Meatloaf

 


Ingredients:

  • 2 lbs ground meat
  • 1 onion
  • 2 eggs
  • 3 garlic cloves
  • 1/2 cup bbq sauce
  • 3 tbsp fresh parsley
  • 3/4 cup breadcrumbs
  • 1/3 cup milk
  • 1 3/4 tsp salt
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1 1/2 tsp white vinegar
  • 2 1/2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
Directions:
  1. Preheat oven to 375 F
  2. Dice onion and garlic, chop 3 tbsp parsley
  3. Mix together 2 lb ground meat, diced onion, 2 eggs, garlic, parsley, 3/4 cup breadcrumbs, 1/3 cup milk, 1 1/2 tsp salt, 1 1/2 tsp Italian seasoning, 1/4 tsp black pepper, 1/2 tsp paprika
  4. Add meat mix to 9" x 5" loaf pan and put in oven for 40 min
  5. In a bowl, mix together 3/4 cup bbq sauce, 1 1/2 tsp white vinegar, 2 1/2 tbsp brown sugar, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp salt
  6. After the meatloaf has been cooking for 40 min, remove, spread the sauce over the top and return to oven for another 15 min
  7. Allow meatloaf to rest 10 min before slicing
Source: https://natashaskitchen.com/meatloaf-recipe/

Yield: A loaf pan full of meatloaf

Description:

I used ground chicken instead of beef. Some people might consider that a foodcrime, but since the recipe is called "meatloaf" and not "beefloaf", I feel innocent enough. For some reason, if you look up "ground chicken meatloaf" you get different ingredient suggestions. A common one was parmesan. But I just wanted standard meatloaf, and I was using chicken for financial reasons, not because I was going for a specific flavour profile. So I took a beef meatloaf recipe and subbed in chicken. I didn't know anyone got ground chicken over beef for taste reasons.

I didn't have parsley or Italian seasoning when I made it so I omitted those ingredients and it tasted fine. Keeping them in the recipe though, as I'm sure they'd fit in well.

Everywhere that I put bbq sauce, it suggested ketchup. I'm sure that it would be fine, but my distaste for ketchup makes me reluctant to use it, even as an ingredient.

Since we're cutting down on meat, it feels pretty egregious to eat something literally called meatloaf. At least it's chicken and not beef, so a little lighter on the environmental impact

Comments

Post a Comment

Popular posts from this blog

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more

Falafel

Image
  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...
Read more

Cream of Broccoli Soup

Image
  Ingredients: 3 cups milk 3 cups veg or chicken stock 1 onion 1 rib celery 1 carrot 2 potatoes 2 cups broccoli florettes, or 2 heads 1/4 cup cornstarch 1/4 cup water Salt and pepper to taste Directions: Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min Put vegetables in saucepan and let simmer for another 20 min With an immersion blender, blend until vegetables are integrated with the broth In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water Add cornstarch slurry to soup, whisking until thickened Add salt and pepper to taste Let simmer for another 5 min, then take off heat Yield: About 4 bowls of soup Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s Description: This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese. I tried to re...
Read more