Entertain Meatloaf Style

Entertain Meatloaf Style
Staff Writer
Cindy's Table

Once I found out last minute that we were having company for dinner — it happens a lot in our house — and I had planned on making meatloaf for dinner. I took out my bundt pans and turned this simple recipe into a gourmet meal.

Click here to see more recipes on Cindy's Table 

6
Servings
436
Calories Per Serving
Deliver Ingredients

Notes

Special Equipment: 1 large bundt pan or 2 mini bundt pans

Ingredients

  • 1  Tablespoon  olive oil
  • medium sweet onion, chopped
  • red bell peper, chopped
  • carrot, chopped
  • cloves garlic, ground
  • 2  Pounds  ground turkey or ground beef
  • 1 1/2  Teaspoon  dried basil
  • 1  Teaspoon  dried oregano
  • 1/2  Teaspoon  dried thyme
  • 3  Tablespoons  tomato paste
  • 1  Tablespoon  Worcestershire sauce
  • large eggs
  • 1  Teaspoon  sea salt
  • 1  Teaspoon  freshly ground pepper
  • 1/4  Cup  paleo-friendly ketchup, plus extra for serving
  • Cooking Spray or Coconut Oil

Directions

Preheat the oven to 350 degrees.

In a skillet over medium heat, add the olive oil. Sauté the onions, red pepper, and carrot for about 5 minutes, then add in garlic for another 2 minutes. Remove from heat add in all the spices, 2 tablespoons of tomato paste and stir together, let cool for about 5 minutes

In a large bowl add ground turkey and loosen with a fork. Add the 2 eggs, salt and pepper and combine with the fork. Add the mixture from the pan into the bowl and combine well

In a small bowl, add the remainder tablespoon of paste and ¼ cup of ketchup and mix well. It will be a little think.

Coat 1 large bundt pan or 2 mini bundt pans with cooking spray or oil. Take the ketchup mixture and line the bottom on the bundt pan. Divide meatloaf mixture between the bundt pan and press down firmly.

Place the meatloaf on a baking sheet and bake for 30-35 minutes if using 2 mini bundt pans, and for 40-45 minutes if using 1 large bundt pan. The internal temperature of the meatloaf should be 160 degrees.

Let the meatloaf rest for at least 10 minutes after taking it out of the place it in a bowl with a spoon for individual serving.

Nutritional Facts

Total Fat
28g
40%
Saturated Fat
11g
46%
Cholesterol
135mg
45%
Carbohydrate, by difference
3g
2%
Protein
41g
89%
Vitamin A, RAE
23µg
3%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
34µg
38%
Calcium, Ca
87mg
9%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
22µg
6%
Iron, Fe
7mg
39%
Magnesium, Mg
50mg
16%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
356mg
51%
Selenium, Se
24µg
44%
Sodium, Na
182mg
12%
Water
101g
4%
Zinc, Zn
10mg
100%

Meatloaf Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatloaf Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Around the Web