October 21, 2007

Peas & Carrots Meatloaf


Ingredients:
2/3 lb ground beef
1/2 lb ground pork
1 egg
1 onion, shredded
1/2 cup finely shredded carrots
1/2 cup frozen peas (still frozen)
1/2 cup panko
1/4 flax seed meal
3 teaspoons Worcestershire sauce
1 tablespoon stone ground mustard
1 tablespoon olive oil

Directions:

Preheat oven to 350. In a large bowl and with a gentle hand, mix together all ingredients EXCEPT the olive oil. Add some additional panko 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:

After seeing the Serious Eats' National Meatloaf Appreciation Day round up, I really wanted some meatloaf. It has been about a month since I submitted my entry, and after the drama of the taping, I wanted some comfort food. Plus my meatloaf pan, Kitchenaid (to grind the meat) and a mixing bowl were about the only things in the kitchen I didn't have to clean before using. Adding fruits or veggies to meatloaf, while I am not trying to fool anyone, does make the whole experience seem more virtuous. The carrots add a subtle sweetness and the peas, well that was just for fun. I've never used flax seed meal in meatloaf before but I had read some article that suggested using it as a replacement for bread crumbs so I thought I'd give it a shot. You really wouldn't know it was there if someone didn't tell you, so I think it did the trick.