Comfort Food Goes Chic (again): Gourmet Meatloaf

I have recently started a new job, and as is typical for most people I think, I am finding myself in these first days and weeks coming home excited and positive but also admittedly tired and a bit drained. Keeping track of who’s who, what’s what, attempting to get out the door in the morning without getting slobbered by the mastiff, and remembering not to put hot tea in the fancy compostable cups (they definitely melt), can take it out of you.

As such, the foods that are appealing are the old standards. Traditionally satisfying but undeniably unglamorous, comfort foods have gotten a bit of a bad rep in my book. I’m not going to claim to be able to remake them so that they’re low-cal and low-carb (because come on people, these are COMFORT foods), but I do think they deserve a facelift now and then.

This meatloaf is a fantastically successful remake on the old school version. Adding lamb makes the flavors more interesting and the panko bread crumbs give it a lighter feel.  The sun-dried tomatoes and mozzarella lend to a beautiful presentation.

Pair with sour cream mashed potatoes and roasted vegetables for a complete, chic, and new job worthy meal.

Serves 6.

Gourmet Meatloaf

Ingredients

1 lb organic ground beef

1 lb organic ground lamb

1 small yellow onion, chopped

4 garlic cloves, minced

1 cup panko bread crumbs

2/3 cup Italian parsley

1 TB Italian seasonings

Salt and Pepper, to taste

2 eggs

1/4 tomato juice (or ketchup)

1/2 cup dry red wine

4 ounces sun-dried tomatoes (packed in oil)

1/2 lb smoked mozzarella, thinly sliced

Directions

1. Preheat oven to 375 degrees
2. Combine the ground beef, lamb, onion, garlic, bread crumbs, parsley, Italian seasonings, and salt and pepper in a large bowl. Add the eggs, tomato juice and wine and mix thoroughly.
3. Lay out 1 large sheet of waxed paper and spread the meat loaf mixture out in a 9×13 rectangle. Sprinkle 2/3 of the sun-dried tomatoes and arrange 2/3 of the mozzarella on top.
4. Using the wax paper as an aid start rolling it up from the short side, like a jelly roll. Peel back the paper as you roll. Place seams side down on a baking sheet lined with aluminum foil.
5. Bake for 1 hour. Sprinkle the remaining sun-dried tomatoes and mozzarella over the top and bake until the cheese is melted and bubbling, about 10 minutes more.