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Thursday, March 17, 2011

Meatloaf Makeover

It is my understanding, although I don't really understand it at all, that people don't like meatloaf.  Most likely, this is because they have either been forced as a child to endure a greesy off-flavored chunk of meat OR a dry bland burnt-offering.  But to me, meatloaf is a yummy comfort food siddled up next to garlicky mashed potatos.  Unfortunately, it is also loaded with calories, approximately 740.  Here is a recipe I've found that chops that number down to 280 per serving without cutting out any of that yummy flavor and leaving room for a helping of those garlicky mashed potatos (recipe not included due to mounds of butter).Meatloaf
serves 6
  • 1 tsp vegetable oil
  • 1 onion, chopped fine
  • salt and pepper
  • 10 ounces cremini or white mushrooms, sliced thin
  • 3 garlic cloves, minced
  • 1 tsp minced fresh thyme
  • 1/4 cup tomato juice
  • 1 slice hearty white sandwich bread, torn into pieces
  • 1 1/2 lb 90% lean ground beef
  • 1 large egg
  • 1 Tbl soy sauce
  • 1 Tbl Dijon mustard
  • 2 Tbl finely chopped fresh parsley
Glaze
  • 1/3 cup ketchup
  • 3 Tbl cider vinegar
  • 1 tsp hot sauce
  • 2 Tbl light brown sugar
1.  Adjust oven rack to middle position and heat oven to 375 degrees.  Set a wire rack inside a rimmed baking sheet and top with an 8- by 6-inch rectangle of aluminum foil.  Using a skewer, poke holes in the foil about 1/2 inch apart to allow the fat to drain away.
2.  Heat oil in large nonstick skillet over medium heat until shimmering.  Cook onion and 1/4 tsp salt until softened, about 8 minutes.  Add mushrooms and cook until they release their liquid, about 5 minutes.  Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes.  Add garlic and thyme and cook until fragrant, about 30 seconds.  Stir in tomato juice and cook until thickened, about 1 minute.  Let mixture cool 5 minutes, then tranfer mixture to food processor, add bread, and process until smooth.  Add beef to food processor and pulse to combine.
3.  Whisk egg, soy sauce, mustard, parsley, 1/4 tsp salt, and 1/2 tsp pepper in large bowl.  Add beef mixture and mix with hands until evenly combined.  Using hands, shape mixture into loaf covering entirety of prepared foil.  Bake until meatloaf registers 160 degrees, about 1 hour.  Remove meatloaf from oven and heat broiler.
4.  Combine ketchup, vinegar, hot sauce, and sugar in small saucepan.  Simmer over medium heat until thick and syrupy, about 5 minutes.  Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes.  Let rest 10 minutes.  Serve.

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