Grilled Mini Meatloaf with Sweet, Black Pepper Tomato Glaze

"Meatloaf, smeatloaf, double-beatloaf."

No, no, no.... nothing like the stuff Randy was coaxed into eating in the movie, A Christmas Story,  I promise!  

 We ordered some beautiful ground beef with our CSA box, and wanted to make something quick and yummy...a grown up version of a nostalgic favorite.  

Here is what you'll need to get started:

Meat mixture
1lb ground beef
1/2 half yellow onion, finely chopped
1/2 cup seasoned breadcrumbs
2 eggs
1 clove of garlic, minced
2 TBS milk
1 tsp fresh thyme
kosher salt, to taste
coarsely ground pepper, to taste

Assembly is pretty basic... 

•  mix together all of the ingredients together in a mixing bowl, being sure to incorporate them well, but not to over work it, as it will make a tough meatloaf.
• divide into quarters
• shape into an oblong loaf shape
• for fun, I skewered them with some take home chopsticks.

I used my cast iron grill pan to get nice grill marks... you can certainly do these on the outside grill or a regular skillet.  So, to get nice grill marks I oiled my pan, got it nice and hot (on med- high heat) and arranged them in the pan in the same fashion I had them laid out on the plate above, so that the grill marks are perpendicular to the chopsticks.  Cook them on one side for about 4 mins. or until the meat releases from the pan.  The meat will tell you when it is time to flip. (Don't be a chronic "flipper"... you really only need to flip it once...really)  Once you flip them, finish them off in a preheated 400 degree oven for about 4-5 more mins.  Take them out of the oven, tent with foil and let them rest on a plate for 5 minutes.

The sauce is pretty simple to make and can be made while you are letting the meat rest, or you can make it a day ahead of time and keep it in the fridge to let the flavors marry.  Spoon over meat loaves before serving,  put a bit more in a bowl at the table for dipping!

Sweet, Black Pepper Tomato Glaze
3/4 cup organic tomato ketchup
1 TBS organic honey
1 tsp Dijon mustard
3 shakes of liquid smoke
2 tsp coarsely ground pepper
1 clove garlic grated on a rasp or finely minced
3 springs of thyme leaves, removed from the stems
kosher salt, to taste


I paired it with Garlic Dill Smashed Potatoes and Carrots.  My boys love them.  I always like throwing carrots into a "smashed" side, it is a great way to incorporate an extra helping of veggies into a meal.  The potatoes and carrots came from the CSA box ... the dill from the abundant surplus from a friends garden.  

 Garlic Dill Smashed Potatoes and Carrots
3 large organic potatoes, skins on*
2 large organic carrots, skins on*
2 cloves garlic, minced
1/2 cup lowfat sour cream
1/2 cup lowfat organic milk
1TBS fresh dill, finely chopped
Kosher salt, to taste
coarsely ground peeper, to taste

*skins on- optional of course 

Here's how you make them:

• Scrub potatoes and carrots, cut into 1 inch pieces, add to large stock pot with enough cold water to cover the potatoes and carrots.  Be sure to salt your water well.  Bring to boil and cook until tender.
• While the potato/carrot mixture is cooking:  add milk and minced garlic to a small sauce pan. Heat gently over med-low heat until little surface bubbles appear on the edges.  **do not boil, it will scorch the milk**
• Drain potatoes and carrots, return to pot and smash them until you your desired texture.  We like them chunky, for the texture ^-^
• Mix in the milk and garlic mixture, as well as the sour cream, salt, pepper and dill.

**If you want, you can add a few teaspoons of butter to enrich your smashed side dish**

I rounded out the meal with some steamed broccoli, also from the CSA box, for green and crunch.

Never once did I ask my boys to,"show mommy how the piggies eat."

I hope you try and enjoy this recipe... I look forward to your feedback!

~Romy

It's About Thyme!

I'm doing it... and those who know me are probably saying, "It's about thyme!"  I have been encouraged to write down the way I cook, feed my family and friends and turn old memories into new dishes in my kitchen... Challenge accepted!

I am a working mom of two very active, young boys, and really don't have time to "plan" my meals ahead of time. I hope you visit often and get to know me and my food!

First up, I got some beautiful Napa cabbage in our CSA box yesterday... I made a dinner that was inspired by delicious cabbage rolls of my youth!  Enjoy!

Romy

Cabbage Roll Pie

1 head Napa cabbage- 25- 30 large leaves, cored, ribs removed and blanched

1 pound hot or mild Italian sausage

1 medium onion- chopped

2 cloves minced garlic

5 cups tomato sauce- homemade ( jarred if you prefer)

2 cups quinoa

3 cups low sodium chicken stock

4 TBS olive oil

2 eggs

½ cup low fat cottage cheese

2 ½  cup low fat mozzarella cheese

2 TBS seasoned bread crumbs

1 TBS oregano

salt and pepper to taste

• preheat oven to 400 degrees
• fill large pot with water for blanching cabbage - heat on high heat and bring to rolling boil- salt
• heat 1 TBS of Olive Oil in large skillet on medium heat
• add chopped onion and saute for 3-5 mins. until translucent
• add Italian sausage, break it up into smaller pieces and brown for 10 mins.
• add garlic- saute with meat and onion for a 2-3 minutes. * Make sure you do not add it too early; adding it to early can cause the garlic to burn and get bitter*
• While you are browning the meat, heat chicken stock, 1 TBS olive oil, pinch of salt and quinoa in a sauce pan.  Bring to boil, cover, reduce to simmer and simmer for 10 mins. or until al dente ( it will finish cooking in the oven)
• Drain meat mixture and add to mixing bowl
• add quinoa- cool entire mixture for 10 mins
• add eggs ( if you add them to hot mixture you risk scrambling them... yikes!)
• add cottage cheese, 1 cup mozzarella cheese, oregano, salt and pepper to taste
• mix and set aside
• Next, blanch cabbage for 2 mins in boiling salted water, drain on kitchen towel
• In a 12x9 lasagna pan add 1 cup tomato sauce
• layer ½ of the blanched cabbage leaves to cover the bottom of the dish
• layer all of the meat and quinoa filling next
• spread 1 ½ cup tomato sauce then sprinkle with ½ cup mozzarella cheese
• layer the remaining cabbage to cover
• top with the remaining sauce, then cheese
• mix remaining olive oil and bread crumbs and mozzarella cheese together and sprinkle over top
• bake for 45 mins
• cool for 20 mins
• serve and enjoy :)

will make 8- 10 servings