• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Spicy Glazed Meatloaf with Roasted Rosemary Sweet Potatoes and Sauteed Brussels Sprouts

Tonight as I left work I was back to thinking about comfort food. As I said yesterday in my post about lasagna, there’s just something about that familiar, warm food that brings you back to life. Or in my case, health. As Matt and I roamed the grocery store aisles, we suddenly settled on the idea of meatloaf. A familiar comfort food, but one I intended to shake up a little bit.

I ate meatloaf as a kid, and I wanted so badly not to like it. There was something about the name that turned me off. I don’t really like the word loaf in reference to anything except bread. But meatloaf is delicious: moist and tender and easy to prepare, and even my dislike of it’s namesake could not deny that. A recipe from Cook’s Illustrated caught my attention once with the addition of a glaze to the meatloaf, and I love the idea. It makes a flavorful crust that eliminates the need to dip the finished slices in ketchup or mustard or anything else.

I’ve also added a few unique spices and flavors to my meatloaf – a little soy sauce, some sriracha hot sauce, and some dried spices to give it a greater depth of flavor. And, to make Matt happy, I added two of his favorite foods (comfort or otherwise): sweet potatoes and brussels sprouts. Best of all, tomorrow I can have a meatloaf sandwich!


Spicy Glazed Meatloaf with Roasted Rosemary Sweet Potatoes and Sauteed Brussels Sprouts


Meatloaf recipe based on one seen in Cook’s Illustrated
Served 2.
Leftover Potential: This is one of those meals that’s a perfect example of the difference of re-heating in the oven instead of the microwave. a 375 degree oven will recrisp the potatoes and brussels sprouts as well as heating up the meatloaf. Made 1 meal after the initial dinner.

Meatloaf
1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
2 tsp thyme
2 tsp paprika
1 tsp red pepper flakes
1/8 cup ketchup
1/4 cup chicken broth
1 egg
1 Tbsp soy sauce
1 Tbsp Dijon mustard
salt, as needed
pepper, as needed
1 lb. ground turkey, chicken, or beef
3/4 cup breadcrumbs

1/2 cup ketchup
1 Tbsp Sriracha
1/2 tsp coriander
1/4 cup cider vinegar

1. Preheat the oven to 375 degrees Fahrenheit. Line a loaf pan or baking sheet with aluminum foil, and spray lightly with non-stick spray.
2. In a small saute pan, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Season with thyme and paprika. Remove from heat and set aside.
3. In a large bowl, combine the ketchup, chicken broth, egg, soy sauce, mustard, salt, and pepper. Mix well. Add the cooled onion mixture and the ground meat. Mix well to combine. Add the bread crumbs and mix again to combine completely.
4. Press the meat mixture into the loaf pan or form a loaf shape on the baking sheet. Bake in the oven until beginnng to brown on top, about 15-20 minutes.
5. Meanwhile, combine the ketchup, sriracha, coriander, and vinegar in a small bowl. Mix well to combine.
6. Remove the lightly brown meatloaf from the oven, and smother it with the glaze. Return to the oven and raise the temperature to 400 degrees and bake until cooked through and fully browned, another 10-15 minutes. (A thermometer should read 150-155 degrees). Remove the meatloaf from the oven and allow to rest for 5-10 minutes. Then slice the meatloaf into 1/2 inch slices and serve immediately.

Roasted Rosemary Sweet Potatoes
2 medium sweet potatoes, cut into 1/4 inch cubes
3 Tbsp olive oil
1 sprig fresh rosemary, coarsely chopped
kosher salt, as needed

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, toss the sweet potatoes with the oil to coat. Add the rosemary and salt, also tossing to coat.
3. Transfer the mixture to a baking sheet and bake until the potatoes are soft in the center but the edges are crispy, 10-12 minutes. Keep warm until ready to serve.

Sauteed Brussels Sprouts
1 tbsp olive oil
1 1/2 cups brussels sprouts
1 clove garlic, minced
salt, as needed

1. In a medium saute pan, heat the oil over medium high heat. Add the brussels sprouts and saute until beginning to brown slightly.
2. Add the garlic, and continue cooking until the brussels sprouts are fully browned and cooked through.
3. Season with salt and keep warm until ready to serve.

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