September 24, 2007

Rosemary-Apple Meatloaf: National Meatloaf Appreciation Day

1 lb ground beef
1 egg
1 onion, shredded
1 cup shredded apples (I used Fameuse Snow Apples)
3/4 cup bread crumbs
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1 tablespoon Montreal seasoning
3 teaspoons Worcestershire sauce


Preheat oven to 350. In a large bowl and with a gentle hand, mix together all ingredients EXCEPT the olive oil. Add some additional breadcrumbs if the mixture seems wet. Mold into a loaf and place in a standard loaf pan. Spread the olive oil over the top of the loaf (this keeps the moisture locked in) and place in the oven. Bake for about 40 minutes or until cooked through and the juices run clear. Allow to sit 5 minutes before slicing and serving.

My thoughts:
I saw that Serious Eats was hosting National Meatloaf Appreciation Day on October 18th and wanted to get in on the fun. We have a ton of fresh rosemary to use up so I wanted to incorporate that into the recipe. I remember having a rosemary-roast beef sandwich with sliced apples that was fantastic. Why not recreate those flavors in meatloaf form? It is super moist and makes the most of seasonal ingredients. Best sandwich meatloaf ever.

One note: If you are going to make meatloaf, well ever, consider buying this meatloaf pan. It is a two piece pan, the top part (where you put the meat) is perforated and sits on top of the bottom pan so all of the juices (read: fat) run off the meat and into the pan. It cuts down on both the fat content and the grease factor of meatloaf.