Mom's meatloaf on a Sunday afternoon... I've heard that story told and retold, as he reminisces of the joys of childhood and his mother's kitchen comforts, with a wistful smile on his face. I can see the emotion and pleasure those thoughts evoke as he's speaking--- he's almost in a trance, remembering how many times his hungry belly was satisfied with this classic comfort food. I love to let him go there...
And as much as I love to hear him remember how his mom's cooking pulled their family together, I don't necessarily love remembering how heavy and fattening that beautiful meatloaf recipe is. I want him to be able to enjoy a good meatloaf, and I really want to have a warm kitchen that has as much nourishing influence on our children as the one he grew up with. So, here's a lightened version of this old favorite, in honor of Pam Barber.
Ingredients:
Celery
Bell peppers
Onion
Garlic
Spinach
Carrot, grated *optional
Olive Oil
1/2 cup milk
1/2 cup ketchup
1 egg
Lean ground turkey (or beef)
1/2 pack saltines, crushed
Lowrey's seasoning salt
salt and pepper
Preheat oven to 350 degrees
1. Brown turkey (or lean ground beef) in sautee pan. Transfer to a bowl to cool.
2. Sautee vegetables in the same pan with a drizzle of olive oil, over medium heat.
3. Puree softened vegetables in a blender with 1/2 cup milk, 1/2 cup ketchup, and egg.
4. Add puree to cooked meat. Crush the saltines and stir them in.
5. With clean hands, shape meat mixture into loaf and put in loaf pan or a foil lined baking dish.
6. Spread 1/4 cup ketchup over top
7. Bake for 1 hour.
Let loaf cool a bit before slicing.
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