comfort food

Turkey Meatloaf Cups

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Meatloaf: the ugly workhorse of the comfort food family. It certainly doesn’t look beautiful, but it gets the job done.

Meatloaf freezes fairly well, but if you freeze all the slices together, it’s not very convenient to remove a single serving later. I adapted my regular meatloaf recipe slightly to make individual servings in meatloaf cups, which I can then reheat as many as I want at a time. Use ground turkey or beef that’s higher in fat content, or it can get really dry.

They’re not going to look beautiful coming out of the oven, but I promise, you’ll like them.

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Turkey Meatloaf Cups

Serves 6

1/2 medium yellow onion,  diced
1 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/2 cup beef stock (or more)
2 tablespoons tomato paste
2 pounds ground turkey (80-85% lean) (or substitute ground beef)
2/3 cup dry breadcrumbs (or more)
2 eggs, lightly beaten
Ketchup

Preheat oven to 350 degrees. Grease or spray 12 muffin cups.

In a small saute pan, cook onions, olive oil, salt, pepper, and thyme over medium-low heat until translucent, about 12-15 minutes. Add Worcestershire, stock, and tomato paste. Mix well. Let cool to room temperature.

In a large bowl, combine meat, bread crumbs, eggs and onion. Mix well. Add more broth or breadcrumbs as needed. Divide into 12 portions and place in muffin tins. Top with ketchup (1-2 teaspoons per meatloaf cup, or as desired).

Place muffin tin on a large baking sheet and put in the center of the oven. Bake until internal temperature reads 160 degrees, about 40 minutes.

Let cool for 10 minutes before removing from tins. Serve with additional ketchup, if desired.

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Filipino Pork and Noodles

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Pig is totally underrated. I mean, sure, everybody is obsessed with bacon, but beyond that, how much credit does little Hamlet get?

Maybe it’s just me, but pork seems to be more popular in international cuisine than American (beyond barbecue ribs, pulled pork, and the aforementioned bacon). In some ways this recipe reminds me of pork butt, the basis of pulled pork barbecue, but with a unique flavor profile, pulling from the soy sauce, vinegar and jalapeños.

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Center loin is just pork chops before they’re sliced. The meat cooks low and slow in a slow cooker, and the prep time is less than 15 minutes. Try mashed potatoes or even mashed cauliflower in place of egg noodles.

If you’re expecting leftovers, strain the cooking broth and pour at least some of it over the meat before packing it up in the refrigerator — you’ll want that extra broth when you reheat the meat.

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Filipino Pork and Noodles

From The Wanderlust Kitchen

1.75 lb lean pork center loin
1/3 cup low sodium soy sauce
1/4 cup apple cider vinegar
1/4 cup rice vinegar
1/3 cup water
5 cloves garlic, peeled crushed
6 peppercorns, crushed
5 whole bay leaves
2 jalapeños, stemmed and seeded, chopped

Place pork, soy sauce, vinegars, water, garlic, ground pepper, bay leaves, and jalapeños in a 3 quart or large slow cooker. Cover and cook on low heat for 7 to 8 hours. Remove the pork, shred with two forks and put it back in the crock pot for another half hour to soak up some flavors from the sauce.

Cook the egg noodles according to manufacturer’s instructions (omitting any butter or salt). Remove and discard the bay leaves from the slow cooker. Serve the pork over the egg noodles.