Chorizo & Butternut Squash Shepherd's Pie

Printable Recipe

Prep time: 5 minutes
Cooking time: 30 minutes

Serves: 4

Ingredients:
Meatloaf:
3/4 lb/340 g fresh chorizo sausage (if you can't find chorizo, Italian works well too)
3/4 lb/340g ground beef
¼ cup Italian/flat leaf parsley, chopped
1 medium onion, finely chopped
½ cup oatmeal (healthier than breadcrumbs)
1 egg
Salt & pepper to taste

Topping:

1 roasted butternut squash, mashed

Directions:
1. Preheat oven to 400°F/200°C.

2. Blend all the meatloaf ingredients together in a bowl. Form into a loaf and place it in a non stick loaf pan (or spray with a little non-fat cooking spray).

3. Bake for about 30 minutes. An instant read thermometer will show 150°F/60°C

4. If you haven't already made the roasted squash, place it in the oven on a cookie sheet at the same time as  the meatloaf.

5.  When the squash is tender, remove from the oven and mash.

6. Carefully let the extra fat drain from the meatloaf pan and then top the meat with the mashed squash.  Return to oven for 5 minutes or until the squash is hot.

Mushroom Spinach Surprise Meatloaf

Not the prettiest photo - a little blurry, and you can't really see the layer of mushrooms & spinach filling or get a real feel for the spicy glaze, but it tasted delicious.


Printable Recipe


Prep time: 15-20 minutes
Roasting time: 45-60 minutes (until no longer pink and internal temperature is 160 °F/71°C 
Resting time: 10 minutes

Serves 6-8

Ingredients:
Surprise filling:
1 tbsp olive oil
1 tbsp butter
2 cups fresh cremini mushrooms, thinly sliced
8oz/225g baby spinach leaves 
Meatloaf:
2 lb/945g ground beef
1 large egg, lightly beaten
1 small onion, finely chopped
¼ cup oatmeal (healthier than breadcrumbs) 
2 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves, chopped
Freshly ground pepper
Glaze:2-3 tbsp honey
1/2 - 1 tbsp chipotle in adobo, pureed

Directions:

Filling:1. Preheat the oven to 350°F/175°C. Line a 9x13 inch (22x33 cm) baking pan with tin foil for easy clean up.  Line a small loaf pan with plastic wrap... to use a mold for the meatloaf.

2. Heat a small skillet, over medium high , add the olive oil and butter.  Swirl until the melted butter blends with the oil.  This keeps the butter from burning.  Saute the mushrooms and 1 tbsp fresh thyme until golden and the liquid totally absorbed. (about 5 minutes or so).

3. Wilt the spinach.  I use the microwave, but you could use a steamer.  Press out any excess liquid and coarsely chop.  Add to the mushrooms in the skillet.  Season with salt and pepper to taste.   Turn off the heat but leave on the burner to make sure there is no liquid when you layer the meatloaf.Preparing the meat loaf 
4. Combine all the meat loaf ingredients in a large bowl and mix well.  Divide roughly in half.

5. Place half the mixture into the plastic wrap lined loaf pan, making a well in the center for the filling.

6. Place the mushroom spinach mixture in the well, scooping it away from the edges.  Before placing the rest of the meat mixture over top, take some bits to reinforce the wall.  Cover completely with the rest of the meat mixture and make sure there are no gaps where the filling can leak out.

7. Transfer the mixture to the prepared baking pan - The easiest way to do this is to place the lined pan over the loaf pan and flip.  Gently remove the loaf pan mold and the plastic wrap.

Preparing the glaze
8. In a small cup, combine the honey and ½ the chipotle, Stir, taste and add more chipotle to your taste. Spread over the top of the meatloaf.

Roasting:
9. Roast at 350°F/175°C for 45-60 minutes. It’s done when the internal temperature is 160-165°F/71-72°C. If you don’t have a meat thermometer, slice into the center of the meatloaf. It should no longer be pink.

10. Lightly cover with foil and let rest on the counter for 10 minutes. Cut into 1 inch/2.5cm slices.

Serve with your favorite comfort food side. 
Some suggestions: 
Thyme "roasted" Sweet Potatoes
Roasted Rosemary New Potatoes 
Garlic mashed potatoes would be awesome too. Just throw a couple of peeled garlic cloves into the water along with the potatoes.  Drain and mash adding butter, milk, salt & pepper or whatever your favorite extras.

