Lo-Salt Healthy Recipe – Meatloaf

meatloafEverybody loves a good slider sandwich but cooking a burger takes time and attention.  Preparedness makes all the difference, this can be prepped ahead and then sliced when cool, seared in a sauté pan.  A little butter (not healthy) and a little crisp edge will give this a great texture, almost carnitas style.   Can be prepped one day ahead of time and served to perfection.  Take it to the next level and sear it animal style with ketchup and mustard before serving on a toasted challah or brioche bun.  Make good choices.

Meatloaf Sandwiches with Wisconsin Sharp White Cheddar

Serve 6 ppl

Ingredients:

2  pounds ground beef  chuck

1 c. bread crumbs

1/4 cup fresh parsley, chopped

1 large onion, finely chopped

1 large green bell pepper, chopped

1 Serrano Pepper seeds removed fine chopped

1 whole egg

1 1/2 teaspoon Lo-Salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

1 cup JRB BBQ Sauce – recipe below

3 tbsp. Sherry vinegar

3 tbsp. Maple Syrup

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

Liquid Mixture:

In a small bowl, combine JRB BBQ sauce, sherry vinegar, maple syrup, Dijon mustard and Worcestershire sauce.

Meat Mixture:

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, egg, seasoning and 3/4 cup of liquid mixture.

Form into loaf and pack into loaf. pan or bread loaf tin, lightly oiled. Glaze with some of the remaining liquid mixture to coat.

Bake in a 350°F oven for one hour, basting occasionally with remaining liquid mixture. Drain off excess rendered fat as needed during cooking process.

Service:

Toasted potato or challah buns, small, slider size.  Serve 3 oz warm meatloaf slice on a  bun with sharp white cheddar.

Pickled Corn Relish

Pickled Corn Relish

6 ears fresh corn on the cob

3 shallots, fine diced

2 cloves fresh garlic, sweat

1 cup sweet gherkins, fine chopped

½ cup fresh cilantro chopped

1 Tablespoon ground cumin juice of one lemon

3 green onions, sliced thin

1 roasted red pepper, diced

2 T balsamic vinegar

2 T extra virgin olive oil

salt and pepper to taste

Roast corn in the husk either on the grill or in the oven for 15- 20 minutes, let rest, remove husk and remove corn kernels. Add all ingredients together, stir well and reserve while lamb cooks. May be prepared and stored in cooler for up to a day.

Serve with crisp hearts of romaine lettuce and quinoa flatbread.

Milk Poached Garlic Jam

Milk Poached Garlic Mint Jam

1 qt garlic cloves

Cover with whole milk and bring to low heat for 15 minutes

Rinse well and cover with reserved garlic oil

Slow roast in oven until golden

Drain

8 oz sugar

2 oz red wine vinegar

Heat to light caramel, add garlic and stir easily so as to not break up cloves

Remove from heat and add a lot of fresh mint leaves.  Cool.

Tomato and Three Pepper Chutney

Three Pepper Tomato Chutney

6 roma tomato, quartered

1/2 c sun dried tomato

1/2 red pepper. diced

1 /2 yellow pepper, diced

1/2 green pepper, diced

1 red onion, fine julienne

1 c sugar

1/2 c red wine

1/2 c red wine vinegar

1 T mint

1 T cilantro

1 T basil

Sweat all vegetables  in thick bottom pan.  Add sugar and cook until caramelization starts.  Deglaze with wine and vinegar, reduce to thick, cool.  Adjust seasoning and add herbs.

Potato Gratin with Parmesan and Truffles

Parmigiano Reggiano Potato Rosemary Gratin

 

12 idaho bake potatoes, peeled and diced small

½ cup rosemary chopped

½ cup chives chopped

½ cup truffle peeling chopped

2 quart heavy cream

2 cups whole milk

1# hand grated parmesan reggianno

12 ounce grated gruyere cheese

Salt and pepper

Taste before putting in dishes

 

Mix and season well, must be very moist.

Fill white round dishes and bake 12 minutes at 350 degrees

Top each with gruyere cheese and brown in oven.  Extra Special to add diced fresh jalepenos.

 

Candied Pumpkin Seeds

Candied Pumpkin Seeds

1# pumpkin seeds

1 gallon boiling salted water

½# powder sugar

1 t cayenne

1 t nutmeg

fryer oil in thick sauce pot

salt

Method:

Heat water to boil and blanch pumpkin seeds for two minutes.  Drain over strainer, discarding the water.  Place seeds in bowl and add powdered sugar, cayenne, curry and nutmeg, rest for three minutes.  Heat oil in tall, thick pot to 350 degrees.  Flash fry the seeds approximately one minute and remove with strainer.  Allow to cool on sheet pan.  Discard oil when cool.

Enjoy as a snack or addition to salad.