Not Your Lunch Lady Meatloaf

Substituting cream for milk, and adding some unexpected ingredients makes this a dish that you won’t bring back memories of high school lunch…

Not Your Lunch Lady Meatloaf

Who doesn’t like cupcakes?

Sauce Ingredients:

  •  1 28 oz can tomato puree (I prefer San Marzano tomatoes)
  • 6 tbs sugar
  • 2 tbs balsamic cream (substitute with balsamic vinegar)
  • Freshly ground sea salt and pepper, to taste

Meatloaf Ingredients:

  • 1 ½  lbs lean ground beef
  • 1 ½ lbs ground turkey
  • 5 eggs (or 1 ¼ c egg substitute)
  • ½ c cream (substitute with milk, but the cream adds a nice flavor)
  • 1 3 oz pkg of pancetta
  • 3/4 c freshly grated Parmigiano-Reggiano cheese
  • 3/4 c panko (or bread crumbs)
  • ½ c ketchup (good quality)
  • ¼ c balsamic cream (substitute with Worcestershire sauce)
  • ½ Vidalia onion, quartered
  • 2  carrots, peeled and cut into eighths
  • 1 c baby bella mushrooms
  • 4 cloves of garlic, peeled
  • Freshly ground sea salt and pepper, to taste

Sauce Directions:  

  • Place all ingredients in one pot and bring up to a boil.
  • Adjust salt, pepper, sugar and balsamic cream to taste.
  • Set aside.

Meatloaf Directions:

  • Pre-heat oven to 350°.
  • Chop carrots, onion, mushrooms and garlic. Add vegetables and pancetta to a food processor and chop until very small pieces, about the size of large breadcrumbs. Pour into a large bowl.
  • Add cream, cheese, bread crumbs, ketchup, balsamic cream, salt and pepper to the large bowl and mix until everything is completely combined; taste and season as necessary; add eggs and mix well.
  • Add the ground beef and turkey to the bowl and mix well.
  • Add additional breadcrumbs if mixture is too wet; add a touch of cream if too dry.
  • Prepare baking pan by greasing. Form the meatloaf into pan.*(if making cupcakes, see instructions below)
  • Brush enough sauce on the meatloaf to cover completely.
  • Place in oven. Baste every 15 minutes. If meatloaf begins to darken loosely cover with foil.
  • Cook approximately two hours, until the center of the meatloaf registers 160 with a meat thermometer. The amount of time will vary depending on thickness of the meatloaf. Let sit for 10-15 minutes before cutting.

Top with heated sauce, if desired.

*Idea:  Meatloaf cupcakes with parchment paper liners

Additional needs: parchment paper

  • Make your favorite mashed potato recipe.
  • Cut parchment paper into 5″ squares and press into each cup. (or spray or use foil cupcake liners)
  • Fill about 2/3 of each cup with meatloaf mixture.
  • Top with sauce.
  • Bake about 30 minutes
  • Remove from oven.
  • Place mashed potatoes in pastry bag with star tip.
  • “Decorate” top of each meatloaf with mashed potatoes
  • Return to oven and continue baking until tops begin to brown and meat thermometer registers 160.

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