Its meatloaf season! Is there really a meatloaf season? I don’t know, however, when there is that slight change in the air and for us in tropical southern Florida I am talking about a little less humidity that is when the first sign of fall arrives. Actually, the only sign of fall. That being as it may…
I was making meatloaf today and turned on the t.v. while writing this post and The Kitchen was making meatloaf and so was Giada. Like most people, I love meatloaf. It is so easy and even easier to create your own style of meatloaf based on your tastes.
My favorite meatloaf is Wolfgang Puck’s bacon wrapped meatloaf recipe http://www.wolfgangpuck.com/recipes/meats/Bacon-Wrapped-Meat-Loaf. I have made it several times yet wanted to cut down on calories so I recreated it for our lifestyle and taste. (Oh who am I kidding, its for my lifestyle and taste…Punkin eats whatever I make.)
So quick rundown of changes to Wolfgang’s recipe:
1 c. unsweetened almond milk instead of 1 c. heavy cream
1 lb. organic ground turkey instead of 1 lb. ground pork (I have also used 2 lbs. ground organic turkey and cut out ground beef entirely. If you do this add a bit of Kitchen Bouquet liquid which will give the meat a brown color instead of the paleness that turkey can have, if it bothers you.)
Eliminated 1 lb. ground veal (I just can’t do it)
Swapped turkey bacon for regular bacon
Added 1/2 c. panko breakcrumbs
Added an additional egg
So that’s really all the changes I have made, I suppose I should type the recipe entirely and will do that. However, it is the……………meatloaf JAM…………. man that takes the meatloaf to a whole new level, especially when I use only ground turkey, which can be a bit drier. Though when you add the sautéed veggies to this with the cream or milk it really makes a turkey meatloaf moist. Usually no one would know its a turkey meatloaf.
1 c. BBQ sauce (your choice or whatever you have in the fridge…could use ketchup as well)
2 T. coarse champagne mustard (because I have it…you could use any type you have, but I like the course type instead of the plain smooth yellow mustard, but it will work)
2 T. organic agave syrup
2 T. Spicy pepper relish (again, I had this and wanted something with a kick…you could add siracha, hot sauce, chopped jalapenos or any pepper you have, adds a nice texture too)
Mix together and spread on your meatloaf. Double the recipe if you would like to have additional “jam” for dipping. Then I layer on my turkey bacon and slather with a second coating of jam. Bake meatloaf covered with foil and during last 20 minutes, pull the foil off so bacon can get a bit crispier and meatloaf jam can caramelize.
The unfortunate part of most of this is that I forget to double the whole recipe because we never have enough left over for sandwiches or instead of meatballs, cut big chunks and add sauce and serve over spaghetti squash the next day or pasta of your choice.
Finish with a glass of wine…duh.