|Turkey Apple Meatloaf. (Courtesy of Foodland Ontario)
My table's cozy but big enough to fit all of you! So — come on over and bring your pot luck favourite. That's right, in the next few weeks, I’ll be offering recipes to share in my new column called Rita’s Table — and I’m hoping you’ll take part. All you have to do is share your favourite food photos with me by emailing email@example.com or by tweeting or instagramming your photo with the hashtag #ritastable. I’ll chose my favourite photos to appear in my column the following week.
Stay tuned for more information. In the meantime, enjoy the following comfort classics — and nothing beats a good meatloaf in cold weather season.
So — join me at the table! And enjoy the following.
Mozzarellissima Gourmet Meatloaf
Turn your next meal into a retro gourmet feast with this twist on a classic meatloaf, created by Quebec-based TV host and cookbook author, Sabrina Tutino on behalf of Saputo Cheese.
- 2 lb. (1 kg) minced medium ground veal (or beef, pork or turkey)
- 1/4 cup (60ml) breadcrumbs
- 1 egg
- 1 1/2 Tbsp. (22ml) olive oil, divided
- Pinch each salt and freshly ground pepper
- 1 small onion, finely chopped
- 2 small tomatoes, 1 diced and 1 sliced
- 1 Tbsp. (15 ml) powdered beef stock
- 12 oz. (340 g) light mozzarella cheese, cubed
- 5 oz. (150 g) thinly sliced prosciutto
- 8 to 10 mixed orange, red and white carrots, coarsely chopped
- 1/2 cup (125 ml) white wine (or water)
- Juice of half a lemon
Preheat oven to 350F (180C). In a bowl combine meat, breadcrumbs, egg and 1 Tbsp. (15 ml) of olive oil. Season with salt and pepper, and mix well. In a 9”x13” (23 cm x 33 cm) ovenproof baking dish lined with plastic wrap, pack meat mixture flat, then drizzle with remaining olive oil. Distributing evenly, top with chopped onions, diced tomato, powdered beef stock and half of cubed cheese. Cover with slices of prosciutto and rest of cheese. With the help of plastic wrap, roll meat lengthwise into a long log. Discard plastic wrap after log is formed. If needed, use your hands to completely close meatloaf, sealing fillings inside.
In baking dish, top meatloaf with sliced tomato and any remaining onion pieces.
Place chopped carrots around meatloaf, then pour white wine into bottom of baking dish. Cover with aluminum foil and bake for 45 minutes. Remove foil, then cook uncovered for an additional 45 minutes. Sprinkle lemon juice over the carrots, and serve as a side dish with meatloaf. Meatloaf can be served hot or cold. Serves 4 to 6.
TIP: If desired, the amount of diced onion and tomato used inside the meatloaf can be adjusted to suit your own taste.
Ground Veal Mushroom Herb Loaves
Made with lean veal, this unique twist on meatloaf combines omega-3 rich walnuts, nutrient packed salba and vitamin and mineral dense mushrooms with herbs, garlic and onions. Serve with squash purée and steamed green beans for a simple and healthy supper. Recipe courtesy of Ontario Veal Appeal (Ontariovealappeal.ca).
- 1 Tbsp (15 ml) olive oil
- 1 cup (250 ml) finely chopped onion&
- 1 cup (250 ml) finely chopped mushrooms
- 2 cloves garlic, minced
- 1/2 tsp (2 ml) each, salt and fresh cracked pepper
- 2 Tbsp. (30 ml) salba or flax seeds
- 1/4 cup (60 ml) chopped walnuts
- 1/4 cup (60 ml) each, finely chopped fresh dill and parsley
- 1 lb. (500 g) lean ground Ontario veal
- 1 egg, lightly beaten
- 2 Tbsp. (30 ml) grated Parmesan cheese
Preheat oven to 350°F (180°C). In skillet, heat oil over medium-high heat. Stir in onion and mushrooms; cook, stirring often, until onions are softened, golden and no liquid remains, about 8 minutes. Add garlic and cook one minute. Remove from heat and transfer to large bowl. Stir in salt, pepper, salba, walnuts, dill and parsley. Let cool completely. Stir in veal and egg, mixing thoroughly but gently until well combined. Transfer to lightly greased muffin tins. Mound into 6 cups. Sprinkle with Parmesan cheese. Bake in centre of oven until cooked through, about 45 minutes. Let cool slightly before serving. Serve with squash purée and steamed green beans. Makes 4 to 6 servings.
