Serves 4-6
Paula
Deen is the world-class Southern comfort food Diva. We all know that. But
recently she has been taking on a new look, slimming down recipes and herself after
being diagnosed with Type 2 Diabetes. Paula’s sons, Jamie and Bobby Deen, are also
motoring down the ‘sane’ eating road. But here’s the thing – their recipes are
good, really good! So this is my riff on an insanely delicious meatloaf guaranteed
to please the most finicky child.
1 pound ground sirloin (or ground buffalo or dark turkey
meat)
10 slices uncured, nitrate-free bacon,
cooked and crumbled
8 ounces of reduced-fat sharp Cheddar cheese, grated
1 large egg, lightly beaten
½ cup bread crumbs, toasted
¼ cup
Greek yogurt
1 tablespoon Worcestershire sauce
¼ teaspoon
salt
¼ teaspoon
ground black pepper
3 slices of rye bread
½ cup
tomato sauce
2 tablespoons brown mustard
1 tablespoon brown sugar
1 tablespoon dried thyme
1 medium onion, sliced and sautéed
1 teaspoon olive oil
Preparation:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl combine the first
8 ingredients, mixing well.
3. In a small bowl combine the tomato
sauce, mustard, brown sugar and thyme. Add half the mixture to the meatloaf,
reserving the remaining sauce.
4. Put a layer of rye bread on the
bottom of a 9X5X3-inch loaf pan to absorb the juices. Press the meatloaf into
the pan. Alternatively place the bread on a baking sheet and free-form the loaf
on top of the bread.
5. Bake for 40 minutes.
6. While the meatloaf is baking, sauté
the sliced onions in a teaspoon of olive oil until well browned and crisp,
about 10-12 minutes.
7. At 40 minutes, spread the balance
of the sauce evenly over the top of the meatloaf. Layer the onions on top and pepper
generously. Bake another 10-15 minutes or until done.
8. Let the meatloaf ‘rest’ for 15
minutes and then cut and serve. This pairs well with Salt-Roasted Potatoes - http://coolcook.blogspot.com/2013/02/perfect-salt-baked-potatoes-with.html
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