Monday, November 8, 2010

I'm Craving Meatloaf

Arubula’s Favorite Bacon Wrapped Meatloaf

and Smashed Broccoli Mashed Potatoes

I make this "loaf" in a mini muffin pan, as my husband doesn't like meatloaf. For him I get a good crusty sub roll and put the "loaf" muffins as meatballs and cover with melted cheese (yes, he'll eat it that way). The muffin size is also really easy for freezing and having a serving size portion later and great size for kids. I also will add any shredded/chopped veggies that need to get out of my fridge into the meatloaf, this recipe will accept pretty much anything you throw in it. Also feel free to interchange the ground meats. This is a great recipe that makes a dinner tonight and makes plenty of leftovers for dinners in weeks to come

***Update! I added BaconMarmalade's spicy flavor into the meatloaf this last time I made it, OH MY GOSH was it the ingredient I never knew was missing!****

Bacon-Wrapped Meatloaf

1 large yellow onion
2 peeled carrots
2 cloves peeled garlic
2 cups chopped spinach (1 thawed and drained pkg of frozen)
2 tablespoons olive oil
3 slices whole wheat bread, cubed, crusts removed
1/2 cup milk (soy, hemp, or almond milk work great also)
1 pound ground sirloin
3/4 pound ground pork
2 eggs
2 tablespoons chopped parsley
2 tablespoons dijon mustard
1 1/2 teaspoons ground pepper
8- 10 slices bacon
2 teaspoons tomato paste
3/4 cup packed light brown sugar
1 1/2 teaspoons ground yellow mustard

Preheat oven to 375 degrees.

Shred 1 large yellow onion, 2 peeled and chopped carrots, 2 cloves peeled and garlic, and 2 cups chopped spinach in a food processor or grate by hand. (anything else you want to add in do so now i.e. sweet potatoes, broccoli, etc)

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat, and add the carrots, onion, garlic, and spinach and saute until the vegetables are softened, about 4 minutes. Transfer to a large bowl and set aside until slightly cool.

In a small bowl, soak 3 slices cubed whole wheat bread, crusts removed, in 1/2 cup milk for 5 minutes. Add the bread and milk mixture to the cooled vegetable mixture, add 1 pound ground sirloin, 3/4 pound ground pork, 2 lightly beaten eggs, 2 tablespoons chopped parsley, 2 tablespoons dijon mustard, 1 tablespoon salt, and 1 1/2 teaspoon ground pepper. Using your hands, gently combine, breaking up the bread chunks and distributing the seasonings evenly.

Put the mixture in a large ungreased baking dish or roasting pan (or mini muffin pan, if doing meatloaf-balls). Shape into a 5x12 inch loaf. In a small bowl, mix 2 teaspoons tomato paste, 3/4 packed light brown sugar, 1 1/2 tablespoons ground yellow mustard, and a few tablespoons of warm water. Brush the meatloaf all over with half the glaze.

Overlap bacon slices (cut bacon slices to 2 inch strips if doing mini muffins) across the top, covering the meat, and brush with the glaze.

Bake the meatloaf, brushing half way through cooking time with any remaining glaze, until the juices run clear when the loaf is pierced and the bacon is crisp, about 50 minutes (check mini muffins at 30 minutes, also put a baking sheet under pan to catch grease from mini muffin pan). A meat thermometer inserted in the middle should read 155 degrees. Let cool 10 minutes before slicing.

Cut into portion size pieces if you made a loaf and wrap tightly individually in plastic wrap once cooled (muffin size don't need to be individually wrapped) and put extra in freezer safe container and put in freezer.

To reheat put in microwave on high for 3-5 minutes until meatloaf is cooked through. Let rest 1 minute before serving.

Smashed Broccoli Mashed Potatoes

4 peeled and cut into 2 inch cubes Idaho potatoes
1 head broccoli, trimmed and cut into florets (also really great with cauliflower)
1 cup chicken stock
salt and pepper to taste

Place 4 peeled and cut in 2 inch cubes Idaho potatoes in a large pot and cover with cold water. Bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. Halfway trough add 1 head of broccoli, trimmed and cut into florets. Drain broccoli and potatoes and return to the hot pot to dry them out. Mash the broccoli and potatoes together adding chicken stock until achieving desired consistency. Season with salt and pepper.

Portion out, using an ice cream scoop is easiest and freeze extra as balls, once cooled, or freeze entire 4 servings as one bulk. Microwaving times will differ on how you freeze.

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