The best meatloaf ever, deconstructed!

Three weeks ago, I felt like I had conquered the world!  After years of trying, I finally created a meatloaf my son, J.J., not only liked, but wolfed down!  And as he did, he exclaimed, “OMG, mom!  This is the best meatloaf ever!”

This meatloaf is not only packed with flavor, but also loads of fat.  That’s why it is so delicious!  Mindful, however, that it is not something J.J. and I can indulge in often, I took to my kitchen lab to attempt to cut down on the bad stuff, and create a dish that was still pleasing to the palate.

The best way to approach my deconstruction?  Try the original recipe first, so you experience the  tastes and textures.  Then create your own deconstructed version, and identify which substitutions you can live with!

Jane’s best meatloaf ever!

Onion gravy

Large onion, finely diced

2-3 cloves roasted garlic, mashed

One envelope dry onion soup mix

2 TB. butter

2 TB. beef bouillon

2 TB. flour + 1 TB. flour reserved

2 c. water

Pinch salt

In a saucepan, melt the butter.  Stir in chopped onions and mashed garlic, and lightly sprinkle with salt.  Sauté until onions are translucent.  Stir in the onion soup mix, and 1 TB. flour.  Cook for two minutes.  Add the water and stir.  Let simmer uncovered for about 10 minutes, until sauce just begins to thicken.  Remove ¾ c. of the mixture and set aside.  Whisk in the remaining flour, beef bouillon, and 1 c. water.  Bring the mixture to a boil, whisking constantly, until the mixture reaches desired consistency.  Cover and set aside.

Meatloaf

1 lb. ground chuck

1 lb. ground pork

2 c. mashed potatoes, seasoned to taste

1 c. buttermilk

½ c. Panko bread crumbs

 ¾ c. reserved onion gravy

½ c. Six cheese Italian mix

2 TB. mayonnaise

2 TB. Dijon mustard

2 TB. tomato paste

2 TB. dry parsley

1 TB. dry marjoram

1 TB. Worcestershire sauce

1 large egg

2 tsp. salt

1 tsp. pepper

Crushed red pepper flakes

In a large bowl, mix together all ingredients except for the potatoes and meat.  Set aside for 15 minutes,  until the bread crumbs have absorbed the moisture.  Gently fold in the meat until well blended.  (I use my hands.  One of the best kitchen tools I own!)

Preheat the oven to 425 degrees.  In a lightly greased baking dish, shape half the meat into an oblong form. Create a tunnel down the middle.  Generously fill with mashed potatoes, and lightly drizzle with gravy.  Placed  the remaining meat mix on top, and completely seal in the mashed potatoes.  Form into a rounded oblong shape. 

Place in a greased , 9” x 13” baking dish.  Pour half of the remaining gravy on top, and lightly spread it all over the meat, using a spoon.

Bake  50-60 minutes until well-browned.  Remove from the oven and let sit one half hour.  Serve with the remaining gravy.

Jane’s best meatloaf ever! deconstructed

Onion gravy

Large onion, finely diced

2-3 cloves roasted garlic, mashed

One envelope dry onion soup mix

>Health alert:  Many varieties of dry onion soup contain MSG, and possibly other allergens.  If an MSG-free version is not available, substitute an MSG-free beef or vegetable bouillon.  In the alternative, pureed porcini mushrooms mixed with an MSG-free soy sauce will create a hearty beef-like flavor.

>Ingredient alert:  The onion soup enhances the flavor of the onions with dehydrated onions as well as beef bouillon.  To maintain the depth of flavor, try pureeing an additional ¼ c. of onions, along with the porcini mushrooms and MSG-free soy sauce.

2 TB. butter

>Fat alert:  While butter adds flavor to this gravy, you can do without.  Simply sauté the onions with I Can’t Believe It’s Not Butter Spray, or a spray grease, such as PAM.

2 TB. beef bouillon

>Health alert: Some varieties of beef bouillon contain MSG.  If an MSG-free version is not available, substitute an MSG-free vegetable bouillon.   In the alternative, pureed porcini mushrooms mixed with an MSG-free soy sauce will create a hearty beef-like flavor.

