Tuesday, September 29, 2009

The Mother Loaf

Alright, so I've got to vent and so vent I shall. I hate Physics. I know my very existence is based on physics, but I hate it. I think it's pointless to know how one gets from point A to point B and how fast it takes me to get there. I don't care how heavy something is if it's on an incline. And I really hate right triangles right now. With that being said, I want to personally thank Physics and the fact that it almost completely ruined my Sunday evening. The only savior was some good comfort food... in the form of a loaf of meat. I give you - the Motherloaf. I know, stupid name... but oh was it delicious...

Adapted from Bon Appetit Oct 2009 Issue -"Turkey Meatloaf w/ Mushrooms & Herbs"

2 tablespoons olive oil
2 cups bread crustless bread squares (I used half french baquette and half wheat sandwich bread)
1 cup chicken broth
8 oz. button mushrooms, sliced
1 large green pepper, chopped
2 large eggs, lightly beaten
1/4 cup shallots, minced
2 tablespoons fresh parsley, chopped
1/2 tablespoon thyme
2 teaspoons kosher salt
steak seasoning mix (you can make your own, or store brand, mine is equal parts red pepper flakes, season salt, and chili powder)
1/2 teaspoon black pepper
1 lb. ground turkey breast
1 lb. ground chuck beef

Preheat oven to 350 degrees. Grease a loaf pan and set aside.

Toss bread squares in chicken broth and let soak for about 10 minutes.

Add in everything else but the meat. Mix up real good.

Add in the meat and blend well. Mold into pan and bake for about an hour and 25 minutes. Let rest for about 15 minutes.

Slice and serve.

Now seriously, how easy is that! I love meatloaf. And this is no exception. I made a quick and easy gravy also by mixing some of the pan juices with some beef stock and reducing down. Add a little cornstarch and the mixture should thicken a bit if you like it that way! Enjoy!

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