Healthified Meatloaf

Warning: Spoiler ahead!

We are so happy that Top Chef is back on TV, and this week, the episode was one of our favorite challenges: update and healthify a classic comfort food.

I love comfort food. Well, duh, right? Why else would they call it comfort food if average Americans didn’t love it?

Unfortunately for South African (apparently partially raised in exile in Connecticut) contestant Micah, whom we liked but expected to be eliminated soon, she got to update meatloaf and mashed potatoes.

Personally, I thought that would be an EASY assignment, not the one that would get the contestant sent home. In fact, I had an updated and healthier meatloaf baking in the oven while we watched the show. AND since my meatloaf turned out Elks Lodge delicious, plus was full of ingredients that Tom and Padma would have approved, I’m going to share the recipe with you.

In the interests of full disclosure, I have never made the same meatloaf twice. Meatloaf was one of the first dishes I learned to cook, and I’m all about the “Hmm, that might be good in it” style of cooking. So don’t fuss about the exact ingredients if you try this at home.

Ingredients

• 1 lb ground turkey (ideally the 7% fat kind; if they don’t label it in your area, then the regular kind. NOT the ground turkey breast/ 1-3% fat kind)
• 1/2 lb chicken sausage, loose (not link)
• 1 cup leftover whole grain pilaf (details below)
• 2 eggs
• 1/4 cup “quick” oats
• 1 tsp seasoned salt
• 1.5 tsp “herbs de provence” (or other seasonings you like)
• handful of breadcrumbs if needed

Pilaf Digression

Last week, I made a vat (well, cooked, not quite 3 cups) of mixed whole grain pilaf, which didn’t work quite as well as I’d hoped as a pilaf, but was PERFECT as the filler for the meatloaf.

Pilaf ingredients

All of these could safely be halved.

• 1/2 cup quinoa
• 1/4 cup amaranth
• 1/4 cup barley
• 1/2 cup brown rice
• 1 large vidalia onion
• 1 cup mushrooms
• 2.5 cups chicken broth

Saute the chopped onion and sliced mushrooms until the onion is translucent.

Dump all the dry grains in a pot, stir them up a little, add the onions and mushrooms, then the chicken broth. Bring to a boil, then cover and turn the heat to low for 45 minutes.

Of course you could cook it in mushroom broth or water and make it vegetarian, but since we’re adding it to the meatloaf, what’s the point?

WHEN I DO THIS AGAIN, I’ll probably skip the amaranth. I think that’s what gave this too cereally a texture for pilaf. But it was perfect for meatloaf.

Meatloaf Cooking

Dump everything together in a large bowl and mix it thoroughly with your hands. Yes, it feels gross, but the results are worth it. You may want to start with just 1 egg and see if you actually need the second one for texture.

If you are one of those people who likes your meatloaf ketchup infused (that’s not the way I roll), add as much as you want, and definitely start with just the one egg. You may need to increase the amount of oats and/or breadcrumbs.

The trick to meatloaf is getting the texture right. If it’s too runny/sticky/gloppy in the bowl, you’re going to get more of a giant meat patty than a loaf. Too dry and it’s going to get you sent home, just like Micah.

Incidentally, that’s why I recommend the “regular fat” turkey and the whole egg, not just the white. Meatloaf needs some fat to cook properly.

What you want is something that holds its shape, but is kinda sticky/gloppy when you’re done mixing. The easiest way to correct too wet is by adding breadcrumbs. I needed 1 generous handful.

You know what would probably also be good in this recipe? Parmesean cheese! My next meatloaf I’ll try adding 1/4 or 1/3 cup of grated parmesean. Or you try it and tell me if it tastes as good as it sounds. (Yes, that’s cheese, that’s fat, whatever. This is healthier meatloaf; I am about balance, not strict food rules.)

Anyway, once you have a meatloaf that is sticky but holds its shape, put it in the middle of a roasting pan and bake it in the oven at 350 for 45 minutes.

For reheating, I like to slice and heat in a dry pan, like hamburgers, more than in the microwave, but that’s just me.