Wednesday, February 18, 2009

My Best Meatloaf EVER


I think I've mentioned here before that I love sausage. I mean, seriously. Any kind of sausage you throw at me, I'm going to devour. Unfortunately, a lot of said sausage is high in fat. In flies turkey sausage. Welcome to my Diet Heaven. Turkey sausage was a breakfast MUST when I was completely carb free. Now I can have oatmeal, and when I can, I have an amazing Irishy breakfast by adding some sausages. Sausage makes everything better.

This recipe originally came out of the Bride & Groom: First and Forever Cookbook. Usually, meatloaf is held together with some breadcrumbs. Obviously, that isn't an option here. The taste doesn't suffer at all to leave the crumbs out entirely. However, the loaf doesn't hold together and come out in pretty slices. That is something I'm willing to sacrifice when I'm just cooking for Scott and myself. I will be experimenting in the near future with alternatives to breadcrumbs in holding it all together. Until then, the depth of flavor in this loaf is worth the not-quite-held-togetherness.

In the Gilliland house, meatloaf is traditionally served with green beans and Kraft mac and cheese. I've heard in other families, mashed potatoes and some other green thing is an accompaniment. Since neither of these options are available, you can see in the picture I served with mashed sweet potatoes. Delicious, but not even close to mac and cheese. *sigh* Someday, I will have mac and cheese as my splurge of the week and man will it be good. Anyway, if you can't have sweet potatoes, just some sauteed green beans would be delicious!!

My Best Meatloaf Ever
  • 2 Tbsp oil
  • 1 small yellow onion, chopped
  • 1/4 c milk (omit if not using breadcrumbs)
  • 1 c. breadcrumbs (omit if going low-carb)
  • 4 tsp. worcestershire sauce
  • 3/4 c. canned tomato sauce (ketchup if you aren't watching sugars)
  • 1 lbs. lean ground beef
  • 8 oz ground turkey breakfast sausage
  • 1 egg
  • 1 tsp Montreal steak seasoning
  • 1/2 tsp garlic powder
1. Preheat oven to 350°
2. Heat oil in skillet over medium heat. Saute onions until tender. Transfer to a large bowl.
3. Combine milk & breadcrumbs (if using) in small bowl. Set aside.
4. Combine 1/4 c. tomato sauce (or ketchup) and 2 tsp worcestchershire sauce in another small bowl. Set aside.
5. Add ground beef, sausage, remaining tomato sauce/ketchup, and worcestchershire sauce, egg, seasoning, garlic powder and bread crumbs (if using) into bowl with onions. Mix until just incorporated. (Be sure to evenly mix the sausage and ground beef. Sometimes it is easier to do this before adding the other items).
6. Mound mixture in a 9x5x3 loaf pan. Bake 45 minutes.
7. Remove from oven and pour off some of the fat.
8. Spread tomato mixture from step 4 on top.
9. Bake until internal temperature is 160° (about 30 more minutes)
10. let stand for 15 minutes before serving.

Carb options
Pretty obvious here--use breadcrumbs! Also, accompany with your favorite tradition, whether it's mac and cheese (definitely my recommendation!) or mashed potatoes (with cream and chives!), or sweet potatoes! Enjoy!

3 comments:

stefany said...

i plan on making this recipe tonight because it looks delicious, however instead of breadcrumbs i will be using steel cut oats because that's how my mom always made her meatloaf. maybe you could give it a try as well if you are allowed to have oatmeal:)

Tara said...

oats is a great idea! Do you soak the oats in milk before adding them to the meat mixture? On stage 3, oatmeal is a possibility, so I'd love to try something to hold it together better. Thanks for the suggestion!

stefany said...

i ended up just putting the oats in dry without the milk, and it turned out delicious! i will definitely be making this again.