Old and 'New' England Meatloaf
This classic New England comfort food is served the old-fashioned way, with a sweet red glaze on top. The new? 'Burnt' vegetables! Many high-end Italian restaurants are now serving very well done vegetables with their proteins. The effect is a sweet "caramelized" flavor that lends itself to any vegetable that 'burns'. The crispy texture of the green peppers and onions is the perfect compliment to the moist, softness that is Meatloaf. I have substituted half the protein with ground turkey, but by all means stick with all ground beef if desired. Try it my way first though!
For 4 people
- 2 eggs
- 1/4 cup(s) apple juice
- 3 tablespoon(s) tomato paste
- 2 tablespoon(s) Worcestershire sauce
- 1 tablespoon(s) Dijon-style mustard
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) celery seeds
- 1/4 teaspoon(s) black pepper
- 1/2 lb(s) ground beef
- 1/2 lb(s) ground turkey
- 1 3/4 cup(s) dried, unseasoned bread crumbs
- 1/4 cup(s) ketchup mixed with 1/4 cup honey
- 1 bell pepper, halved, cored and julienned
- 1 small onion, peeled, quartered and separated
Old and 'New' England Meatloaf Directions
- Preheat oven to 350-degrees F. In a large bowl, whisk together first 8 ingredients until smooth. Add the beef, turkey and bread crumbs, combining well. Shape into 4 individual, football-shaped mounds, each about 2-inches high. Place on a baking sheet with a lip that has been sprayed with nonstick cooking spray. Spread ketchup/honey mixture evenly over the entire tops of each meatloaf.
- Place the prepared vegetables in a separate pan, cut side down. Spray the top of the cut vegetables with cooking spray. Bake meatloaf and vegetables 20-25 minutes, or until no longer pink in the middle(160-degrees F) and the peppers and onions have blackened. You may need to remove meatloat first and allow the peppers and onions to continue cooking an additional 5-7 minutes. Remove, divide the meatloaf onto serving plates and evenly divide vegetables.