What could be better than meat shaped like bread? Although this is by no means a low-fat recipe, it is a less-fat version of Martha Stewart’s. If you want the full-fat version, please help yourself. Your stomach and your cardiologist will thank you.
Don’t be intimidated by the long list of ingredients, most of it just gets thrown in a food processor anyway!
Your ingredients:
1 1/2 pounds of ground beef
1 pound of ground turkey (NOT the 97% lean kind, it tastes like cardboard)
4 slices of white bread
1 onion
2 cloves of garlic
3 celery stalks
2 carrots
1/2 cup of flat-leaf parsley
1 egg
3/4 cup of ketchup
4 teaspoons dry mustard (in the seasoning section)
1 tablespoon of coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons packed light-brown sugar
Preheat the oven to 400 degrees and get that food processor ready. Tear the bread into a few pieces and pulse them until coarse crumbs are formed. Guess what? You just made breadcrumbs!
Empty the breadcrumbs into a large bowl (large enough for all the other ingredients) and get your vegetables ready. Cut the onion into eighths and throw them in there. Cut the celery and carrots into 2-inch pieces and add them as well. Add the garlic and parsley and pulse until you have a happy veggie mush.
Get ready to get your hands dirty! Combine the meat, breadcrumbs, and veggie mush in a bowl. Add the egg, 1/2 cup of ketchup, 2 teaspoons of dry mustard, salt and pepper. Smush it all together with your hands and squish it into a standard loaf pan.
Combine 1/4 cup of ketchup, 2 teaspoons of dry mustard and 2 tablespoons of brown sugar in a small bowl and brush it over the top of the meatloaf. I like to stab it a few times with a knife to let the glaze really get into the meat.
If you don’t put this on a foil-lined pan, it will destroy your oven. The meatloaf will cook for about 90 minutes – you want an internal temperature of 160. If the top is browning too quickly, tent foil over it (as I obviously didn’t do – see below).
Even though it’s tempting, you have to let the meatloaf stand for at least 15 minutes before cutting into it, or you’ll have a plate o’mush and not an actual slice. Be patient and enjoy!
Love the blog, Jenny! Can’t wait to make the coffee cake!
Jenny you are brilliant in the kitchen, great blog!