!) That can't be!
I have more meatloaf variations (intentional and accidental) up my sleeve than you can shake a stick at. (What does that even mean? Must be the Claritin talking...)
Anyway, tonight I'll be making Classic Meatloaf from Cooking Light, March 2006. Before this recipe, I veered away from ketchup combos. But this one uses ketchup as a glaze. The outside gets all caramelized and gooey... and the inside's all moist and flavorful. I'm feeling better already!
Classic Meat Loaf

Event: Go Away Allergens!
Menu: Classic Meatloaf, Cauliflower Puree, Lemony Green Beas... Oh and some cheese from Antonelli's! Gotta go pick some up after the little one wakes up. 

Classic Meatloaf (modified slightly from CL's recipe, image courtesy of )
1 slice white bread (I use wheat)
2 tbsp milk
1/2 c ketchup, divided
1 1/2 lbs of ground meat (any combo of lean beef, turkey, veal, pork... tonight I'm doing 3/4 beef, 1/4 tukey)
1/2 c onion, chopped
1/3 c italian parsley, chopped
1 tbsp dijon
1 tsp dried basil 
3/4 tsp salt
1/4 tsp black pepper
2 large egg whites
cooking spray

PH oven to 350. Pulse bread in food processor to make crumbs. Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tbsp ketchup and remaining ingredients, except cooking spray. 
Shape meat mixture (Freeform meatloaf! Healthier than the loaf pan meatloaf!) onto a foil-covered broiling pan or baking pan. Spread remaining ketchup over top of meatloaf. Bake at 350 for 1 hour or until cooked through. (Temp should be 160) Let stand 10 mins. Cut loaf into slices and devour!
Serve with:
Cauliflower Puree- Steam one half a cauliflower, cut into florets. Drain. Place steamed florets in food processor with 1/4 cup half and half and 3 tbsp butter. Puree until smooth. Salt and pepper to taste.
Lemony Green Beans- (Very similar to Haricot Vert with Lemon Butter) Steam green beans until tender, but still bright green. (About 7 minutes.) Drain. Place back in pot or in serving bowl. Dot with 1 tbsp butter, sprinkle with lemon juice and kosher salt.

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