Recipe: "Mediterranean Meatloaf 2.0"
Sep. 29th, 2021 07:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithWe tweaked the recipe for this, and it is now much better. If you like Mediterranean cuisine, this is well worth a try.
"Mediterranean Meatloaf 2.0"
Ingredients:
1/4 cup sun-dried tomatoes in oil, chopped
a splash of oil from the tomato jar
2 tablespoons light olive oil
1/2 onion, chopped
1 cup fresh spinach, chopped
1/4 cup mozzarella pearls
1 cup quick oats, dry
1 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil flakes
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup water
1/4 cup half and half
1 teaspoon full-flavor olive oil
3 tablespoons tomato paste
1 1/2 pounds lean ground turkey
Directions:
Preheat oven to 400 F. The sun-dried tomatoes include oil, so use that to grease a loaf pan. If you can only get the kind without oil, use olive oil or cooking spray.
Chop sun-dried tomatoes to make 1/4 cup. Set aside.
Chop the onion. Put 2 tablespoons light olive oil and a splash of oil from the tomato jar into a skillet, then saute the onion until it starts to become tender and translucent. Add 1 cup chopped spinach and stir until it wilts. Stir in 1/4 cup mozzarella pearls. Remove from heat and set aside the filling.
In a large bowl, put 1 cup quick oats, 1 teaspoon garlic powder, 2 teaspoons dried oregano, 2 teaspoons dried basil flakes, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Add 1/4 cup sun-dried tomatoes, 1/4 cup water, 1/4 cup half and half, 1 teaspoon full-flavor olive oil, and 3 tablespoons tomato paste. Add 1 1/2 pounds lean ground turkey. Mix together until it forms a thick, cohesive mass.
Break off 2/3 of the turkey mixture and shape it into an oblong. Press it into the bottom of the loaf pan. Make a deep hollow in the middle of the loaf.
Carefully spoon the filling into the hollow. Try to keep it from touching the upper edges of the meat, as this will impair the seal.
Shape the remaining 1/3 of the turkey mixture into a long flat lid. Place it over the loaf and filling. Press firmly all around the edges to seal it in place.
Bake for 30-35 minutes, until the top is browned and the meat juices run clear. Let stand for 5 minutes before slicing.
Notes:
The sun-dried tomatoes are absolutely key to this recipe, but the tomato paste helps spread the flavor farther. Ideally, get the kind packed in oil, so you can use that to grease the pan and help flavor the chopped onion. Do not throw out that oil! It is a cooking ingredient on its own because of the flavor from the tomatoes, and herbs if there are any; it's usually olive oil.
Mozzarella pearls are little balls of cheese. They make excellent filling for meatloaf because they turn into gooey blobs instead of just blending in the way shredded cheese does.
You need plenty of herbs to flavor the meat. Use whatever Mediterranean ones you have an like. A Greek or Italian spice blend should work great here. A little full-flavor olive oil helps to carry the flavor.
This version is much, much better than the earlier one and is now well worth the extra trouble to make.
"Mediterranean Meatloaf 2.0"
Ingredients:
1/4 cup sun-dried tomatoes in oil, chopped
a splash of oil from the tomato jar
2 tablespoons light olive oil
1/2 onion, chopped
1 cup fresh spinach, chopped
1/4 cup mozzarella pearls
1 cup quick oats, dry
1 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil flakes
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup water
1/4 cup half and half
1 teaspoon full-flavor olive oil
3 tablespoons tomato paste
1 1/2 pounds lean ground turkey
Directions:
Preheat oven to 400 F. The sun-dried tomatoes include oil, so use that to grease a loaf pan. If you can only get the kind without oil, use olive oil or cooking spray.
Chop sun-dried tomatoes to make 1/4 cup. Set aside.
Chop the onion. Put 2 tablespoons light olive oil and a splash of oil from the tomato jar into a skillet, then saute the onion until it starts to become tender and translucent. Add 1 cup chopped spinach and stir until it wilts. Stir in 1/4 cup mozzarella pearls. Remove from heat and set aside the filling.
In a large bowl, put 1 cup quick oats, 1 teaspoon garlic powder, 2 teaspoons dried oregano, 2 teaspoons dried basil flakes, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Add 1/4 cup sun-dried tomatoes, 1/4 cup water, 1/4 cup half and half, 1 teaspoon full-flavor olive oil, and 3 tablespoons tomato paste. Add 1 1/2 pounds lean ground turkey. Mix together until it forms a thick, cohesive mass.
Break off 2/3 of the turkey mixture and shape it into an oblong. Press it into the bottom of the loaf pan. Make a deep hollow in the middle of the loaf.
Carefully spoon the filling into the hollow. Try to keep it from touching the upper edges of the meat, as this will impair the seal.
Shape the remaining 1/3 of the turkey mixture into a long flat lid. Place it over the loaf and filling. Press firmly all around the edges to seal it in place.
Bake for 30-35 minutes, until the top is browned and the meat juices run clear. Let stand for 5 minutes before slicing.
Notes:
The sun-dried tomatoes are absolutely key to this recipe, but the tomato paste helps spread the flavor farther. Ideally, get the kind packed in oil, so you can use that to grease the pan and help flavor the chopped onion. Do not throw out that oil! It is a cooking ingredient on its own because of the flavor from the tomatoes, and herbs if there are any; it's usually olive oil.
Mozzarella pearls are little balls of cheese. They make excellent filling for meatloaf because they turn into gooey blobs instead of just blending in the way shredded cheese does.
You need plenty of herbs to flavor the meat. Use whatever Mediterranean ones you have an like. A Greek or Italian spice blend should work great here. A little full-flavor olive oil helps to carry the flavor.
This version is much, much better than the earlier one and is now well worth the extra trouble to make.
