Food is just another medium for artistic expression – be it cupcakes or meatloaves. The cupcakes had to take a short hiatus due to a brush with a parent’s mortality. (Although I did manage to create a cupcake during this time – after all, it was our 4th of July/Free from the Hospital celebration!)
No matter what the food project is – my credo is that it must taste as good as it looks and everything must be edible. That being said, here’s the recipe for my meatloaf. . .
ITALIAN MEAT LOAF WITH FRESH BASIL AND PROVOLONE (from Cooking Light August 2000. I’m an excellent cook – I’ve never claimed to being a chef!)
- 1 cup boiling water
- 1/2 cup sun-dried tomatoes, packed without oil
- 1/2 cup ketchup
- 1 cup seasoned breadcrumbs
- 3/4 cup finely chopped onion
- 3/4 cup chopped fresh basil
- 1/2 cup (2 ounces) shredded sharp provolone cheese
- 2 large egg whites
- 2 garlic cloves minced
- 1 pound ground round
- cooking spray
- Additional ingredients depending on the project (see below)
Combine boiling water and dried tomatoes in a bowl, let stand for at least 30 minutes (until soft). Drain tomatoes and finely chop.
Preheat oven to 350F
Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients in a large bowl. Add tomatoes to meat mixture. Shape meat mixture on a broiler pan coated with cooking spray. Brush the meatloaf with a thin layer of ketchup (skim).
Now it gets exciting! Here’s where you need additional ingredients and they will depend upon the project. I use various mustard, barbeque sauces and even salad dressings for their differing colors. Herbs and vegetables add color and create different textures. Mashed potatoes (use the “instant” kind) are a way to provide color and texture and taste great (think twice baked potato!)
Bake at 350F for 1 hour or until an instant thermometer registers 160F.
Let stand 10 minutes before slicing.
Want some inspiration? Here’s a few . . .
And who doesn’t have a friend who collects photos of “feral toilets” – you know, toilets that have been released into the wild? I’m sure a coffee table book is in the works for him. Scoured the area, drove to Chicago from North Carolina and *sigh* found no feral toilet. This was the best I could do. Barbeque sauce and yellow mustard created the details for this one – with a raisin for the handle. (And DID eventually find a feral toilet – down the street from my parent’s house in Kentucky. Go figure.)
Had to make a special meatloaf for Valentine’s Day. However, since I’m not your average kinda woman, my heart was “different”. Apparently this looked really good because when I texted the photo to a friend, his response was, “Oh, no – what did you do?”
My homage to Holy Week was create the Last Supper – I went through the frig and pulled out various veggies and sauces of differing colors. Sweet potatoes, russet potatoes, red onions, sugar snap peas, ketchup, barbeque sauces and mustards. This was a total meal in one!
Somewhere around the world, I’m sure it’s almost Meatloaf Time. What will yours look like?