In defense of meatloaf - try fresher recipes
February 17, 2014
Do you have a recipe or family story to share?
If you would like to share your family's favorite recipes, or know someone with western Iowa ties who we should feature in an upcoming article, please send an email to Jane Lawson at firstname.lastname@example.org describing recipes and the stories behind them. Also, if possible, include the recipes and a digital photo of the cook or baker and family members. We can also make arrangements to have photos mailed. If you do not have access to the Internet, and you have suggestions for featured cooks or bakers, please send a letter with information to Ann Wilson, Carroll Daily Times Herald, P.O. Box 456, Carroll, Iowa 51401. Or call Ann Wilson at 712-792-3573.
For whatever reason, meatloaf gets a bad rap. Either you love it or you hate it. Bland and boring meatloaf can step aside. Now there are fresher and more interesting ways to serve meatloaf.
Here are a few newer takes on meatloaf. Try one or two kinds. Maybe you'll find one that tickles your taste buds.
Skinny Meatloaf Muffins with Barbecue Sauce
Skinny Kitchen has a healthy meatloaf that is full of flavor. These meatloaf muffins are so cute you'll want to eat two of them. Go ahead they have only 115 calories and 2 grams of fat and 4 Weight Watchers points in each one.
1 pkg (1.25 lbs) 99% fat-free ground turkey breast
1 slice whole wheat or multigrain bread or cup store bought bread crumbs
1 cup onions, finely diced
2 tablespoon Worcestershire sauce
cup plus 1/3 cup Sweet Baby Ray's barbecue sauce or your favorite sauce
fresh ground pepper, to taste
Preheat oven to 350 degrees. Coat a regular (12-cup) muffin pan with cooking spray. Set aside.
To make bread crumbs: Toast 1 slice whole wheat or multi-grain bread. Place in blender and pulse until made into crumbs.
In a large bowl, add ground turkey, bread crumbs, onions, egg, Worcestershire sauce, cup barbecue sauce, garlic, salt and pepper. Using your hands or a large spoon, thoroughly mix together until well blended.
Add meatloaf mixture to the top of each muffin cup, flattening out the tops. Top each meatloaf muffin with tablespoon barbecue sauce and spread evenly over top.
Bake for 40 minutes. Run a knife around each muffin to loosen it from pan. Remove to a serving plate.
Makes 9 meatloaf muffins (1-2 muffins per serving)
Tex Mex Meatloaf
Spice up a traditional meatloaf with some Tex Mex flavor. This meatloaf calls for broken tortilla chips instead of the usual bread crumbs.
1 lbs ground beef or ground turkey
1 (15 oz) can tomato sauce
1 cup broken tortilla chips
cup chopped onions
2 tablespoons chopped green peppers or 1 can (4 oz) diced green chiles
1 pkg taco seasoning mix or 1 tablespoon chili powder plus teaspoon salt
Preheat oven to 375 degrees. In a large bowl combine ground beef or turkey with 1/2 can of tomato sauce plus remaining ingredients. Set aside remaining tomato sauce. Shape meat mixture into a loaf and place in shallow baking dish. Bake for 1 hour. Drain off fat and juices. Pour remaining tomato sauce over meatloaf and bake 5 minutes. Let stand 10 minutes before slicing.
Sweet and Sour Meatloaf
Try meatloaf topped with a sweet and sour glaze. Make it as sweet or as sour as you like by adjusting the flavors in the topping.
1 lbs ground beef or 1 lbs ground turkey
1 cup dry breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped onion
1 (15 oz) can tomato sauce, divided
For the topping:
of the can of tomato sauce
2 tablespoons brown sugar
2 teaspoons mustard
2 tablespoons vinegar
- cup sugar
Preheat oven to 350 degrees. Mix together the first five ingredients. Add the onion and 1/4 of the can of tomato sauce. Place into a loaf pan. Bake for 50 minutes
Meanwhile, in a sauce pan combine all of the topping ingredients. Bring to a boil. Pour over meatloaf. Bake for 15 additional minutes.
Betty Crocker's meatloaf has flecks of herbs of plenty of flavor. Top off the meatloaf with your choice of barbecue sauce, chili sauce, or ketchup.
1 lbs lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
teaspoon ground mustard
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
cup ketchup, chili sauce or barbecue sauce
Preheat oven to 350 degrees. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8x4x2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160 degrees.
Cooking Light has found a way to infuse Asian flavor into American meatloaf made of ground turkey and pork. Instead of bread crumbs, finely crumbled plain rice crackers are added to the mixture. Other Asian-inspired flavors include hoisin sauce, water chestnuts, soy sauce, and fresh ginger.
1 (3 oz) pkg plain rice crackers
1 lb ground turkey breast
lb lean ground pork
1 cup chopped green onions
cup hoisin sauce, divided
cup chopped red bell pepper
cup drained chopped canned water chestnuts
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
3 garlic cloves, minced
2 large egg whites
Preheat oven to 350 degrees. Place crackers in a food processor; process until finely chopped. Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl.
Shape mixture into 6 (5 x 2 -inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons hoisin over top of each meat loaf. Bake at 350 degrees for 45 minutes or until a thermometer registers 165 degrees. Let stand 5 minutes.
Content © 2014 Daily Times Herald
Software © 1998-2014 1up! Software, All Rights Reserved