21 January 2010

cozy, yet healthy, meatloaf

Meatloaf might just be my favorite comfort food. It's warm, easy to make, easy to eat, and great for leftovers. Heck, I hosted a party once with a make-your-own sandwich bar, and the unexpected meatloaf was a big hit. (That was my dad's idea. Thanks Dad!)

I always serve meatloaf with mashed potatoes. It's just better that way. By the way, if you pick up ingredients to make this meatloaf, buy extra potatoes...the potato-and-egg recipe I have coming tomorrow is definitely one you'll want to try.

As usual, this recipe is a combination of two I have previously tried. One of those recipes comes from Martha Stewart, and the other from my dad. These two people, in fact, provide a lot of the inspiration for me when I cook...and in other areas of my life, as well. :)

Turkey and Vegetable Meatloaf
1-2 lbs ground turkey
    *I usually use one package of Honeysuckle White ground turkey, which is 20 ozs has just been downsized to 19.2 ozs.
    **If you want a dense, meaty meatloaf, use 2 lbs.
    ***Of course, you can make this with ground beef or your preferred meatloaf mixture, but it won't be as healthy. Just don't try to do half turkey/half beef. It doesn't work well.
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic, peeled
2 stalks celery, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
1 cup oats (quick or regular) If you need this to be gluten-free, be sure you use gluten-free oats. Not all are processed gluten-free.
1/4 cup milk
1 large egg
1 cup ketchup, divided
3 teaspoons good deli (like Plochman's) or Dijon mustard, divided
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons brown sugar
  • Place onion, garlic, celery, and carrots into a food processor. (Do this in two batches, if needed, placing half of each ingredient in each batch.)
  • Pulse until everything is finely chopped, almost like a chunky puree.
  • Place ground turkey in a large bowl.
  • Add vegetable mixture, oats and milk to the bowl.
  • Mix ingredients thoroughly with clean hands, until just combined. Do not overmix.
  • Add egg, 1/2 cup ketchup, 2 teaspoons mustard, salt and pepper; mix again, gently, until thoroughly combined.
  • Place meatloaf mixture into large loaf pan or 8x8 pan.
  • Wash hands, then combine remaining ketchup, mustard and brown sugar in a small bowl.
  • Spread brown sugar mixture over the top of the meatloaf.
  • Place in 375° oven for 60-90 minutes. (If using loaf pan, place foil or sheet pan underneath to catch drippings.)
  • Check temperature in center of meatloaf at 60 minutes, and every 10 minutes after that until it reaches 180°.
  • If the top gets too dark, cover with foil and continue baking until appropriate temperature is reached. (It should be dark reddish brown, but not black.)
Click here for printable recipe


Grandpa Bill said...

Marisa's brother was born on October 31; he was our little pumpkin until he became the house monster.

He thought that people just naturally dressed in costumes and paraded around the neighborhood in his honor--it was his birthday, after all.

When he was 8 or 9, he had a 'big kid' party on Halloween--dinner, cake, and all. Mom made a terrific cake and stored it in the cold oven. I made a carefully crafted meatloaf (see Risa's recipe) in the shape of a corpse, with olive eyes and corn teeth. These were boys, so it was anatomically correct.

Preheating the oven, we bustled around to ready the feast. Uh-oh. I snatched open the oven door to find that the heat had beautifully flowed the icing into a smooth, glossy coat. The meatloaf was a spectacular success, even with the scuffle over the 'parts,' and I got away with the heated cake. If she had pre-candled it, I would have been toast.

Meatloaf has a wonderful tradition for us; the veggie puree version looks to be yummy, too!

Marisa said...

Ha! Yes, I remember that. If I remember correctly, that wasn't the only cake that was preheated. I think I dragged a phone cord through one, as well.

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