Veggie by Season: Classic Meatloaf

Welcome!

Thanks for stopping by Veggie by Season!

This blog was formerly A Year in the Kitchen. When I began blogging, the intention was to chronicle my first year in the kitchen as a married gal. I had so much fun that it lasted three wonderful years.

My life has changed a lot in those three years though, and so has my blogging style and content. I was a former vegetarian for 7 years, but began a bit of meat again in college and for two years post graduation. Over the past year, I began phasing it out of my diet, and went back to vegetarian in April.

I invite you to read the About the Author page for more information about me and my blog, just click on the link above!

Thanks for reading, Ash

Wednesday, October 22, 2008

Classic Meatloaf

A few weeks ago, someone asked me for my best meatloaf recipe. I told them to check the blog, figuring I'd made it at least once in the past 9 months… well it turns out I haven't! Then I remembered why, I planned to make it for JJ's birthday (it's his favorite food). Then I realized I never made him birthday dinner because he was working football pre-season and was gone the month surrounding his birthday! Since I'll be gone this weekend, I decided to make his birthday dinner tonight, leaving him with lots of leftovers for the weekend. He pretty much will eat any kind of meatloaf, but I love to make my classic meatloaf because it's healthy, has lots of veggies, and is very moist due to the tiny chopped veggies all throughout the meat. I use my meatloaf mix – beef and turkey- rather than classic meatloaf mix (beef, pork and veal) because it's healthier and I don't eat veal.
For the side, I went with his all-time favorite, baked white cheddar mac and cheese. I am using Cabot's 50% less fat white cheddar, which alters the taste a bit, but since I make a béchamel, it is still very creamy and flavorful.
So sorry I'm 2 months and 1 day late, JJ, but Happy Birthday!

Classic Meatloaf

1 tbsp. EVOO

1 large onion

2 cloves garlic

1 red or green bell pepper

1 carrot

1 celery stalk

1 tbsp. minced fresh parsley

2 tbsp. worcestershire sauce

2 tbsp. Italian style organic tomato paste

1 1/2 lbs. 99% fat free ground turkey breast

½ lb. 96% lean ground beef

½ c. Italian style breadcrumbs

1 egg, beaten

1/4 c. ketchup

Preheat oven to 400 degrees.

Chunk all veggies to a 1-2" dice.

Add garlic to the food processor, process until well minced. Add onion, bell pepper, carrot and celery. Pulse until finely chopped. Heat a nonstick skillet over medium heat, add EVOO and veggies. Season with salt and pepper. Cook for 5 minutes, or until veggies have sweat out some of their moisture. Turn heat off and set veggies aside. (see last photo)

In a large bowl, add turkey, beef, parsley, worcestershire, tomato paste, breadcrumbs, and egg. When veggies are at room temperature, add to the bowl. Gently toss all ingredients together. Form into a loaf pan or into a loaf shape on a sheet pan.

Bake for 45 minutes.

Remove from the oven and top with ketchup.

Place back in the oven and bake for 15 minutes, or until done inside.