Thursday, March 21, 2013

My Favorite Meatloaf

So this happened...


Christy Tiegen tweeted that she made one of the best meatloafs... meatloaves... and next thing you know I'm making meatloaf twice in a week. I'm officially a food stalker.

But what better way to kick off my first Sunday Supper post than with that best meatloaf Christy Tiegen has ever had. A recipe that has a five star rating and 242 comments on foodnetwork.com. That's five stars out of five stars, which means this is the loaf I will now compare every other loaf to. It's that good.

But why Sunday Suppers you ask? Because some recipes need to be made on a Sunday, that's why. And this is one of them. It calls for chopping, sauteing, mixing and baking and that's just too much work for your average weeknight. Save this for a Sunday, throw a record on your turntable, relax and enjoy the beauty in making the best meatloaf (technically turkey loaf) you've ever made.

Step #1: Pre-heat the oven to 425 degrees and finely dice 1 small zucchini, 1 red pepper, 1 yellow pepper and 1 onion. I find that dicing vegetables takes some time so I prefer to dice mine on the couch while watching The Newsroom (which I highly recommend).


Step 2: Make some garlic paste. Here's a video showing you how to do it.


OR, if you have a little handy chopper like I do, add five cloves of garlic and some coarse salt and chop away until that garlic is as pulverized as it's going to get. I use Himalayan sea salt because I read somewhere that table salt is toxic and it's pink which is fancy.


Step #3: Once the vegetables are finely diced, heat 2 tablespoons of olive oil in a pan and saute the vegetables along with the garlic and 1/4 teaspoon red pepper flakes. Season with salt and pepper and saute for 5-7 minutes or until the vegetables are almost soft.


Step #4: I found that the vegetables sweat out a lot of liquid so I strained them which also allows them to cool quicker when they're removed from the hot pan.


Step #5: Whisk an egg, 1 tablespoon finely chopped fresh thyme, and 1/4 cup fresh chopped parsley in a large bowl. Add 1.5 pounds ground turkey, 1 cup panko (I used Parmesan Herb Panko - seen below), 1/2 cup freshly grated Parmesan cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables and mix by hand. It's gross but it's the easiest way to do it so just get right in there with your hands and mix it up.


Step 6: When it's completely mixed together and looks like the photo on the right, gently press the mixture into your loaf pan. Bobby Flay uses one 9-by-5 inch loaf pan but I prefer to use four smaller 5-by-3 inch pans. Each pan feeds two people so I can cook one loaf for dinner and freeze the other three for future meals.


Step 7: Whisk 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes together and brush the ketchup vinegar mixture over each loaf.


Step 8: Bake the loafs?...loaves?... for one hour and let them rest 10 minutes before slicing. I realize this looks like four loves of burnt something or other but the balsamic glaze is the best part. It's tangy and spicy and oh so addictive.


And that's it. Just the best, healthiest meatloaf you'll ever make. And you're welcome.

photo and full Bobby Flay recipe here

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