December 7, 2010
Meatloaf, Mashed Cauliflower and Caramelized Carrots
I do not know a better meal for anyone than comforting meatloaf. You can up the nutritionals by adding mashed beans, bulgar, oats, amaranth, millet, etc. and it will not effect the taste at all. What a wonderful way to sneak all that goodness into your family. Below is a basic recipe for meatloaf that is consistent, flavorful and moist.
Makes 6 - 1" slices
* 1 1/2 pound 80% ground meat
* 1 egg, beaten
* 1/4 cup ketchup
* 1 tablespoon brown mustard
* 1 teaspoon ground thyme
* salt and pepper
* 2 slices country bread, processed
* 2 teaspoon minced garlic
* 1/4 cup finely chopped onion, soaked in ice water
* 1 tablespoon water
In a large mixing bowl add all the ingredients and mix well, careful not to over work the meat.
Once everything is mixed, stop.
Form a loaf shape in a baking pan or use a aluminum loaf pan as a form and turn over into a baking pan. You need to bake a meatloaf in a large pan so the outside gets browned all over.
Set oven to 375F and bake 1 hour 15 minutes. You will smell it and it will be golden brown and delicious.
If I remember from my low carb days...this recipe was an excellent substitute for potatoes and in mine and The Nudge's opinion it is even better. You will make this time & again. I am serious. It is easy (so no excuse), you can use frozen cauliflower (so no seasonal restraints) and it is excellent health-wise.
Caramelized Cauliflower Puree
* 2 tablespoons unsalted butter
* 1/2 pound cauliflower, sliced 1/2-inch thick
* 3/4 cup heavy cream
* Sea salt and freshly ground black pepper
Roast chopped up cauliflower for 45 minutes at 350F.
In saute pan add cauliflower, cream, butter and salt & pepper. Simmer until cream is thick. Process till smooth, adjust seasonings and serve.
* 2 pound package of carrots
* 1 stick of salted butter
* 1 onion, chopped
1. Peel and slice carrots, diagonally in 1/4" slices (see pic).
2. In a dutch oven or even a cast iron pan with a lid, add butter, carrots and onions. When the butter has melted, stir to coat each carrot slice and break up the onions. On low heat, cook, covered for 15 minutes.
3. After 15 minutes, almost all of the water that comes out of the carrots and onions will have evaporated. This is when the caramelizing starts to take place. Stir every 7-8 minutes. It should take 50 minutes from start to finish. When a good amount of the carrots and onions are caramelized, shut off the heat and cool. Store in the refrigerator overnight or up to 3 days. If you need to freeze them, they defrost perfectly. Can be nuked to reheat.