Earlier today, I tried to replicate one of my favorite meals discovered on a recent business trip -- basically, a mixed green salad with meatloaf on it. I know it sounds gross, but this little takeout place near my LA office makes the most delicious mixed green salad with carrots, cukes, hearts of palm and strips of turkey meatloaf, tossed in a lemony vinagrette. And the meatloaf is WARM. Yum.
So, today I rustled up some meatloaf leftovers (recipe below), cut it into fat strips (kind of like the size of chicken strips on a chicken caesar salad), and tossed them in the microwave for a couple of minutes. Then I took a bag of mixed greens and shredded carrots (didn't have any hearts of palm on hand, sadly), tossed those with some balsamic, EVOO, salt, pepper and oregano, and then laid that nice warm meatloaf on top. And sprinkled a little parmesan on top for good measure.
Oh, it was so good. I'm totally making bigger meatloaves from now on.
Wishing everyone a weekend of good eats!
1 lb ground beef or turkey (I usually go super-lean, but it obviously tastes better with more fat in it)
1 large egg
1 cup (or so) of breadcrumbs
1/2 cup (or so) grated parmesan or romano cheese
1 clove garlic, minced
1 T dried parsley
1 T dried oregano
1 pinch red pepper flakes
Salt and pepper to taste (you don't need much salt with the cheese in there)
Preheat oven to 375. Mix all ingredients together, adding bread crumbs until mixture is just barely moist. Form into a loaf, place in loaf pan, and bake 35-45 minutes until cooked through. I usually leave beef meatloaf a little pink in the center, not so much with the turkey. (Of course, I cook everything until it's a briquette these days, under the watchful, nagging eye of the Mr.)
Sometimes, if I'm feeling like a juicier loaf, I'll add another egg and a bit more cheese and breadcrumb. Meatloaf is a very subjective thing!