Monday, April 26, 2010
Monday: "Maxed Out Meatloaf" using Green Puree
I wish you could tell how great this meatloaf tastes by looking at the picture, but you can't. Truly, the pictures do not do it justice. I apologize. I promise this one tastes delicious.
1/4 cup Green Puree
2 Tbs. tomato paste
4 Tbs. ketchup, divided
1 large egg, beaten
1/2 medium onion (about 1/2 cup), finely minced or pureed in a food processor
1 tsp. Worcestershire sauce
1/2 cup rolled oats, ground in a food processor
1/3 cup wheat germ, unsweetened
1 tsp. salt
1 lb. lean ground beef or turkey
Cooking spray for baking sheet
Preheat oven to 350 degrees and spray a baking sheet with oil. In a large bowl, combine the Green Puree and tomato paste, mixing well (with the back of a fork) until the green color turns brownish. Mix in 2 tablespoons of ketchup, egg, onion, Worcestershire, oats, wheat germ, and salt. Add the ground meat to this mixture and mix with your hands until well combined, then shape it into a single rectangular loaf, or 4 mini-loaves, on the prepared baking sheet. Glaze the top and sides of the loaf or loaves with the remaining ketchup, adding a little more if needed to cover the top and sides of the loaf. Bake for about 50 to 55 minutes, until the internal temperature is 160 degrees.
This recipe was taken from Missy Chase Lapine's book, The Sneaky Chef.