2 TB. flour + 1 TB. flour reserved

>Health alert:  If you have a sensitivity to white wheat flour, cornstarch, Agar Agar, or white bean flour may be substituted.  

>Ingredient alert:  The flour is this recipe serves as a thickening agent.  The amount required when using substitutions depends on the particular product.  Most will suggest the appropriate amount that should be used.

2 c. water

Pinch salt

(Follow the instructions above.)

Meatloaf

1 lb. ground chuck

1 lb. ground pork

>Fat alert:  If fat is a concern, ground chuck and ground pork may be substituted with leaner meats, including ground turkey and ground chicken.

>Ingredient alert:  Fat not only adds flavor, it adds moistness to the meatloaf.  The use of alternatives may result in a drier meatloaf.   Try increasing the bread crumbs and the buttermilk by ¼ c. or increasing the mayonnaise by 2 TB. 

2 c. mashed potatoes, seasoned to taste

>Health alert:  Potatoes are high in carbohydrates.  In truth, this meatloaf can be stuffed with any vegetables of your choosing, or none at all. 

>Ingredient alert:  If you are attempting to imitate the texture of mashed potatoes, try a combination of mashed cauliflower and parsnips seasoned to taste, and thickened to a mashed potato consistency with an acceptable ingredient, such as Agar Agar, unflavored gelatin, or Dixie Diners Mashers.  Other low carb substitutes include roasted and mashed turnips, rutabagas, celeric, and Jicama.  Before combining any of these vegetables, taste them individually.  Each has a very specific taste and may be best used alone.

1 c. buttermilk

>Fat alert:  Buttermilk is high in fat.  It may be substituted with the same amount of low-fat or skim milk, or Greek Yogurt. In addition, adding 1 TB. lemon juice or white vinegar will curdle the milk, creating a buttermilk-like substance. 

>Ingredient alert:  Substituting buttermilk may alter the flavor of the meatloaf, and require additional seasonings.  Taste the meat with each substitute to determine which flavor is most acceptable.

>Ingredient alert:  Buttermilk also contributes to the moisture of the meatloaf.  You can whisk together milk and fat-free mayonnaise (about 1-2 TB.) to a maintain that moisture level.

½ c. Panko bread crumbs

>Health alert:  Panko bread crumbs are made with uncrusted white or sometimes, white wheat bread, and are generally low in calories.  If carbs, white flour, or bread are concerns in your diet, check the label on the breadcrumbs, and if necessary, try substituting whole wheat or whole grain bread crumbs.

¾ c. reserved onion gravy

½ c. Six-cheese Italian mix

>Fat alert:  If fat is a concern, use low-fat  cheeses.  But taste each before using.  The strong flavors in the six-cheese combination enhance the over-all flavor of the meatloaf.  If the low-fat cheese you use lacks flavor, leave it out!

2 TB. mayonnaise

>Fat alert: Real mayonnaise is high in fat, but many low-fat or no fat versions are available.  In addition, mayonnaise may be substituted with Greek yogurt or salad dressing.  When using low-fat substitutes, however, check the sugar content as well.  For many food producers, the sugar is adjusted upward when fat is removed.

>Ingredient alert:  in this recipe, mayonnaise not only adds to the overall moisture in the meatloaf, it boosts the flavor.  You may need to try several different varieties before accomplishing a similar boost in flavor.

2 TB. Dijon mustard

2 TB. tomato paste

2 TB. dry parsley

1 TB. dry marjoram

1 TB. Worcestershire sauce

>Health alert:   Certain varieties of Worcestershire sauce contain MSG.  Check the labels carefully!

1 large egg

>Health alert:  If the cholesterol in eggs is a concern, simply substitute two egg whites, or ¼ c. milk or Vegan egg replacement. 

>Ingredient alert:  The egg in this recipe is intended as a binding agent.  It is necessary if the meatloaf is to hold together. 

2 tsp. salt

1 tsp. pepper

Crushed red pepper flakes

(Follow the instructions above.)