Yesterday, we shared cookbook author Dana Jacobi’s tips for making the perfect meatloaf. As promised, we’re featuring her Super Bowl Meatloaf recipe today, made with equal parts lean ground beef and ground turkey breast.
“On television recently,” she says, “a halftime menu for Super Bowl Sunday featured a football-shaped meatloaf glazed with barbecue sauce”—a concept she adapts here for health-conscious cooks.
And if you’re entertaining only a few football fans on Sunday, “leftover sandwiches are great the next day,” Jacobi says.
All of the ingredients should be available at your local natural and organic food store.
Super Bowl Meatloaf
Makes 8 servings
3/4 pound 93% lean ground beef
3/4 pound 93% lean ground turkey breast
1 large egg white
1/2 cup reduced-sodium ketchup
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup barbecue sauce
1 tablespoon canola oil
1 cup finely chopped celery
1 cup finely chopped onion
1/2 cup finely chopped poblano chile pepper (or 1 small can diced chile peppers, drained)
1 small carrot, shredded
1 garlic clove, minced
3 slices whole wheat bread (or 1/2 cup whole-wheat breadcrumbs)
Preheat oven to 350°F.
In medium skillet, heat oil over medium-high heat. Sauté celery, onion and poblano pepper until onion is translucent, 5 minutes. Mix in carrot and garlic, and cook until vegetables are soft, 3 minutes. Set vegetables aside to cool.
Meanwhile, tear bread into 1-inch pieces. Whirl bread in a food processor, pulsing until the texture of crumbs. Set the breadcrumbs aside.
In large mixing bowl, mix together beef, turkey, egg white, ketchup, cooked vegetables, breadcrumbs, salt and pepper. Mix ingredients with hands or sturdy fork until well combined.
Spray oil on a baking sheet that has sides. Mound meat mixture on sheet, shaping it with hands into a pointed, domed oval (10” x 6” x 2½”). Brush 1/4 cup barbecue sauce over meatloaf. Bake meatloaf, uncovered, for 30 minutes.
Brush on another 1/4 cup of barbecue sauce. Bake 20 minutes.
Brush on remaining barbecue sauce, and bake until instant-read thermometer registers 160°F, about 20 minutes. Let meatloaf sit on pan for 20 minutes.
Transfer meatloaf to serving platter, using two wide spatulas. If desired, surround meatloaf with vegetables that are the colors of your favorite team. Choices include: steamed broccoli, red or golden beets, white turnips, or sautéed red, green, yellow or orange bell pepper strips. For blue, use purple potatoes, mashed or quartered and roasted.
Recipe and photo courtesy of the American Institute for Cancer Research