For those with a lifelong aversion to meatloaf following years of eating the leaden, school cafeteria kind, which may or may not have been a food product of this earth, feel free to stop reading now. The rest of you are welcome to continue on.
I love meatloaf — is the correct spelling as one word or two? — but I don’t love how unhealthy it can be. It’s a loaf of meat, after all. This garlic-herb meatloaf from Cooking Light will by no means rock your world, but it’s a solid, tasty recipe that’s easily thrown together on a weeknight and eaten without guilt.
For the meats I go with extra lean ground turkey and 96/4 extra lean ground beef. I also skew the proportions, using about 1 1/4 lbs turkey, 3/4 lbs beef. To combat the meatloaf becoming dry (a challenge with such lean meats), I add an extra egg and a tbsp of Worcestershire sauce for flavor and moisture.
Here’s the original recipe:
7 tbsp ketchup, divided
1 cup quick-cooking oats
1/2 cup chopped onion
2 tbsp dried parsley
1 tbsp dried basil
3/4 tsp salt
1/2 tsp black pepper
1 lb ground beef
1 lb ground turkey
2 large eggs
2 large egg whites
2 cloves minced garlic
Simple as can be: Combine 3 tbsp ketchup with the rest of the ingredients and mix well. (The fun part’s using your hands and getting right in there with the goop.)
Then shape the meat into a loaf on a broiler pan coated with cooking spray.
Spread the remaining the 4 tbsp ketchup over the top.
Bake at 375 for 1 hour 10 minutes and let stand for 10 minutes before cutting.
Serve with gravy and your favorite sides, in this case, a baked sweet potato and roasted Brussels sprouts (yup, made them again!).
Do you have a favorite meatloaf recipe? And what WAS that stuff they served in the school cafeteria?
5 Comments
As far as meat is concerned, I stick to just beef (yes, I know, not as healthy). I add onions, garlic, breadcrumbs, an egg and minced mushrooms (take button mushrooms, throw into food processor and zap until they’re mush). The mushrooms really keep it from drying out. And on top, instead of ketchup, I pour a can of sloppy joe sauce (Manwich). Not the most high-brow recipe in my arsenal, but it’s delicious. And so so good on meatloaf sandwiches the next day. Because, really, making meatloaf is all about the leftovers.
Those brussel sprouts must really be good. I’ll have to try them soon.
I’ve never been a fan of traditional meatloaf. I think part of it is just the word – a meat loaf – ugh. However, the one I love is Bobby Flay’s Roasted Vegetable Meatloaf with Balsamic Glaze. (He made this one on the meatloaf throwdown episode.) It’s a lot more work than a traditional meatloaf but so worth it. It is SO good – much lighter than the dense traditional kind, full of veggies, turkey-based, and the balsamic glaze is delicious.
http://www.foodnetwork.com/recipes/bobby-flay/roasted-vegetable-meatloaf-with-balsamic-glaze-recipe/index.html
Oops, I should have added that I made it out of 100% ground turkey while Bobby’s recipe calls for equal parts pork, veal and beef. Maybe the turkey is another reason I found it less dense?
That really does look fantastic. Never thought to use panko crumbs. If health weren’t a concern, I’d definitely go the veal, pork, beef route because it’s just so much more moist and flavorful than turkey.
Carrie, that’s a great idea about the minced mushrooms! I’m going to try that next time. And you’re right, meatloaf sandwiches are the best!
I have taken lately to making my meatloaf in the crockpot. I mix 93/7 turkey with chopped yellow pepper, mushrooms, onion, garlic & herbs. A bit of BBQ sauce. Sometimes parm cheese and/or milk in lieu of the egg & breadcrumbs, the parm adds great flavor. Put it in the crock pot in the morning (sometimes with baby creamer potatoes on the side) and it’s ready & waiting by the time I get home.