one I know makes a killer meatloaf and serves it at least once a week for dinner. I, on the other hand, usually reserve my ground meats for those crazy recipes like meatballs, hamburgers, pasta bolognaise and the occasional taco night.
So when I was thinking what to do for supper tonight, I decided why not try and make a meatloaf? Well below is my version of a meatloaf with the more cholesterol friendly chicken and veal, instead of beef. I am sure this recipe will work just as brilliantly with beef, so go ahead and try it that way if you prefer.
The creamy mashed potatoes are something I make all the time. My 1 year old daughter loves them and if I want to get the protein of the chicken in to her, I just hide it in the mashed potatoes. – (she will just have to take it up with her therapist )
This is a super easy recipe and I will definitely be adding it to my what’s for dinner repertoire in the future. Let me know how it works out for you?
Chicken & Veal Meatloaf
1lb ground Chicken
1 lb ground Veal
1 cup diced fine button mushrooms
1 extra large egg
1/4 cup bread crumbs
1 tsp. oregano
1 tsp. ginger
1 tsp. garlic powder
1 tsp. ground mustard
1 tsp. all spice
kosher salt and black pepper to taste
For the glaze:
1/4 cup teriyaki sauce
2 tbsp. favorite spicy Dijon mustard
Pre-heat oven to 375
Prep. a large cooking sheet or throwaway aluminum pan with non-cook spray.
In a large mixing bowl add your ground meat, mushrooms, egg, bread crumbs, and all your spices. Mix well. Using your hands or with a large spoon, place your ground meat onto the cooking sheet, and form an oval shaped meatloaf.
In a small bowl whisk together your glaze ingredients. Using a pastry brush, generously cover your meatloaf all over with the glaze.
Place in oven and cook for about 30-35 minutes or until meat has browned nicely and is thoroughly cooked.
TIP: if you find your meat mixture to dry and not sticking well together, go ahead and add another egg to the mixture to help bind everything together.
Creamy Mashed Potatoes.
2-3 shallots, sliced thin
1 tbsp. extra virgin olive oil
7 yukon gold potatoes, boiled
1/4 cup soy milk
2 tbsp. margarine, melted
In a medium skillet, saute the shallots in olive oil for about 8 minutes on low until caramelized
In a large mixing bowl, mash the potatoes well, add the soy milk and margarine and mix well. Add the caramelized shallots, salt and pepper. Serve hot with a nice piece of meatloaf on top.
kosher salt & pepper to taste