Mushroom Meatloaf with Honey Chipotle Glaze

Mushroom Meatloaf with Honey Chipotle Glaze
From fineCooking Magazine

Printable Recipe

For other options

Prep time: 20-30 minutes
Roasting time: 45-60 minutes
Resting time: 10 minutes

Serves 6-8

Ingredients:
4oz/112g bread (Italian, French, Portuguese or sourdough – preferably stale, with crusts) cut into 2” pieces (about 2 ½ cups)
1 cup milk
1oz/28g dried wild mushrooms, reconstituted in 1 cup boiling water
½ cup shallots, finely chopped
½ cup fresh cremini mushrooms, finely chopped
2 large cloves garlic, minced
1 tbsp olive oil
¼ cup sherry
¼ cup mushroom liquid
1 lb/450g ground veal
4oz/113g turkey fennel sausage, casings removed
12oz/340g ground beef
2 large eggs, lightly beaten
1 tbsp fresh thyme leaves
1 tbsp Worcestershire sauce
Freshly ground pepper
Glaze:
2-3 tbsp honey
¾ - 1 tbsp chipotle in adobo, pureed

Directions:
1. Preheat the oven to 375°F/190°C. Line a 9x13 inch (22x33 cm) baking pan with parchment paper.

2. Soak the dried mushrooms in 1 cup boiling water for 10 minutes or until soft. Drain the mushrooms, reserving the cooking liquid. Chop the mushrooms and set aside.

3. Soak the bread cubes in 1 cup milk for 5-10 minutes. They should be soft but not falling apart. Lightly squeeze a handful at a time to remove some of the milk. Finely chop.

Cooking aromatics -
4. Heat the oil in a large skillet over medium low heat. Add the finely chopped shallots, garlic, chopped reconstituted mushrooms & fresh cremini, toss with the oil and cook, stirring occasionally until the shallots are soft. (about 6-8 minutes).

5. Add the sherry & mushroom liquid & toss. Simmer briskly until almost dry (about 4-5 minutes). Transfer to a large bowl and allow to cool until warm.

Preparing the meat loaf
6. Add the meat, eggs, Worcestershire sauce, chopped bread, thyme & pepper to the bowl of aromatics. Gently mix all the ingredients until just combined. Try not to compact the mixture.

Tip from fineCooking …if you want to taste for flavor, heat a little oil in a small skillet over medium low heat. Form 1 tbsp into a small patty. When oil is hot, cook the patty on both sides until cooked through (they suggest 5 minutes) . Transfer to a plate and let cool slightly. Taste and then adjust seasoning as needed to the bowl of meat loaf mixture.

7. Transfer the mixture to the prepared baking pan and form into a 10x4inch (25x10cm) loaf.

Preparing the glaze
8. In a small cup, combine the honey and ½ the chipotle, Stir, taste and add more chipotle to your taste. Spread over the top of the meatloaf.

Roasting:
9. Roast at 375°F/190°C for 45-60 minutes. It’s done when the internal temperature is 160-165°F/71-72°C. If you don’t have a meat thermometer, slice into the center of the meatloaf. It should no longer be pink.

10. Lightly cover with foil and let rest on the counter for 10 minutes. Cut into 1 inch/2.5cm slices.

Serve with your favorite comfort food side. I roasted some baby new potatoes cut in half and sprinkled with fresh rosemary, sea salt & pepper and tossed with olive oil on a lined, rimmed cookie sheet during the last 15 minutes of the meatloaf cooking. Garlic mashed potatoes would be awesome too.

Spicy Beef Burgers

Spicy Beef Burgers
Adapted from Delicious - Australia

Printable Recipe

Prep Time: 10 minutes
Cook Time: 10minutes

Serves 4-6

Ingredients:
1lb/450g ground beef
3 tbsp medium curry paste (I used rogan josh)
2 tbsp cilantro/coriander, chopped
¼ cup mango pickle, chopped
½ red onion, chopped
For the bun…
Red onion slices ( grilled mine along side the burgers on my grill pan - they caramelized and were awesome) My Honey liked his raw.
Spicy tomato relish (magazine suggestion, I didn’t have so opted for more mango pickles)
lettuce

Directions:
1. Combine ground beef, curry paste, cilantro, chopped onion and chopped mango pickle in a bowl. Form into 4 patties.

2. Preheat a grill pan or BBQ, if you’re lucky, brush burgers with a little oil (I used olive, but any vegetable oil would do). Cook for about 5 minutes per side, turning once. The burgers should be cooked through but not dried out.

Serve on buns with your favorite fixin’s.
NOTE: this would make an awesome meatloaf. Just bake at 350ºF/180°C for 45 minutes or until an instant read thermometer inserted into the center reads 160ºF/71°C. Allow it to rest for 5-10 minutes before serving to absorb some of the juices.

