A peek into someone's recipe book
is such a fun thing
A few weeks ago .. I found myself looking over my Mom's shoulder as she flipped through hers
“Wait .. go back a few pages .. THAT looks good”
“Oh yeah .. the meatloaf I've wanted to try ..” A knowing smile .. “should I photocopy it for you as well?”
“That'd be great”
It wasn't long before I found myself in the kitchen .. a beautiful fall afternoon .. trying my hand at this version of a comfort food classic
So many things to love about this recipe ..
The addition of veggies .. soaking its bread crumbs in the liquid of reconstituted dried mushrooms .. cubed mozzarella blended throughout .. shredded cheese combined with bread crumbs and herbs to create a crunchy topping
Far more exciting than the traditional hunk of beef
Smaller .. mini sizes .. work well for us
They're much more manageable .. as left-overs in sandwiches for lunch .. or as make-ahead & freeze ideas .. take one or two out when the day has been long & dinner seems just out of reach
If you're and end-piece eater .. you'll love them .. crunchy outside texture .. all the way around
Your hands are the best tool for combing it all together .. be careful not to over mix .. kind of like pancakes .. if you over do it .. the result can be quite dense.
ps: A tip from Barefoot Contessa about making turkey meatloaf .. Especially useful since the meat used here is lean.
She says to put a pan of hot water on a rack underneath your meatloaf while it bakes .. but doesn't go into a lot of specifics .. type of pan .. or how much water .. etc. I've always had success using a rectangular pan filled halfway (ish) with water.
~ Adapted from Williams and Sonoma
- 4 tablespoons extra-virgin olive oil
- 2 carrots, cut into ¼-inch dice
- 2 celery stalks, cut into ¼-inch dice
- 1 ounce dried wild mushrooms, soaked in 1 cup hot water, chopped, reserving the soaking liquid (** I used porcini)
- 3 garlic cloves, minced
- 3 cups fresh bread crumbs (** I used homemade whole wheat bread crumbs)
- 2 tablespoons plus ¼ cup minced fresh flat-leaf parsley
- 6 ounces mozzarella cheese, cut into ½-inch cubes
- 4 oz mozzarella (or parmesan) cheese, shredded
- Salt and freshly ground pepper, to taste
- 1 pound ground beef (90% lean)
- 1 pound ground turkey
- 2 eggs + 2 egg whites, lightly beaten
- 2 Tbsp Worcestershire sauce
- 2-3 Tbsp tomato sauce
- ½ teaspoon minced fresh thyme
- Preheat to 350°F.
- Prepare the Veggies
- In a sauté pan, over medium-high heat, warm 2 tablespoons of the olive oil. Add the carrots, celery and onion .. sauté until they are tender and starting to caramelize (8 to 10 minutes). Add the mushrooms and garlic .. sauté a minute more. Remove them from the heat & let them cool for 10 minutes.
- Prepare the bread crumbs that are added to the meat
- In a bowl, combine 1½ cups of the bread crumbs and ⅓ cup of the mushroom soaking liquid and soak for 5 minutes.
- Prepare the bread crumbs that cover the sides & top
- In another bowl, combine the remaining 1½ cup bread crumbs, the 2 tablespoons parsley, and the remaining 2 tablespoon olive oil, shredded cheese, salt and pepper.
- In a large bowl, using your hands, gently mix together the ground beef, ground turkey, soaked bread crumbs, vegetable mixture, eggs, the ¼ cup parsley, thyme, cubed cheese, salt and pepper.
- Prepare the muffin tins (if using)
- Spray a bit of olive oil or cooking spray into each of the muffin tins .. add some of the breadcrumb topping into each.
- (If a more traditional meatloaf is for you .. the original recipe calls for cooking it in a roasting pan .. covering the sides & top with the cheese-bread crumb mixture)
- Transfer the mixture to individual muffin loaves .. covering the tops first with a Tbsp or two of bbq sauce before the cheese-bread crumb mixture.
- Bake until an instant-read thermometer inserted into the center of the meat loaf registers 165°F, about 1 hour and 10 minutes.
- Let the meat loaf rest for 5 minutes before slicing.
% Protein: 26
% Carbs: 21
% Fat: 38