Stomach Bliss Meatloaf
- Cuisine: American
- Course: Main Course
- Features: Kid-Friendly
Summary:
Chef Gillian Clark writes that this is "one of those wonderful opportunities to add a healthy ingredient that actually enhances flavor"; in this case, prunes are the secret ingredient. Overripe peaches or nectarines also could add fiber and flavor.
The recipe makes two small loaves -- perfect for the eat-now, freeze-for-later mode of cooking. Clark uses a generous portion of oil to make sure the loaves don't stick to the skillet; that amount can be halved if using a nonstick skillet.
Makes two 7- by 3-inch loaves (4 servings)
Ingredients:
- 1 large onion, finely diced (about 1 1/4 cups)
- 1 pound ground chuck, preferably 80-percent lean
- 3 large eggs
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 12 pitted prunes (3/4 to 1 cup total)
- 1/3 cup crushed dried bread crumbs or broken oats
- Flour, for dusting the loaves
- 1/4 to 1/2 cup vegetable oil
- 1 cup low-sodium chicken broth or water
Directions:
Have ready a large platter.
Combine the onion and beef in a large bowl. Work the onion into the beef with your hands until it is well distributed.
In a blender, combine the eggs, salt, pepper and 1/2 cup (5 or 6) of the prunes; blend until smooth. Add the prune mixture to the beef and onion mixture and work it in with your hands until thoroughly combined. (The more the meat is kneaded, the more tender the meatloaf will be.) Add the crumbs or oats and work them into the meat mixture for about 10 minutes. Shape into 2 small, elliptical loaves, and dust lightly all over with flour. Set aside.
Heat the oil in a large skillet over medium-high heat until the oil shimmers. Add the loaves carefully and brown on all sides (about 8 minutes); use 2 spatulas to turn them carefully. Transfer them to the platter and pour off the oil in the skillet. Return the skillet to low heat and add 5 or 6 prunes; cook for a few minutes, until the prunes have plumped a bit. Add the broth or water, using a spatula to dislodge any browned bits stuck to the bottom of the skillet. Increase the heat to medium-high to bring the liquid just to a boil, then reduce the heat to medium-low. Return the loaves to the skillet, add the remaining prunes and cover. Cook for 45 minutes to 1 hour, until the loaves are firm and cooked through, and the prunes have plumped up. Skim the fat from the cooking liquid and strain, if desired, to serve as gravy. Cut the meat into thick slices and serve hot.
Recipe Source:
Adapted from "Out of the Frying Pan: A Chef's Memoir of Hot Kitchens, Single Motherhood, and the Family Meal" (Thomas Dunne Books, 2007).
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