Meatloaf is one of those “throw a bunch of stuff in a pan and bake until golden brown” dishes. Bonus: this meatloaf a great opportunity to use leftover vegetables.
Foodie Note: When cooking these caramelized onions, double it. They are a lovely addition to sandwiches, pasta and salads, and I’m always glad to have already done the work.
2 cups plum tomatoes, washed and halved
1/4 cup of port
1/4 cup balsamic vinegar
2 tablespoons sun dried tomatoes , chopped
1/4 teaspoon dried basil
1/8 teaspoon pepper
1/8 teaspoon salt
1) Combine all ingredients in a small sauce pan
2) Simmer for 50 minutes while meatloaf cooks until syrupy and thick.
3) Cool and transfer to a food processor or blender, puree until smooth. Add salt/pepper if needed.
This can be stored in a glass jar, in refrigeration for 1 week.
1/2 sweet onion, sliced thin,
1 red pepper
1 medium zucchini
2 medium summer squash
1/2 cup frozen corn
1/2 cup of Italian style bread crumbs
1/2 cup Pecorino Romano cheese, grated,
1 tablespoon fresh thyme
3 tablespoons fresh parsley, chopped
2 tablespoons milk
1 &1/3 Lb ground turkey breast
3/4 Lb ground pork
1 teaspoon salt/pepper plus more to cook vegetables
1) Heat 1 tablespoon olive oil to medium-low in a large skillet; add onions and 1/8 teaspoon of salt; cook 15-20 minutes until brown. Put into large mixing bowl
2) Grease a round pie dish or jelly-roll pan, depending on the desired shape of your meatloaf.
3) Set oven to broil. Slice red pepper, zucchini and summer squash lengthwise into 1/2″ pieces. Set on a cookie sheet; season with 1 tablespoon of olive oil and a 1/8 teaspoon salt & pepper. Cook for about 10 minutes, close to the heat source, until vegetables are soft and a little charred. Cut into bite-sized chunks and put in mixing bowl with cooked onions.
4) Lower oven temp to 375*F. Combine the veggies, caramelized onions, corn, bread crumbs, cheese, herbs, and remaining salt and pepper;
5) In a small bowl, whip eggs and milk, add to veggie mixture. Add meats and combine with your hands to evenly distribute ingredients.
6) Put meatloaf mixture into greased pan. Sprinkle with a little extra Pecorino Romano cheese, place dish on a cookie sheet incase the meatloaf bubbles over, and bake for 45-55 minutes, or until a meat thermometer reads 160*. It will continue to cook for an additional 10 minutes after it’s been removed from the oven, thus reaching optimal doneness of 165* after it rests.
7) Smother with tomato jam, slice and serve.