Sicilian Meatloaf

Sicilian Meatloaf
From All the Best Recipes:

Printable Recipe

Prep time: 10 minutes
Roasting time: 1 hour
Serves 6

Ingredients:
1lb/450g medium ground beef
½ onion, finely chopped
2 large cloves garlic, finely chopped
1 cup fresh breadcrumbs (Note: I used oatmeal – great substitute for The South Beach Dieters)
¼ cup Italian/flat leaf parsley, chopped
1 tbsp fresh basil, chopped or 1 tsp dried
1 tbsp fresh oregano, chopped or 1 tsp dried
1 ½ tsp kosher or sea salt
½ tsp freshly ground black pepper
2 tbsp tomato paste
¼ cup water
1 egg, lightly beaten
3 slices provolone cheese
3 slices capicollo or prosciutto
Topping:
Chunky tomato sauce
Grated Parmesan cheese

Directions
1. Preheat oven to 350ºF/180°C.

2. In a large bowl, combine beef, onion, garlic, breadcrumbs (or oatmeal), parsley, basil, oregano, salt and pepper. Mix tomato paste in ¼ cup of water and add to meat mixture along with the beaten egg.

3. On a large sheet of parchment paper, spread the meat mixture into a rectangle about 15”x10” (38cm x 25cm), with the longer side toward you. Arrange the provolone and capicolla/prosciutto down the middle.

4. Using the parchment to guide you and keep the roll nice and tight, roll the meat toward you around the filling. Keep moving the parchment so that it doesn’t actually become part of the roll. Once the meat is completely rolled, bring the parchment up and around the meat roll and twist the ends. Place the parchment wrapped meat roll on a large piece of foil and securely wrap around the parchment wrapped loaf. Place in a roasting pan or rimmed baking sheet.

5. Roast in the preheated oven for 1 hour or until an instant read thermometer inserted into the center reads 160ºF/71°C. Let it stand for 10 minutes before unwrapping and slicing. Top with chunky tomato sauce ( I like mine spicy – after all, it is Sicilian) and a sprinkling of Parmesan cheese.

I love to serve this either of these two South Beach Diet friendly sides: Sweet Potato Ginger Mash or Cauli-fried “rice”.

Curried Meat Loaf

Curried Meatloaf
Inspired by a spicy meatball recipe on Jam & Clotted Cream

Prep time: 5 minutes
Cooking time: 45 minutes
Serves 4-6

Ingredients:
1½ lb/450 g lean ground beef or lamb
½ cup oatmeal (not the instant kind)
1 onion, finely chopped
2 large cloves of garlic, minced
2cm (1”) fresh ginger, grated
1 tbsp ground coriander
2 tsp cayenne pepper
1 tsp ground cumin
½ cup packed fresh oregano and Italian parsley, chopped

Glaze:
3-4 tbsp Jalfrezi curry paste ( a mild, sweet/sour curry)
Enough water to dilute it enough to be able to brush it over the meat loaf

Directions
1. 1. Preheat oven to 350ºF/180°C.

2. In a bowl, mix all the ingredients with the exception of the glaze.

3. Form into a loaf and place in loaf pan. Spread a generous amount of glaze over the meatloaf. Bake for 45 minutes or until the center feels firm.

I love to serve this with roasted root vegetables, like beets, carrots and onions sprinkled with some fresh thyme leaves, a little salt & pepper and a drizzle of olive oil baked at the same time as the meatloaf.

Easiest Meat Loaf

Easiest Meatloaf Ever
Prep time: 5 minutes
Cooking time: 45 minutes

Serves: 4

Ingredients:
1½ lb/ 680 g ground beef (chicken or turkey works too)
¼ cup Italian/flat leaf parsley, chopped
¼ cup other chopped herbs (oregano, thyme, basil….)
2 tbsp tangy, spicy mustard (this time I used Kozlik’s Blonde Mustard – made with beer and whole mustard grains)
1 medium onion, finely chopped
½ cup oatmeal (healthier than breadcrumbs)
1 egg
1-2 cloves garlic, minced
Salt & pepper to taste


Directions:
1. Preheat oven to 350°F/180°C.

2. Blend all the ingredients together in a bowl. Form into a loaf and place it in a non stick loaf pan (or spray with a little non-fat cooking spray). Spread a little more mustard on top.

3. Bake for about 45 minutes.

Nothing could be easier or more comforting after a hard, frazzled day!