Tuesday, March 6, 2012

Meatloaf for Chicks

When I think of meatloaf, I think of a chest-thumping, stick-to-your-ribs, manly meal.
I mean, it's basically ground meat formed into a loaf, baked and then cut into thick slices and slathered in sauce or gravy, right?   But, I also think of leftover meatloaf sandwiches with mustard...mmmm. I'm a sucker for formed meat sandwiches.

I made a lovely Roasted Garlic and Vegetable version not too long ago, but then again, who can eat all that meat? (Meatloaf mix is usually part veal, part pork and part beef.) So, I decided to take a softer approach, and my Meatloaf for Chicks recipe was born.

I took a package of ground turkey and a package of ground chicken breast and added to a mixture of 1 lightly beaten egg, 1 TBS of fresh chopped parsley, 1 cup of crushed Saltines, 1/2 cup of diced mozzarella, 1TBS garlic powder, 2 tsps of kosher salt, 3 turns of the pepper mill and 1 1/2 cups of a mixture of sautéed onion, garlic, carrot, broccoli rabe (or regular broccoli would be fine) and tomato that I ran through the food processor until finely chopped (see picture below).  I gently mixed this all together with my hands, but didn't squeeze or pack it together too tightly. That's the secret to good meatloaf and good meatballs -- don't make them too compact.
Then, I greased a loaf pan and gently transferred the meat mixture, loosely forming it into a loaf, before topping with a simmered sauce made of 2 parts ketchup, one part spicy BBQ sauce, one part four cheese tomato sauce, and a TBS of garlic powder.  I tented lightly with foil, then baked in the oven for 80 minutes at 375 degrees, removing the foil at the last 15 minutes so the sauce could get all gooey and lightly browned.

After letting the meatloaf rest for about 10 mins, I sliced into thick pieces,  topped with a bit more sauce and served with mashed potatoes, braised kale with bacon and leeks, and carrot soufflé.



And, there were just enough leftovers for sandwiches, too.

Mmmm. Girls rule.
xoxoxo

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