Kale & Mushroom Meat Loaf
We’ve had a lot of rain the last couple of days, which I suppose is good for that whole drought thing, but rain never really makes me happy-happy, so I haven’t been enjoying it as much. But the weather hasn’t curtailed my activities as I’ve spent much of the last couple of days canning some Strawberry Jam, Orange Ginger Marmalade, and Strawberry Preserves. Which seriously gives me a warm fuzzy, and I’m totally going to have to can more often – it’s way more cooler than I would have thought, and not nearly as hard as I thought. I’ll post the recipes a little later when I get a chance.
With all the canning, I’ve spent much of the last few days in my favorite place in the whole house – the kitchen. In addition to working the canning, I also think that I’m pretty close to perfecting my No-Knead Daily Bread recipe, which I will share when I get a chance. It’s kind of loosely based on the Mark Bittman recipe in the New York Times. I know, I know – I’m late to the party with that one, but hey – what are you going to do.
Anyhow, aside from that I’ve been trying to come up with some innovative ways to use the veggies in my farm box, and I got to say, this recipe was an awesome way to include some veggies, while still creating something hearty and meaty for the family. Mr. Man has been after me to make him Meatloaf for a long time, since I guess it was one of his favorite dishes as a kid – I was never a fan when I was younger, but this dish has changed my mind. Sometimes I even impress myself. lol
Although I called it a Meatloaf, it’s probably more of a meat-cake, since I made it filled a 9″x13″ pan. (heh heh – meat cake… heh heh) I was shooting for planned leftovers, which worked well – up to a point. The meatloaf was so delish that we all ended up eating more than was really good for us in that first sitting, and so I don’t think it’s going to last for as many meals as I thought it would, lol. I know the picture is kind of crappy, but trust me – it tastes excellent. I wasn’t able to take a picture when it was fresh, because I had to rush off to take Miss Thing to her extracurriculars.
- 2 lbs Ground Beef
- 1.5 lb Italian Sausage
- 1 lb Ground Lamb
- 1 bunch kale; stems removed and coarsely chopped
- 1 large Onion; diced
- 6 cloves Garlic; minced
- 1 and 1/2 cups Panko Bread crumbs
- 1/4 cup Red Wine
- 8 oz Mushrooms; sliced
- 2 eggs; lightly beaten
- 1 cup Catsup
- 2 sprigs Rosemary; leaves removed and minced
- 1/4 Cup Dill; finely chopped
- 2 tbs Butter
- 1 tbs Kosher Salt
- Preheat the oven to 350°
- Melt the butter in a large skillet.
- Add the onions and saute until translucent and just beginning to brown
- Clear a small space in the onions, and add the mushrooms. Saute until tender, 2-5 minutes depending on thickness
- Stir in the garlic and the kale and toss to combine with the onions and mushrooms
- Continue to toss until kale becomes bright green.
- Stir in the Red Wine and then remove from heat and allow to cool while assembling the other ingredients
- Place the meats, bread crumbs, and eggs and 1/4 cup of the catsup together in a large bowl, mix thoroughly.
- Mix in the rosemary, dill, salt, and kale mixture.
- Pat the mixture in to a 9″x13″ cake pan, tapering it down along the edges of the pan
- Spread remaining Catsup on top of the meat mixture
- Bake for 30-45 minutes, or until cooked through