Tag Archives: meatloaf

not so healthy turkey spinach meatloaf (hint: bacon)

8 Sep

I had all the best intentions. I was going to make a healthy version of meatloaf. J and I had watched this Chow video on Roku with the recipe for what promised to be the most delicious meatloaf, ever. A meatloaf infused with spinach and swathed in bacon for the moistest log of meat you’d ever seen.

I took a risk. Instead of using the prescribed combination of ground beef, pork, and veal, I selected turkey (*gasp*). Meatloaf, no. Foulloaf, maybe? J was bugging me to cook more healthy meat, so this was our compromise: turkey wrapped in bacon.

Though a bit tedious (you gotta get out a blender), this recipe produced a luscious loaf even with my substitution of turkey. I also like that you pat the mixture into a loaf pan instead free forming it.

The turkey oozed a layer of fatty scum that enveloped the beautiful slices of bacon preventing them from becoming golden brown–that was pretty much the only downside. The bacon flavor still penetrated as I hoped it would. I also opted for a pre-made Trader Joe’s organic pomodoro sauce and it blended right in as if I had made it be scratch, too. Definitely delicious, but it’ll be real meat next time.

spinach meatloaf
from the new new york times cookbook, via chow + foul

* 1 (10-ounce) package fresh baby spinach
* 1 1/4 pounds ground turkey (or a combination of veal, beef, and pork if you prefer)
* 1/2 cup fresh breadcrumbs
* 1 medium garlic clove, minced
* 1 teaspoon kosher salt, plus more as needed
* 1 1/2 teaspoons freshly ground black pepper, plus more as needed
* 1/4 teaspoon freshly grated nutmeg
* 1/2 cup small-dice celery
* 1/2 cup loosely packed fresh Italian parsley leaves
* 1/4 cup whole milk
* 1 tablespoon unsalted butter
* 1/2 cup finely chopped yellow onion
* 2 large eggs, lightly beaten
* 3 bacon slices
* Tomato sauce, warmed, for serving

Heat the oven to 350°F and arrange a rack in the middle.

Rinse the spinach well in cold water and drain. Place in a large frying pan, cover, and cook over high heat, stirring occasionally, until wilted, about 3 to 5 minutes. (It is not necessary to add liquid; the spinach will cook in the water clinging to the leaves.)

Transfer the spinach to a colander and douse with cold water to chill. Drain and press with your hands to extract most of the moisture. Coarsely chop the spinach.

Place the meat in a large bowl, followed by the chopped spinach, breadcrumbs, garlic, measured salt and pepper, and nutmeg (no need to mix yet); set aside.

Place the celery, parsley, and milk in a blender and blend until puréed. Add to the meat mixture.

Melt the butter in a small skillet over medium heat until foaming. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add to the meat mixture.

Add the eggs to the meat mixture and, using clean hands, mix everything until evenly combined (don’t squeeze or overwork the mixture). If desired, test for seasoning by forming a small patty and cooking it in the small skillet over medium heat until no longer pink inside. Taste the patty and add more salt and pepper to the meat mixture as needed. Repeat the seasoning test as needed.

Transfer the mixture to a 9-by-5-inch loaf pan, spread to the edges, and smooth out the top. Cover the meatloaf with the bacon slices, laying them lengthwise and side by side.

Bake in the oven until just cooked through, turning the pan 180 degrees halfway through, about 1 to 1 1/4 hours. Pour off the excess fat and let the meatloaf stand for 20 minutes before slicing. If you choose, serve with tomato sauce.

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