Meatloaf with Fresh Herbs and Sun Dried Tomatoes

Thinking ahead to this week's menus I knew I had to make something that could be recycled a few times. There's a lot going on this week not the least of which is the construction on the house, plus we've friends coming for the weekend and to top it off, I'm working. I'm not sure how I managed it all before "we" retired. LOL

Last night's meatloaf was JBug "just wingin' it" including a combination of extremely lean ground beef and ground pork, mixed with panko crumbs, sauteed onion,  thinly sliced green onions, garlic, sweet paprika, parsley, basil and sun dried tomatoes just about sums it up except that sour cream, some leftover romesco sauce and 3 eggs helped moisten it all up. A little over an hour in the oven, 10 minutes to rest while the veggies grilled and dinner was on.

So what did we think? Well, Big Guy will eat almost anything, especially any kind of meat and he liked this with a slather of horseradish and a side of ketchup, but yours truly thought the end result was a little flat and kinda' dry. To be honest, I try not to make meatloaf or meatballs with super lean meat because it lacks the flavor and moisture only fat can provide. I'd make this meatloaf again using 80-20 ground beef and next time I'd be inclined to add a little feta cheese and some worcestershire for added punch. Just sayin'. 

Meatloaf with Fresh Herbs and Sundried Tomatoes (an original from JBug’s kitchen Antics)

3 tablespoons olive oil

1 large onion, finely chopped

1 pound ground beef (80/20 preferred)

1 pound ground pork

1 teaspoon sweet paprika

Salt and course ground black pepper

3 eggs

1-1/2 cups panko crumbs

1 cup sliced green onions, white and green part

1/2 cup sour cream

1/2 cup romesco sauce

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

2 cloves garlic, finely minced

1/2 cup finely chopped sundried tomatoes

Note - you may wish to add some crumbled feta, and a good splash of worchestshire sauce for added punch)

Heat oil in a large skillet and sauté onions until transparent. Cool. Combine remaining ingredients with cooled onions, mixing gently with your hands until just incorporated. Place on a sheet pan and form into a loaf. Bake at 350 for 60 to 65 minutes or until interior temperature reads 160. Let rest for 10 minutes before slicing.  

One year ago - Cauliflower and Green Chile Gratin

Two year's ago - Chili Dog  Perfection

 

 

Comments

[pam (Sidewalk Shoes)]

Yes, meatloaf needs a little bit of fat doesn't it? I made some with my organic, super lean ground beef - blah.

[June]

Pam - I know we try and cut calories then add all kinds of stuff so it tastes good. I mean why not just go with 80/20 in the first place? Live and learn.

[Lorraine]

I really tried to like extra lean beef, but really. the fat is where the flavor is. I like the addition of the sun dried tomatoes. I have added cheese to my meatloaf and love the added richness.

[June]

Lorraine - I agree, the cheese would have really helped but I won't be making meatloaf with extra lean again never mind that the pork was really lean too.