Recipe: Red Meatloaf & White Carrots

Dinner last night was one of those “comfort meals” that everyone talks about… meatloaf and mashed potatoes… classic, right?  I have a habit of taking classics and adding a new “wine’d up” spin on things, so this dinner was no different.  I was craving meatloaf and I had a small bag of baby carrots in the fridge, so I came up with a way to cook both dishes at the same time.  Brilliant, right?  Actually, it was more of a fluke the first time I tried it last week, but it really does work!RedMeatloaf&WhiteCarrots

I started out making the meatloaf.  I used one package ground turkey, two palms full of seasoned bread crumbs, some dark red wine (I used a Cabernet Sauvignon that my neighbor had given me… yummy!), a hefty squirt of dijon mustard, some Montreal Steak Seasoning, an egg, and some parsley.   I mixed everything together until it was nicely combined (feel free to add a little more of the bread crumbs if it’s too moist).  Then I assembled the baking portion of the meal.

Using a loaf pan, I sprinkled a layer of baby carrots on the bottom of the pan and poured some white wine (I used the Chardonnay I had in the fridge) over top.  I then put a large piece of foil over the carrots, to create a new “loaf pan” for the meatloaf, and sprayed it with cooking spray.  I formed the meatloaf into the pan and made a bit of a well down the center.  Before I popped the pan into the 375 degree oven for an hour, I added a touch of ketchup on top for color and sweetness.

  DOnce the meatloaf had cooked for the hour, I removed it and let the pan sit for 5-7 minutes before lifting the meatloaf off the carrots and slicing the loaf for dinner.  The white wine had cooked the carrots to a perfect al dente’ and the meatloaf was dense and tasty.  Adding some homemade mashed potatoes was just the perfect accompaniment.

If you’re looking for a simple way to make comfort food, this really did it for me.  I hope you’ll try it and let me know how it turns out for you!  Enjoy….

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