Monday, November 8, 2010

Two Classic Meatloaf Recipes






Meatloaf is one of the classic comfort foods. An inextricable part of childhood, we all grew up with a family version of 'the perfect meatloaf' — each with it's own unique flavour, texture and aroma — bringing back memories from the halcyon days of our youth. There are as many interpretations of this humble dish as there are Moms and Grandmas, each guardians of their own special recipe. Naturally, some get passed down, generation to generation, and acquire the special moniker of authorship, like Nana's Banana Cream Pie or Mom's Classic Meatloaf. My Mom's Classic Meatloaf is the best, but sometimes it's healthy to shake the tree a little and try new things, like my Turkey & Mushroom Meatloaf. A light and tasty low fat version of the family classic, my recipe with ground turkey and sautéed mushrooms, onions and garlic is a healthy non-beef option for those meatloaf lovers looking for another string in their culinary bow!


Mom's Classic Meatloaf
Serves 4-6


1 lb lean ground beef
1 tin Tomato Rice Soup
1 cup oatmeal
1 egg, beaten
1 tsp Worcestershire Sauce
1 tsp dried sage
1 tsp dried basil
1/2 cup freshly grated parmesan cheese


Combine all the ingredients except the cheese, in a bowl and mix to combine. Season with salt and pepper. Press the mixture into a loaf pan and sprinkle with parmesan cheese. Bake at 350° for 50-60 minutes until lightly browned on top and cooked through.






Turkey & Mushroom Meatloaf
Serves 4-6


2 tbsp vegetable oil
2 onions, peeled and finely diced
4 garlic cloves, minced
8 oz. cremini or white button mushrooms, cleaned and finely chopped
2 lb ground turkey
1/2 cup milk
1 cup fresh breadcrumbs
2 eggs, beaten
1 156 ml can tomato paste
1 tsp Worcestershire sauce
1 tbsp dried thyme and oregano
salt and pepper to taste
1/2 cup ketchup

  1. Preheat oven to 350°. In a heavy skillet over medium-high heat, add oil and onions, and sauté until they are golden brown, about 6-8 minutes. Add the garlic and mushrooms and continue to sauté until all the liquid has evaporate and the mushrooms have browned slightly.
  2. In a large bowl, mix together the turkey, milk, breadcrumbs, beaten eggs, tomato paste, worcestershire sauce, thyme, oregano and mushroom mixture. Season well with salt and pepper, and combine thoroughly. 
  3. Press the mixture into a loaf pan and spread the ketchup over the top. Bake until lightly browned on top and firm to the touch, about 60-75 minutes, or when a thermometer reads 165° in the thickest part. I would serve this with another comfort food, mashed potatoes, a small mixed green salad, and an old film on the TV.