Bacon Wrapped Meatloaf
Presentation is exciting, taste is divine; recipe courtesy of Chef Michael P. Clive for Rickard’s Oakhouse Lager.
- 2 Tbsp. (30ml) extra-virgin olive oil
- 1 large onion, peeled and diced
- 1/2 lb.(240g) mushrooms, trimmed and finely chopped
- 2 large cloves garlic, peeled and minced
- 1/2 cup (125ml) winter lager beer
- 1/2 cup (125ml) heavy cream
- 1 1/2 tsp. (7ml) fresh oregano, minced
- 1 1/2 tsp. (7ml) fresh thyme, minced
- 1 1/2 tsp. (7ml) salt
- 1/2 tsp. (2ml) freshly ground black pepper
- 1 lb. (454g) each lean ground beef, pork, veal
- 1 egg, lightly beaten
- 3/4 lb. (375g) smoked bacon (sliced-about 13 slices)
Preheat the oven to 400F (200C). Heat olive oil in a large skillet over medium-high heat. Saute onion until translucent, about 8 minutes. Add mushrooms and garlic and cook over medium-high heat until just begin to colour, 3-5 minutes. Stir in cream, beer, oregano, thyme, salt, and pepper. Bring mixture to a boil, then reduce heat and simmer until vegetables are tender, about 8-10 minutes. Transfer mushroom/vegetable mixture to a large mixing bowl and let cool.
Add beef, pork, and veal to vegetable/mushroom mixture. Stir in egg and continue mixing until all ingredients are thoroughly combined. On a flat surface, position a large sheet of parchment paper. Place strips of bacon flat, side-by-side, across middle of paper allowing them to slightly overlap. Form a log of meat mixture running lengthwise over bacon slices. Roll parchment paper away from you, over log of ground meat and continue rolling until wrapped. Twist ends of paper tightly to trap in juices. Wrap again using a sheet of aluminum foil and twist foil ends. Place loaf onto a baking sheet and roast in oven for one hour. Remove loaf from oven and let it rest for 10-15 minutes. Slice meatloaf into 3/4 inch thick wheels and serve over mashed potatoes, gravy, roasted carrots and glazed pearl onions. Serves 4.
Turkey Apple Meatloaf
Fast and easy to assemble, this tasty, tender meatloaf does double-duty as turkey burgers, or perfect for sandwiches next day. Recipe courtesy of Foodland Ontario.
- 1 Tbsp. (15 ml) vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium apples (such as Empire, McIntosh, Cortland), peeled and diced
- 1 cup (250 ml) fresh bread crumbs
- 1/4 cup (60 ml) chopped fresh parsley
- 2 lb (1 kg) ground turkey
- 1 egg, beaten
- 1 Tbsp. (15 ml) whole grain mustard
- 2 tsp. (10 ml) Worcestershire sauce
- 1 1/2 tsp (7 ml) salt
In large nonstick skillet, heat oil over medium heat. Add onion; cook for 5 minutes, stirring occasionally. Stir in garlic and apples; cook for about 3 minutes or until apples are tender. Remove from heat. Stir in bread crumbs and parsley. In large bowl, combine ground turkey, egg, mustard, Worcestershire and salt; stir in apple mixture until well combined.
Press turkey mixture lightly into 8- 1/2 x 4- 1/2 -inch (22 x 12 cm) loaf pan sprayed with cooking spray. Bake in 350 F (180 C) oven for about 1 hour or until thermometer registers 165F (74C). Serves 6.