Two Comfort Recipes with a 50-50 Mix of Meat and Veggies

I grew up in the 50’s with a mom who knew her meatloaf. We loved it so much she would pack our school lunches with meatloaf sandwiches. Our lunch mates would go bug-eyed!

I like this version as it has plenty of veggies and a choice of ground meats along with spice. There is also a couple of techniques thrown in that help maintain a moist texture. Say hello to “panade” and baking soda. A panade is a paste of bread and milk that coats the individual bits of meat to keep them from combining into a toughened texture. Baking soda alkalizes the mixture which induces meat to brown more quickly thereby preventing overcooking and keeping the loaf moist.

SOUTHWESTERN MEATLOAF: Makes 2 Loaves

INGREDIENTS:

• ground meat – 2 LBS, any combo of turkey, beef, pork
• eggs – 2
• panade
  • 1/2 cup bread, shredded
  • 1/4 cup milk
  • baking soda – 1/2 tsp
• olives – 1/2 cup, sliced
• jalapeño – 1/2 cup, 1 large, chopped [seeded optional]
• corn – 1 cup, kernels
• onion powder – 2 tsp
• garlic powder – 1 tsp
• salt – 1 tsp
• pepper – 1/2 tsp
• chili powder – 2 TBS
• Worcestershire – 1 TBS
• BBQ sauce – 1/2 cup [I use Trader Joe’s]

Note: I mixed the BBQ sauce into this batch, but you can instead spoon it on top before baking; Middle Right Photo

INSTRUCTIONS: The best tool for success here is an accurate thermometer

1. In a small bowl combine the bread, milk, and baking soda and mash with a fork to create a wet paste
2. In a large bowl combine all the ingredients except the BBQ sauce
3. Lightly mix with fingertips just until combined
4. Preheat the oven to 350º
5. On a baking sheet sprayed with oil [or on foil], mound the mixture into two shaped loaves
6. Spoon on the BBQ sauce to form a stripe
7. Bake until internal temperature is 170º, about 30-40 minutes [I use an instant read thermometer for best results]
8. Allow to cool for 15-20 minutes before slicing

If you cool the loaves right down, you can slice the remaining loaves into planned over slices and freeze. They’re perfect for a mid-week reheat meal!

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MEATLOAF WITH MUSHROOMS

I fashioned this recipe to include mushrooms and add the sauce to the mix instead of pouring over the top before baking. For added depth I sautéed the veggies. I used one 5 x 9 loaf pan which will change the baking time to 60-70 minutes

INGREDIENTS:

•  ground turkey – 1 LB
• ground beef – 1 LB [I use grass fed]
• PANADE
  • bread – 1/2 cup, torn
  • milk – 1/4 cup
  • baking soda – 1/2 tsp
• eggs – 2
• parsley – 2 TBS, fresh, or 2 tsp dried
• thyme – 1 TBS, fresh or 1 tsp dried
• olives – 1/2 cup, sliced
• mushrooms – 2 cups, sliced [any type or a mix], chopped
• corn kernels – 1 cup
• oil, neutral – 2 TBS
• onion – 1 cup, minced
• garlic – 1 TBS, minced
• bell pepper, red – 1 cup
• catsup – 1/3 cup
• Worcestershire – 1 TBS
• soy sauce – 1 TBS
• salt – 1 tsp
• pepper – 1 tsp
• hot sauce – 1 TBS [to taste]

INSTRUCTIONS: Makes 2 loaves The best tool for success here is an accurate thermometer

1. In a skillet add the oil and sauté the onion until golden, 6-8 minutes, then add the garlic for 1 minute more
2. In a large bowl add all the ingredients, then gently toss with fingertips until just combined; don’t over mix
3. Preheat oven to 350º
4. Divide the mix and hand form two loaves on an oiled baking sheet
5. Bake until internal temperature reached 170º [If making two loaves this will be about 35 – 40 minutes. If in a single loaf pan – 60-70 minutes

Recipe adapted from several by B. Hettig