Best Meat Loaf Ever!

This recipe is slightly adapted from the Eating for Pregnancy book.  Its version, appropriately enough, is entitled “Best-Ever American Meat Loaf.” Truly it is THE best meat loaf I’ve ever made.

The original calls for double of everything I’ve listed here, but two pounds of meat was way too much for just the two of us. For a slightly healthier version you could substitute ground turkey for the beef.

Best Meat Loaf Ever

• 1 pound ground beef
• 1 large egg, lightly beaten
• 1 finely chopped shallot (the original calls for 1/3 cup thinly sliced scallions)
• 1/8 cup chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon dried oregano
• 1/2 tablespoon Worcestershire sauce (or maybe just a tiny bit more!)
• 1 teaspoon Dijon mustard
• 1/2 cup bread crumbs
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 ricotta cheese (the original calls for plain low-fat yogurt or whole milk)

Optional Glaze (optional, yes, but this is SOOOOOO good that you will want to make it!)

• 1/8 cup ketchup
• 1/2 tablespoon molasses
• 1/2 teaspoon rice vinegar

Preheat oven to 350°F.

Combine all of the meat loaf ingredients in a large bowl and mix well (with a fork or a hand, preferably your own hand, but whatever…)

Form the meat mixture into a small baking dish or loaf pan.

If making the glaze, whip it up and slap it on. I mean… using a basting brush or the back of a spoon, apply the glaze over the top of the meat loaf.

Bake for about 45 minutes, or until completely cooked.  An instant meat thermometer should read 160°F, and the juices should run clear when the center of the loaf is pierced.

Remove the loaf from the pan and allow the meat to rest for about 10 minutes before slicing.

This was served with a side of roasted sweet potato wedges (minus the apples and pecans in this version) and a veggie orzo salad.

Enjoy!

Lamb Meatballs

My husband LOVES lamb. I’m not the biggest fan. However, I do love meatballs! So this meal seemed like a good compromise. Making the meatballs with lamb lightens things up, and the seasonings of course, make a huge difference.

For these meatballs, I started them in a cast-iron pan to get a nice sear on the meat, then I finished them in the oven. They were really nice and juicy, but still fairly lean. A good trick for these is to use a mini-muffin pan. The meatballs fit perfectly and everything is kept in its proper place. Plus, my roasting pan was otherwise occupied.

I served these with a dollop of tzatziki sauce, warm garlic naan and roasted asparagus.

Lamb Meatballs

• 1 pound ground lamb
• 1 egg
• 1/3 cup finely diced onion
• 3 cloves garlic, minced
• 1-2 teaspoons chopped parsley
• 1/2 teaspoon cumin
• 1/4 teaspoon celery salt
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder (optional… I just wanted a bit more garlic flavor!)
• Canola oil

Preheat the oven to 375°F.

Mix all of the ingredients together in a bowl. Mix it well. Go ahead and get your hand in there. Give it some love.

Scoop out meat mixture and form into balls approximately 1 inch in diameter. Using a large spoon helps shape them, and you only have to get one hand messy. Set the meatballs aside on a plate.

Heat a tablespoon or so of canola oil in a cast iron skillet, over medium high heat.

Arrange the meatballs in a circular pattern in the pan. Be careful not to overcrowd the meatballs. I managed to get in about 8 or 9 at a time.

Pan sear the meatballs, turning until all sides are evenly but lightly browned.

Put the meatballs in the mini-muffin pan, or on a baking sheet and finish in the oven.  About 10 minutes, or until desired doneness is reached.  Or something.

Serve immediately.

Enjoy! Enjoy it more with a side of tzatziki and some naan…