Sunday, December 30, 2012

Sunday Meatloaf w/ Tangy Pepper Jelly Glaze

This recipe is full of complimentary flavors and colors, while also being high in vitamins, minerals, and iron.   This is also great for people who don't feel the need to have gravy with their meatloaves at least not all the time anyway.  Meatloaf has been an affordable mainstay to the American family surfacing here in and around the Great Depression, as a great way to stretch your proteins, especially with a larger family. Various grains and cereals such as oats and rice were used in doing so, which were more prevalent.  Meatloaf has  European origins, traditionally in Germany and Belgium, with references made to it as early as the 5th century, in Roman books of cookery.
There is no right or wrong way Per Se to prepare a meatloaf and it can be made as casual or as upscale as you want.  Many meat loaf recipes call for a tri-fecta of meats like beef, veal, and pork, but lamb, venison and organ meats are also included in some cultures.   Because of availability, I generally opt for beef and pork or beef and ground turkey.  Careful though when choosing ground turkey and chicken, as some suppliers grind the skin as well, making a protein as fatty as if not more so than traditional 75/25 ground beef.  The cooking process will undoubtedly render the loaf of much of it's excess fat, but sometimes it's better and neater to be safe than sorry.
Today's recipe is one of many varieties of the meatloaves I make sans brown, tomato or onion gravy!  This is also a meatloaf that I prepare without eggs.  Breadcrumbs serve as the binding agent, so I can shave off about 200 calories and 10  grams of fat, without missing out or skimming on taste. Green and red peppers, spinach, onions and  garlic make up the powerhouse of antioxidant and vitamin rich produce, that serves as flavor builders and part of your "5 a day's" and served alongside your favorite starch and steamed, blanched or baked veggies, makes for a meal good enough for a special Sunday dinner.  This recipe is also good to help utilize the red pepper jelly called for in some of my other blog entries, and cut down on condiment waste.
2 lbs. ground beef, preferably round or chuck
1 lb. ground pork
1 tomato and chicken soft cube
1 beef soft cube
1 c. chopped onion
4 cloves garlic, pressed or finely minced
1/4 tsp. celery seed
1/4 c. mini or regular red peppers, chopped
1/4 c. green pepper, chopped
2 c. chopped fresh spinach
2 tbsp. Worcestershire sauce
1/4. c. good quality ketchup
2 tbsp. medium chunky salsa
1/4 c. Parmigiano Reggiano
1 c. fresh bread crumbs
2 tbsp. good quality ketchup
1 tbsp. hot pepper jelly
1/2 tsp. Tamari
Preheat oven to 375*F.
In a large bowl, add beef and pork. Grate in bouillon, stir and let stand for about 10 minutes for flavors to
Microwave or saute until softened onions, garlic, celery seed and peppers drizzled with olive oil and a scant amount of SPST.  Set aside to cool slightly before mixing with other ingredients.
Add remaining wet and dry ingredients to beef mixture and combine well without overworking the meat.  SPST.
Shape into elongated oval  and put in suitable sized loaf pan or baking dish.  Bake until juices run clear and the internal temperature is 170 degrees, about 40 minutes, carefully pouring off excess fat and discarding.
Combine glaze ingredients and paint onto loaf in two batches during last 5-10 minutes of cooking.
You may microwave the hot pepper jelly briefly to aide in blending process.
Let stand for 10 minutes before slicing.
Serves 8-10.

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