Tonight I made meatloaf using this recipe from Food Network Magazine. It was so good!Each issue features a different Mix & Match recipe, I fell in love after one of their first: mix & match quick bread!
My favorite thing about this meatloaf recipe is I can use anything I have on hand. I don't know why I never thought of meatloaf recipes as so flexible before but in the past I've felt obligated to go buy ingredients I didn't have that the recipe I was using said I "needed." Never again! I've also been opened up to a whole new realm of possibility; this recipe suggests ingredients I never would have thought to add and it's got me thinking of more. How does meatloaf with a ground turkey base and Thanksgiving inspired fillings sound to you? Shredded sweet potato, chopped celery, dried cranberries, sage... gravy or cranberry glaze!
So here's my version of Mix & Match Meatloaf tonight:
1/2 c quick barley (yay fiber!)
2/3 cup each frozen chopped spinach, shredded carrots, and diced red bell pepper (note that I ignored the directions to "pick 1" for this part of the recipe. Why just one?! Also, look how pretty!)
1/2 cup shredded Horseradish cheddar (I've been in love with this cheese since we sampled it on our tour of the Cabbot Cheese factory a few summers ago)
1/2 cup shredded cheddar
1 cup grated onion (don't grate! I found out the hard way, just mince it in your blender or food processor, or just dice it. Anything is better than the eye-searing, liquidy mess that comes from grating)
1/4 cup ketchup
2 tablespoons parsley and thyme
2 eggs
1 tablespoon Worcestershire sauce
1 minced garlic clove
1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper
Mix together and bake at 350 F for 30 minutes, Brush on glaze of 1/4 c Ketchup, 2 Tbsp mustard, 2 tsp brown sugar, and 1 tsp Worcestershire sauce. Bake for another 25 minutes.
Comment! What combinations can you come up with? Share your recipe, pictures, and reviews.
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