T-REX MEATLOAF

This is a light and moist meatloaf named after my 5 year old grandson, Rex, who cannot get enough. In winter, I sometimes substitute turkey for the ground beef and beef sausages.

Preheat oven to 350⁰

Ingredients

Olive oil

1 lb. of ground turkey or beef

2 Italian raw spicy sausages with their casings removed – turkey or beef

1 c. of mirepoix (2 parts onion, 1 part celery. and 1 part
carrot) chopped fine

2 cloves of garlic chopped fine

1 T. of dry oregano or Italian mixed herbs

1 c. of dried bread crumbs

½ c. ketchup

½ c. flat leaf parsley, chopped fine
1 egg

Sea salt and freshly ground pepper

 

 

1. Sauté the mirepoix with the garlic and oregano in a
   skillet, and when cool thoroughly mix with all the
   other ingredients.
2. Form as a loaf and bake at 350 degrees for 20
   minutes, then cover with a piece of wax paper and
   cook for another 20 minutes, which ensures a moist
   meatloaf
3. Rest the meatloaf loosely covered with foil for 10

 

When baking your meatloaf it is a good opportunity to
surround the loaf with coarsely chopped vegetables of your
choice to make your meal complete. Toss them in a little
olive oil, salt and pepper first. Use potatoes, carrots, onions,
and any other root vegetables.

The parsley is very important in this recipe as it adds a
green freshness.

If you did not sauté the mirepoix ahead, but added it raw,
this meatloaf would lack dramatically in flavor because of
the release of flavors comes from sautéing.

 

This was a recipe from my cookbook “Gourmet the Simple Way”

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