National Meatloaf Appreciation Day

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Did you know that today was National Grouch Day? My first thought when I heard that was, finally, a day all about ME! woo hoo

If Halloween gives license to be scared, today's greeting-card holiday is an excuse to be just plain scary. Oct. 15 is National Grouch Day, the singular 24-hour period each year when having a case of "the Mondays" is not merely allowed, but encouraged. I am pleased to report that I fully embraced the spirit of this holiday.

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Now, speaking of holidays and events . . . did you know the folks over at Serious Eats have declared October 18th to be National Meatloaf Appreciation Day. Now meatloaf receives a bad rap in my not so very humble opinion. In fact, many food snobs (yes, I have been accused of this myself but hey, some people are just poor judges of character *smile*) mock those who are want to whip up a blast from the past. Well gentle readers, mock away!

Meatloaf for many is a comfort food that brings back pleasant memories of childhood and family meals gatherings for many . . . to say nothing of the most amazing sandwiches ever made from the leftovers. Meatloaf is an extremely versatile dish - in fact, it was one of the first things we made for dinner as kids (I still haven't forgotten the one my sister Rose made that NONE of us were able to scarf back. Who knew all bran wasn't a good addition to a meatloaf? LOL).

This recipe is our latest favourite meatloaf recipe. It is from Cooking Light originally. Not only does it taste amazing but it is also low-fat. What is not to love about THAT?

This recipe uses egg whites. In addition to providing the lift in cakes, egg whites act as a binder for dishes such as crab cakes, salmon patties, and meat loaf.

The finished loaf is studded with pieces of sun-dried tomato, garlic, onion, basil, and cheese. YUM Serve this dish with your favorite mashed-potato recipe.

We have also made it with ground turkey and it turned out great!


1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.

Preheat oven to 350°.

Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.

Yield: 6 servings (serving size: 2 slices)

CALORIES 294 (27% from fat); FAT 8.7g (sat 3.6g,mono 3.2g,poly 0.7g); PROTEIN 24.3g; CHOLESTEROL 53mg; CALCIUM 149mg; SODIUM 893mg; FIBER 2.5g; IRON 3.9mg; CARBOHYDRATE 30.8g

Cooking Light, AUGUST 2000

Comments

[Robert]

Now I have to admit that I really really really did not like meatloaf as a kid and have not touched it since I moved out of my parents home...

My mom made a basic one of minced meat, onions, breadcrumbs, egg and whatever dried herbs were handy. It was baked in a glass ovenproof dish or a bread tin...

The reason I disliked it was the onion - this was only coarsely chopped and there was no way to avoid the stuff in the meatloaf as it was so evenly distributed in the final product.

As a kid (and to a lesser extent as an adult) I absolutely detested the texture of onion - I don't mind the taste but the texture does nothing short of horrify and gross me out, which is why it is always incredibly finely chopped/grated in any dish I put it in to this day... (yes, I am strange I know).

This recipe looks like a very nicely souped up version of the meatloaves of my childhood and I just might give it a go once suitable onion disguising initiatives have been actioned...

[Kevin]

That looks pretty good! I like the idea of sun dried tomatoes and provolone cheese in a meatloaf.

It looks like you cooked it formed on a pan rather than in a loaf so that the grease can drip off.

[Jerry]

Robert - welcome back - have you been travelling or just innundated with work? Your meat loaf experiences as a child sound not unlike our own. The joys of meat loaf sandwiches have enabled us to move on though!

Kevin - that is exactly how we cooked it. I have made some meat loaves (even using so-called lean meats) which ended up sitting in a pool of grease. Ewwwww!

[Robert]

Hi Jerry,

I am in the process of moving my belongings back to London in preparation of moving myself back there early next year, and in between still trying to stay awake long enough to get my work done.

After the dismal summer we have been blessed with the most wonderful Indian summer that is still continuing so we are getting much higher visitor numbers at work than normal, plus some animals are breeding later into the year so that is keeping us on our toes too (we had a litter of 8 piglets 3 weeks ago and have a hunting dog due to give birth anytime now).

I have not had much inclination to blog as a result, but have been checking out your posts evey few days still.

[Jerry]

Robert - I didn't know that you were on a farm. That is a lot of work on top of everything else that you are doing!

Take time to enjoy life too!

[Robert]

I am actually in a Zoo Gerry. Much like a farm except some of the animals have teeth and claws...

The Zoo here in Dublin has been known for years amongst its staff as the 'largest open air asylum in Ireland' - that might give you an idea of how crazy it can get in here at times...

[Jerry]

Robert - that is coo (well, the zoo part anyway - not the crazy part!) LOL