Been a busy week with Scout and work. She’s settling in nicely. The obligatory photo is at the end of this post. ;-)
I had someone request my recipe for Creamy Roasted Poblano Soup and you can find that here.
Meanwhile, I had a friend request meatloaf, so it gave me a chance to test a new recipe. JeffreyW linked to this recipe originally and I had been looking for an opportunity to give it a try. When I went to make it, I adapted it to what I had on hand and keep it gluten free for my friend. I have to say, I’ll probably continue to make it this way going forward.
- 1 tbsp butter
- 1 stalk celery, rough chopped
- 1 small carrot, rough chopped
- 1/2 onion, rough chopped
- 2 cloves garlic, rough chopped
- 1/2 cup crushed tomatoes
- 1 tbsp soy sauce
- 1-1/2 lb 80/20 ground beef
- 1/2 lb Italian sausage (pork or ground beef can be substituted)
- 1/2 cup rolled oats (not quick oats)
- 2 eggs
- 1/2 tsp salt and 1/2 tsp pepper
- 3/4 cup ketchup
- 1/4 cup packed light brown sugar
- 1/2 cup cider vinegar
- 1/2 teaspoon black pepper
In a skillet, melt butter and saute celery, carrots, onion and garlic until soft. Remove from heat and cool slightly. In a blender, add crushed tomatoes, soy sauce and chopped vegetables. Blend until smooth.
In a bowl, combine oats, beef, sausage, vegetable mixture, spices and eggs, and mix until well combined. You’re probably going to have to use your hands to get it done properly. I don’t have an issue with that, but if you do, kitchen latex-free disposable gloves are a lifesaver (I use them for chopping chiles and such).
You want this to be somewhat firm, but it’s not going to stand up on its own (that would lead to dry meatloaf)
Cover a baking sheet with foil and then top with a sheet of parchment paper. In a loaf pan, form the loaf, tap it on the counter to remove any air pockets. Refrigerate until oven preheats to 350 degrees F. Next put the parchment paper over the top, then place the baking sheet over the top and invert everything. Place in the oven and bake for 30 minutes.
Remove from the oven and gently remove the loaf pan. It helps to use a thin spatula. Put the meatloaf back in the oven and bake uncovered until the internal temperature reaches 140 degrees F. About 40 minutes.
While it’s baking, whisk together the glaze ingredients in a saucepan and bring to a low boil, stirring constantly until it has thickened.
Remove the meatloaf from the oven, turn heat up to 450 degrees F, baste the meatloaf with the glaze, return to the oven and bake for 3 minutes, glaze again, bake for an additional 3 minutes. Then a third time and remove from the oven when the glaze is bubbly and brown. Remove from the oven and let rest for 15 minutes so that you can cut it evenly.
The vegetable mixture really gives this meatloaf a silky texture and it is full of flavor.
I think serving it with mashed potatoes should be mandatory. YMMV.
What’s on your plate this weekend? Have anything fun cooking in your kitchen? Share your recipes, I can always use some new ones. General open thread – try to keep it light if you can.
Okay, here are the puppies. There are many more photos and update on everyone (including ducks) here.