This Is Amazing – Meatloaf Edition

4 May

When we were in San Diego for Easter, we had a few nights of msupermom’s cooking (which is so much better than anything I could ever make, by the way).

At the end of this beautiful day,msupermom decided to make, as she would say, “just a little pasta and maybe a second course.”  Translation: An easy, bright-flavored homemade pesto pasta and turkey meatloaf cooked slowly in a pan so it’s moist and delicious.

This is actually pretty great:

Use any meatloaf recipe you like.  My mom did a turkey meatloaf (with a touch of mustard in the mixture for an interesting, tangy flavor).  Rather than bake the meatloaf (that is, rather than dry it out), heat three tablespoons of olive oil in a large pan.  Place the meatloaf in the pan.  Sear the meatloaf over medium-high heat.  (Watch your heat – turn it down if the oil is smoking or the meatloaf is getting too dark.)Once the bottom has formed a dark crust (approximately 10 minutes of cooking time), gently turn the meatloaf over and sear the top side.  (I was nervous about this but it actually stays together nicely when you turn it.  Use two spatulas if necessary to keep it all together.)  Repeat several turns until the meatloaf is well seared all around and cooked throughout.    Add a cup or so of red wine to the pan and continue cooking until the wine has reduced entirely.  This will give the meatloaf a deep, rich flavor. Add peas (or other veggies) to the pan at this point, as well.  We used frozen peas.  The peas will soak up the wine and juices from the meatloaf.Once the wine has reduced, turn the heat off of the meatloaf and let it stay warm in the pan.  (If you like your meatloaf with a breaded crust on top, prepare the crust, top the cooked meatloaf with the crust and place it under the broiler until it is golden brown and well-toasted.)

In the meantime, cook any short pasta of your choice. While the pasta is cooking, add two cups of fresh basil, 1/2 cup of Parmesan cheese, 1/3 cup of pine nuts and 1 garlic clove to a food processor.  Start the processor and slowly drizzle 1/2 cup of olive oil into the basil mixture.  Add salt and pepper to taste.Add the pesto to your cooked pasta and gently toss until the noodles are well coated.Plate your pasta.  Add a teaspoon or so of Parmesan cheese to each dish and serve.  For your second course, slice the meatloaf and serve with veggies.  It is soft and full-flavored and not dry – unlike other meatloaf you have likely had.  And pretty, too.  The wine gives it a nice, purple color.Amazing, right?  This is so msupermom’s thing.  “Simple” cooking but it’s always above and beyond.

Oh and this for dessert (from a specialty bakery in Escondido!).Love home.


2 Responses to “This Is Amazing – Meatloaf Edition”

  1. Arianne May 4, 2011 at 8:24 pm #

    Umm, where was I during this delicious feast? I do recall being home for Easter!

    • Diz May 4, 2011 at 8:43 pm #

      We made all the good stuff before you got there!

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