A Craving for Meatloaf

One of, if not the favorite dish of my husband’s is meatloaf.  I hated it as a kid.  But out of love I am constantly on the hunt for something using Very Good Food that can be made into loaf form and satisfy us both.  When I made this version, I knew we were onto something… and that the craving for meatloaf is more common than I thought. 

JJ took leftovers to work one day (actually, I think leftover meatloaf is his favorite) and once reheated, the smell wafted over to a the desk of a new colleague.  Sniffing around, she tracked it to its source and proclaimed that it smelled just like her mom’s meatloaf.  She insisted on learning how to make it and so a dinner was planned.  Over the course of the evening stories were shared, wine was imbibed, meatloaf was made (eventually), and a friendship was born. 

Such is the power of food to bring people together and turn acquaintances into friends.  To this day Tricia inspires me to keep track of what I’m cooking so I can learn from mistakes, and more importantly, share it with others.  It also helps to right things down when the champagne is flowing and the mind gets a little foggy! 

This recipe was inspired by one entitled ‘Yogi Steak’ in Food as Medicine by Dharma Singh Khalsa, M.D.[1]  He recommends it as a potent anti-cancer food due to its richness in antioxidants and cruciferous vegetables (those in the broccoli family).  Besides that, this is a great veggie version of meatloaf - which even I really like.  It’s a fabulous gateway dish to facilitate not only conversion to the VGF side, but great comradery. 

We recently had a fabulous time making this dish at Tricia & Russ’s house, everyone pitching in and giving their two cents as we tried to nail down the quantities.

Menu

Shmeat Loaf

served with mashed potatoes

smothered in mushroom gravy

topped with crispy shallots

accompanied by a fresh tossed salad

You can freely substitute the mashed spud with sweet potatoes, yams, mashed roasted cauliflower, squash, or the lovely veg of your choosing.  The crispy shallots aren’t essential, but are delectable.

Shmeat Loaf

A note on loaf pans:  usually they are referred to by the poundage of the dough they will contain e.g. 1 lb, 1.5 lb, 2 lb.  1.5 lb pans are usually 8.5” by 4.5”.  I only posses 1 lb loaf pans which are 7.5” by 3.5”.  While this recipe will all fit into either one 1lb pan or one 1.5 lb pan, I prefer to split it between two 1 lb pans to reduce the cooking time and facilitate portioning and sharing of the final product.  You could do the same with two 1.5 lb loaf pans, but will have to increase the cooking time if you use one loaf pan of either size.

Preheat the oven to 375^oF.  Grease one or two loaf pans and set aside (see note about pans above).  If you are really worried about sticking, line the bottom of the pan with baking parchment.

Grate, chop, or pulse in a food processor, the following vegetables until finely diced but not pureed:

• 1 c broccoli florets
• 1 c brussels sprouts
• 1/2 sweet onion
• ½ c flat leaf parsley
• 1.5 c unctuous onion base, about 4 or 5 boiler onions worth (you will need the same about for Mushroom Gravy if you choose to make it) click here for how to make unctuous onion base

Transfer to a large bowl and stir in

• 2 T freshly grated ginger root

In a medium-large bowl mix together the dry ingredients:

• 1 c yellow cornmeal
• 1 c brown rice, soy or other mild tasting GF flour
• 2 T poppy seeds
• ½ t cayenne pepper
• 2 T Hungarian/sweet paprika
• 1 T garlic powder
• Salt & pepper to taste

In a measuring cup or medium bowl mix together the wet ingredients:

• ¼ c grainy mustard
• ½ can tomato paste
• ¼ c tamari
• ½ c water
• 3 t agave nectar or honey 

Pour the wet ingredients into the veggie and mix thoroughly (hands are the easiest).  Add the dry ingredients and mix thoroughly (again, hands are the easiest).  Knead together and, if using two pans, divide into two equal balls.  Transfer to greased pan(s), smoothing the tops with a silicone spatula. 

Bake in the oven for 45 min or until a toothpick inserted to the center comes out clean.  Add time if making one loaf.  Remove from the oven and let rest 10 min.  Run a butter knife around the edge of the pan to dislodge and turnout on a cutting board.  Slice into ½ slices and serve 1-2 slices if you made a single loaf or 3-4 slices if you made two loaves.  Serve with mmmmm mushroom gravy or the condiments of your choice.

Bonus Recipe: Shmeat Loaf Sammies

Take two pieces of leftover shmeat loaf and toast or pan fry briefly until crisped and warmed through.  Slather on the condiments of choice, lettuce, tomato, pickled onions, and a fried egg, cheese or the protein of your choice, top with the other slice.  Ta-da!  A shmeat loaf sammie where the shmeat is the star…you may never make one with bread again!

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[1] Khalsa, Dharma Singh. 2003. Food as Medicine: How to use diet, vitamins, juices and herbs for a healthier, happier and longer life.  Atria Books: New York, NY.  358 pp.