Meat Loaf – Variation on a classic

 

I think everyone can agree that we all have memories around a table eating a classic meatloaf. With this interesting variation of that classic, you have the chance to share old memories and make new ones with someone special. This spin on the classic will show your culinary flair and is sure to impress!

1 tsp olive oil

1 medium onion, chopped

1 large carrot, grated

3 tablespoons fresh Italian parsley, minced

½ cup amber ale

1 beef bouillon cube

3 tablespoons ketchup

pinch, of cayenne pepper

pinch, of poultry seasoning

1 cup herbed stuffing mix

1 pound ground turkey

½ pound ground beef

2 eggs, beaten

¼ cup currant jelly or jam

2 tablespoon black currants

½ tsp dry mustard

Preparation:

1. Preheat oven to 350 degrees F

2. Heat olive oil in a large skillet over medium to high heat. Saute the onions, carrots and parsley until soft, about 7 minutes. Set aside.

3. In a small saucepan, combine the beer and bouillon cube. Bring to a boil and dissolve the bouillon cube. Remove from heat and stir in the ketchup, cayenne pepper, poultry seasoning and stuffing mix until evenly moistened.

4. In a large mixing bowl, combine the turkey and beef. Add the eggs, onion mixture and stuffing mixture. Mix well.

5. Pat into a generously greased 9 x 5 x 3 – inch loaf pan.

6. Combine remaining ingredients in a small saucepan and boil until smooth. Pour over meat loaf and bake 1 hour. Let stand for 5 minutes before slicing and serving.

2018-06-13T13:22:29+00:00 March 25th, 2012|The MANifesto|0 Comments

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