Caramelized Onion Meatloaf

I can by no means claim to be a meatloaf connoisseur or craftsperson.  For all the cooking I’ve done over the years, I still make cheater meatloaf – the type made by smooshing together ground turkey, an egg, a few bread crumbs and the magic seasoning packet that is probably chock full of artificial flavors, colors, preservatives and salt.  But hey – serve it with a simple baked potato and steamed green beans and everyone is happy – AND it’s still a better dinner than take out burgers.  Libby will eat it as long as I make it with turkey, and the guys devour it.  

I found this recipe in my new cookbook, Almost Meatless: Recipes that are Better for Your Health and the Planet and decided to give it a whirl. On a teacher’s grading scale I’d give this one a “B” for flavor.  I think the grade could easily be raised to an “A” by using ground beef; but I generally stick with turkey for the sake of healthier cooking and because I’m all for doing my part to minimize the toll cattle farming takes on the environment.   Sometimes, though, try as I might, I just can’t replace the depth of flavor beef brings to a recipe.  The caramelized onions added a lot and the glaze was really delicious.  In fact, I’ll find another application for the glaze one of these days. 

I knew my biggest taste hurdle would be to keep Alex from assuming that all meatloaf tastes like the usual stuff and decide that just because this is different, it’s icky.  In the end, I’m pretty sure he would always go for the “cheater loaf” if given a choice; but he seemed to do fine with this….until Libby gleefully told him he was eating tofu…he was deeply offended by the betrayal :) 

Anyway, for those of you interested in expanding your meatloaf horizons, I’d definitely recommend this recipe.  Not only is it a tasty alternative to the traditional, it’s packed with healthy veggies and is extremely budget friendly.  With one pound of ground turkey, I was able to serve four and have leftovers for later.   ENJOY! 

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Ingredients

2 tablespoons butter
Kosher salt and fresh ground black pepper
1 medium onion cut into 1/8-inch dice (about 1 cup)
2 medium carrots cut into 1/8-inch dice (about 1 cup)
2 stalks celery cut into 1/8-inch dice (about 1 cup)
1 tablespoon minced garlic
1/2 cup chicken stock
2 eggs
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 cups freshly grated Parmesan cheese
1/4 cup fresh, whole wheat bread crumbs
1 pound lean ground turkey or beef
1 pound extra-firm tofu, pressed and crumbled*
1/2 cup ketchup
1/4 cup balsamic vinegar
1 teaspoon hot sauce
3 tablespoons brown sugar

Instructions

In a large, heavy-bottomed pan over medium-low heat, combine butter, a pinch of salt, and onion.
Caramelize onion slowly for about 30 minutes, stirring occasionally and reducing the heat if it browns too quickly.
When onion is deep, dark brown, turn the heat up to medium-high, add the carrots, celery, and garlic, and saute for about 1 minute.
Add the stock and bring to a boil.  Reduce the liquid by half.  Set aside and cool slightly.
In a large bowl, whisk the eggs, Worcestershire, and mustard.  Add the cheese, onion mixture, breadcrumbs, turkey, tofu, 2 teaspoons salt and a few grinds of pepper. 
Mix gently to form a loaf on a rimmed baking sheet.
Bake for 1 hour.
While loaf is baking, combine the ketchup, vinegar, hot sauce, 1/2 teaspoon salt and brown sugar in a saucepan over medium-high heat.  Bring to a boil and lower heat to a simmer.  Watch carefully so it doesn’t burn. Cook for about 5 minutes until sauce reduces and resembles a syrup.   

* To press tofu, slice into 1 inch slabs.  Place slabs between two clean tea towels or several layers of paper towel.  Place a large pot or baking sheet with something heavy on top of towels.  Press for an hour. 

This post is linked to Fit Meals Monday.  the Hearth and Soul Blog Hop , Fudge Ripple’s Tuesday Night Supper Club and Whatcha Making Wednesdays.

 

Fit Foodista

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