So after Billy and I left from visiting his family in Montana we continued on to Victoria to visit my family.
I have plenty of photos of my Victoria trip, but I haven’t downloaded them from my phone yet, and with today being such a gloomy day, quite frankly I’m feeling too lazy to do so! Perhaps soon.
Any hoo…Big Daddy’s favorite dish of all time is meatloaf. Little Mama won’t make him meatloaf because she thinks it’s too fattening.
Indeed meatloaf can be fattening, depending upon the meat and cooking method that is used.
I like to use lean or extra lean beef in meatloaf because the loaf really does absorb any fat that’s in the meat. Yes, I know that I could have made it lean with turkey, but my dad likes beef; and he really doesn't ask for much so the least I can do is give the man some beef!
It’s also common practice to use a loaf pan when making meatloaf, and a loaf pan helps to hold in all the fat. By molding a loaf on a sheet pan, the fat can run out of the meatloaf instead of getting absorbed back into the meat. Yes you do loose some of the juices (but mostly the fat), but if you don’t over-cook the loaf, it will still be plenty juicy! The other bonus of this cooking method is that the sides of the meatloaf also get nice and brown, not just the top like in the loaf pan.
Most often I make the usual meatloaf with the mustard, ketchup and bbq sauce, but sometimes a girl needs a change. The Spanish inspired ingredients in Spanish Meatloaf make for a flavorful meatloaf, with orange zest for brightness, paprika for sweet smokiness, and fruity olives for saltiness. I would have loved to add just a small handful of raisins or currants as well, they go great with these flavors, but I knew that would be pushing it with my meat & potatoes loving dad!
With Spanish Meatloaf I didn’t feel that I had to have mashed potatoes (but you could have mashed potatoes) I served it with really good fresh bread, corn on the cob and a big salad. Whatever you like to serve your meatloaf with, however you like to serve your meatloaf; you should make this…you really should!
Here’s what you do.
|Pre heat the oven to 375 degrees; prepare a sheet pan by lining it with aluminum foil or parchment paper and giving it a spray with cooking spray.|
|I love that this local, grass fed beef is the same price as the the generic beef!|
|Now pretend that the soaking bread crumbs are in this photo and that the grated onions, garlic and orange zest are added to that.|
|Add the seasonings, which are Dijon mustard, worcestershire sauce, sweet paprika, Italian seasoning, salt and pepper; as well as a couple of eggs.|
|Mix the ingredients gently with the tools that God gave ya.|
|Turn the meat mixture out on to the prepared sheet pan, form it into a loaf, and put that into the hot oven|
Meanwhile mix the glaze. The glaze is just ketchup, Worcestershire and sweet paprika.
It looks like there's mustard because I used the spoon that I had measured out the mustard without cleaning it.
|After the meatloaf has been in the oven for 35 minutes, remove it and cover the loaf in the glaze; return the meatloaf to the oven to cook for another 40 minutes.|
|When the meatloaf has cooked remove it from the oven and allow it to sit for about 10 minutes before slicing it into 8 generous portions.|
For the meatloaf
1 cup Fresh bread crumbs
2 ½ Tbsp. Milk
1 Small onion, grated
2 cloves Garlic, minced
1 tsp. Orange zest, grated
4 tsp. Dijon mustard
1 ½ Tbsp. Worcestershire sauce
1 ½ tsp. Sweet paprika
1 ½ tsp. Italian seasoning
½ tsp. Salt
½ tsp. Pepper
¾ cup Pimento stuffed olives, roughly chopped
For the glaze
¾ cup Ketchup
½ Tbsp. Worcestershire sauce
½ tsp. Sweet paprika
1. Pre heat oven to 375 degrees, and line a sheet pan with aluminum foil or parchment paper, and spray with a little cooking spray.
2. Sprinkle the milk over the bread crumbs and allow that to sit while you prepare the remaining ingredients.
3. Add all of the ingredients for the meatloaf, except the olives, to a large bowl and gently mix to combine completely. Hands work well for this! When the ingredients are completely mixed, add the olives and gently work them into the mixture.
4. Turn the meat out onto the prepared sheet pan and mold it into a loaf shape.
5. Put the meatloaf into the heated oven.
6. Meanwhile; in a medium bowl mix the ingredients for the glaze together.
7. After 35 minutes, remove the meatloaf from the oven and pour the glaze over the top. Cover the top of the meatloaf completely in the glaze. Return to the oven for another 40 minutes, until the center of the meatloaf is completely cooked.
8. Allow the cooked meatloaf to rest for about 10 minutes before slicing it into 8 portions.
Notes: *Leftover meatloaf makes really great sandwiches!
**To offset the saltiness of the olives you may wish to add 1/3 cup of raisins to the meatloaf.
This recipe was shared at:
The Weekend Potluck
This recipe was shared at:
The Weekend Potluck