Thursday, July 5, 2012

Spicy Glazed Meatloaf

I <3 clean eating.  It's no secret.  I love that I can get delicious, healthy, filling meals without sacrificing taste, or doing the damage that eating preservatives and processed foods can do.  And (as you can tell) I'm a huge fan of Clean Eating Magazine.  With one notable exception: clean eating seems to have a minor hate on for beef.  I keep finding recipes that sound great, until the part where in place of ground beef, they use ground chicken or turkey "for a leaner alternative".  I get that they've got the science and the numbers to back that up.  I get that they can prove to me on paper that I shouldn't be eating beef all day every day.  I get it, really I do.  But turkey isn't beef-flavoured, and sometimes, what I really want, is beef!

All that to say I was super-duper excited to find this really beefy meatloaf recipe in the January / February 2012 issue of Clean Eating Magazine.  I've made it several times already, and really, really enjoyed it.  So much so that I've made the mistake of digging into it before I had a chance to take any good pictures... that's why it's taken so long to get around to posting it.  I found a really good beefy recipe with no turkey!

I made this one with the air conditioner cranked up, because it takes a lot of oven time... it's not really July-appropriate.  My kitchen was boiling and so was I after eating it, but hey, hot and happy is better than hot and not :)

Spicy Glazed Meatloaf
Makes: 8 slices

1/2 yellow onion, roughly chopped
2 carrots, peeled and chopped into 2-inch pieces
2 stalks celery, chopped into 2-inch pieces
2 cloves garlic, roughly chopped
1 cup rolled oats
1 tsp chili powder
2 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp sea salt
1/2 tsp ground black pepper
1 egg
2 1/2 lean ground sirloin (beef!!)
1 cup ketchup
1 tsp ground cumin
2 tsp Worcestershire sauce

Preheat oven to 375F.  Coat an 8-inch loaf pan with cooking spray.

In the bowl of a food processor, pulse onion, carrots, celery and garlic until chopped, about 10 pulses.

In a medium bowl, mix together oats, chili powder, thyme, salt and pepper; set aside.  In a large bowl, beat egg then add the beef.  Mix together well (you may need to use your hands.)  Add oat mixture and onion mixture (again, you may need to use your hands) until well combined.  Press into loaf pan, smoothing with the back of a spoon (or your fingers.)  Place pan on a baking sheet and bake in oven for 1 hour.

Prepare the glaze by mixing the ketchup, cumin, and Worcestershire sauce in a small bowl.  Remove meatloaf from oven and pour glaze on top, distributing evenly.  Bake again for 30 minutes, until an instant-read thermometer reads 160F when inserted into centre. 

Let cool for 10 minutes.  Slice into 8 equal pieces and serve.

Source: Clean Eating Magazine, January / February 2012.

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