Deb’s Favorite Meatloaf

I used to subscribe to a Mary Engelbreit magazine…this recipe was in one of the issues.  For whatever strange reason, I have always been one who disliked meatloaf…til now!  This meatloaf is SOOOOOO good.  And almost better as leftovers.  And the lovely thing is that it sneaks in some veggies and even some fruit in its meaty goodness.    Hope yo…u like it.

Favorite Meatloaf

1/2 c. chicken broth                                                        1/2 t.pepper

1 t. oil (I use canola or olive)                                          1 lb.ground beef, turkey or venison

3 large shallots,finely chopped (I use onion.)             1 1/4 c. bread crumbs (or cracker crumbs)

1/2 c. finely chopped carrot                                       1/4 c. chopped parsley ( 2 T. dried)

10 oz. finely chopped mushrooms                              1 Granny Smith apple, peeled, grated

2 minced garlic cloves                                                1 1/2 t. dried sage

1 t. salt                                                                      1 egg, lightly beaten

1. In large nonstick skillet, bring the broth and oil to a simmer over med-high heat.  Add shallots (onion) & carrot, and cook, stirring for about 4 minutes, or until softened.  Add mushrooms, garlic, salt and pepper.  Cook, stirring for 5 minutes or until most of the liquid has evaporated.  Transfer mixture to a large bowl and let cool.

2. Preheat oven to 350°.  Cover baking sheet with foil and lightly grease it.

3. With your hands, throroughly mix the turkey, bread crumbs, apple, parsley and sage into the cooled veggie mixture.  Add egg and mix well  Divide the mixture in half and on the baking sheet, shape each portion into an oval aobut 6.5″ long and 4.5″ wide and 1.5″ high.

4. Bake for about 45 minutes or until cooked through.  Let the meatloaf rest, loosely covered for 5 minutes before serving.  Cut into 1/2″ slices and serve.

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