While I know meatloaf conjures fits of nostalgia for a lot of people about like, good ol' momma cookin', but it was a food I would NOT EVER EAT as a child. Mostly because it was not macaroni and it was not spaghetti. But also because, in my mind, meatloaf seemed like a stop on the same exit as Bologna or canned tuna on the highway of deliciousness. And to me, that exit looks like a rest stop without lights, or a working toilet, only a vending machine that takes my money but will not for the love of god give me a soda!
"Hiss! Boo! You asshole!", you say.
As would I, now.
But I enlightened myself at the age of nineteen when I found a recipe for BBQ meatloaf. Now freed from meatloaf ignorance, I find myself on a quest for as many different delicious recipes I can find.
THIS may be a viable contender for the title of Most Mouthwatering Meatloaf.
Turkey Meatloaf with Sun-dried Tomatoes
A Modified Recipe from the Bon Appetit Cookbook
(I know as soon as all of you meatloaf purists (if you exist, and I think you might) read the word "Turkey," you are doubting my credibility. And you would all be as silly as me before my BBQ Meatloaf Miracle.)
- 1 large onion, chopped
- 3 celery stalks, chopped
PREHEAT the oven to 375F.
Heat a splash of oil and a pad of butter in a heavy bottomed skillet over medium heat. Add the onion to the skillet. Saute the onion until fragrant and translucent. Add the celery. Continue to saute until the celery is soft.
(idea for next time: caramelize the onions, cook the celery separately, add carrots)
Heavy bottomed skillets best distribute even heat, allowing a more even browning. If you don't have one, make sure you constantly move the vegetables.
Once done to your desired tenderness, remove vegetables from heat. Place in a bowl and cool until you can touch them with your hands. (Because I didn't. And it hurt.)
- 1 1/2 lbs. ground turkey
- 1 1/2 -- 1 3/4 cups fresh breadcrumbs from soft white bread
- 2/3 cup chopped drained oil-packed sundried tomatoes
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons dried rubbed sage
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 2 teaspoons ground black pepper
While you're waiting for that to cool, combine all of the above ingredients in a fairly large bowl. To the above list, I added some red pepper flakes and some herbes de provence. Add whatever you have! I wished I'd had some fresh herbs, particularly thyme. Pour in the vegetables. Mix until your fingers feel weird.
The cookbook called for a glass loaf pan, which I do not have. So I made it in a casserole. I thought it wouldn't make too much of a difference, but If the sides of my meatloaf had all the delicious crunchy pieces the bottom of it did, it would have been even more delicious. And I think that's what the glass pan provides.
I greased my pan with a bunch of butter, and I poured an 8 oz can of tomato sauce in the bottom of the pan (it keeps the loaf extra moist). I formed my loaf on top of the sauce. I put a bunch of ketchup on top of it and popped it in the oven for about an hour and a half.
During which time, I made Pecorino Romano cheese mashed potatoes with green onions, garlic and shallots, corn on the cob and broccoli and squash with mustard butter.
By the time I'd finished with all the sides, the meatloaf was born!
TA-DA!
And then we ate and ate and ate and ate until we felt like THIS:
Barbie & Queue,
Trixi
