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WINNER OF TOP CHEF SEASON 3!
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Italian Style Meatloaf with Smashed Garlic Potato & Roasted Pepper Sauces
Italian Style Meatloaf with Smashed Garlic Potato & Roasted Pepper Sauces
Prep Time: one hour
Serves: 8-10
Directions:
Mix first seven ingredients in loaf pan for 40 minuites and bake at 350 degrees.
Roast cherry tomatoes with 1/4 of chopped garlic, 1/2 tablespoon thyme and 1/4 olive oil in oven for 375 degrees until softened.
Roast new potatoes with remaining olive oil and thyme, and 1/4 of chopped garlic in oven for 40 minutes or until easily pierced with a fork at 375 degrees.
Add to meatloaf roasted tomato mixture (setting aside tomatoes) then slightly mash potatoes with nonfat greek yogurt and remaining roasted garlic and chiffonade of fresh basil.
Roast red and yellow peppers separately and puree and strain to make sauces.
Reduce red wine, balsamic vinegar, brown sugar, salt and pepper over low heat until halved in quantity.
Plate with pepper sauces underneath then top with stack of meatloaf. Add tomatoes then potatoes. Drizzle with red wine reduction.
Ingredients:
2 lbs ground sirloin
1 onion, chopped
1/2 cup pine nuts
1 scallion, chopped
1/2 cup sundried tomatoes, chopped
3 egg whites
1/4 cup dried raisins
1 large pack cherry tomatoes
1 garlic bulb, chopped
1T thyme
1/2 cup extra virgin olive oil
8 new potatoes, halved
1/2 cup nonfat greek yogurt
Chiffonade of fresh basil
1/2 red pepper
1/2 yellow pepper
2 cups red wine
1/2 cup balsamic vinegar
1/2 cup brown sugar
Salt and pepper to taste
TOP CHEF
Season 4 - Chicago
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Comments
aajay wrote:
That's not a bad recipe. but no wonder the texture was bad. It's not meatloaf without some bread; she could have used whole wheat. And, I'm sorry, egg whites don't cut it. Maybe one egg and on white. Sorry Micah.
posted on June 28, 2007 at 6:51 AM
Pearlish wrote:
Can this recipe be complete? Is it actually made with no salt and pepper? Even with the onions, I think that's going to be one bland meatloaf.
posted on July 8, 2007 at 2:55 PM
Regina Cooey wrote:
This recipe sounds really bad. Raisins?? Pine nuts?? Ok... I would have used either onions or the scallions... not both... added some bellpepper, salt, pepper and some garlic... where is the garlic... meatloaf is not meatloaf without garlic.......some bread crumbs or maybe some cracker meal..... Oh well it is not my meatloaf recipe.....
posted on July 11, 2007 at 8:22 PM
Kailuacats wrote:
Other than the dried raisins (oxymoron? Aren't raisins already dried?), all the ingredients seem viable and they should work. I was making meatloaf and tried a few of Michah's ingredients (leaving out the pine nuts, ugh!), the raisins and the scallion. I added ground lamb and ground veal (both lean and low fat with scads of flavor). I did use her roasted tomatoes, but used them as a topping instead of my mom's catsup topping. I liked it, my husband had a bit of a problem without the ketchup. The potatoes, with the greek yogurt and basil, was a hit (although I didn't pile it on the meatloaf). My plating was not as fancy, but I didn't have any left overs either. :^)
posted on August 9, 2007 at 11:51 PM
Jim wrote:
Kailuacats, the term "dried raisins" is a redundancy, not an oxymoron. An oxymoron would be a juxtaposition of two terms that are direct opposites, like "massively thin", "partial monopoly", and "honest politician." :-D
As for the recipe itself, I haven't tried it yet, but with a bit of tweaking, it should be okay. I don't think it needs salt if the sun-drieds are sufficiently salty, but it definitely needs something to give it a little heat if there's no pepper.
posted on August 27, 2008 at 8:55 AM