Oct 20 2008
My search for eggless meatloaf
I've had a hankering for meatloaf lately. So one evening, I took the kids to our favorite '50s diner, part of the Gunther Toodies chain. A Colorado institution, the restaurant is one of those kitschy '50s joints specializing in yummy ice cream shakes and sarcastic, bouffanted waitresses. Lucie started calling it Mash Patooties after seeing my order mash potatoes and meatloaf, and the name has stuck with the rest of us since then.
After a disappointing meatloaf that was too dry and dense, I began to search for meatloaf recipe that Lucie could eat. This was a challenge since most call for eggs, a big no-no for her. Luckily I came across this terrific version at Recipe&Recipies online, which I've modified somewhat.
I'm always nervous about serving a new dish to my family, especially since I've had more misses than hits lately. However, this was a huge success. Lucie ate a big portion along with a side of peas. Nathan skipped the peas and had three servings. Paul had two servings and all of Nathan's peas. And since I've joined Weight Watchers to lose the 15 pounds I gained over the summer (sigh) I had a measly but delicious 4 ounces of it, and a side of sauteed pepper strips.
Eggless Meatloaf*
Ingredients:
2 pounds ground deer (you can use ground beef or 1 pound beef and 1 pound turkey)
fresh bread cubes from 3 slices of white bread
1 small chopped onion
2 tablespoons fresh parsley
1 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon pepper
1/4 cup milk
1 can vegetarian vegetable soup with alphabet noodles
Swiss cheese in cube or bar form
Topping Sauce:
2 tablespoon golden mustard
1/4 cup ketchup
1/4 cup brown sugar
Preparation:
1. Use your hands to mix together all the meatloaf ingredients except the cheese. Don't be concerned if you see solid pieces of the soup or bread in the mix. Just try to combine the ingredients as best as you can.
2. Shape into 8 to 10 meatballs or a loaf. I used a loaf pan on my first try. Next time, I will make a freestanding loaf, since the pan retained so much moisture and grease. In fact, I had to use a turkey baster to get rid of all the liquid. Placing the loaf on a small rack inside a pan, so the fat and grease can drip off during baking, would be a good idea, too.
3. Cut a cube of Swiss cheese (about 3/4 inch square) for the meatballs, and press into the center of each one. If you're making a loaf, cut a long 1 inch square "bar" of cheese approximately the length of the loaf to press into the center. (You can use several pieces of cheese to do this.) The idea is that when you cut into the meatball or loaf, there is melted Swiss cheese in the middle.
4. Bake loaves at 350 degrees for about 45 minutes.
5. Then mix together the topping ingredients and brush/pour over the top of loaves or meatballs.
6. Bake 10 to 15 minutes longer.
7. Let loaf sit for 10 minutes before slicing and serving. Goes great with mash patooties, I mean mash potatoes, green beans, peas, or sauteed pepper strips.
(Note: unbaked loaves and meatballs freeze well.)
*Adapted from Recipe&Recipies Website
