|2 servings||calories per servings 810||protein serving 41 g||carbs per serving 78 g||total fat per serving 38 g|
Made with grass-fed beef, chopped garlic, panko breadcrumbs and a farm egg, this rendition of meatloaf is as succulent and comforting as anything you remember from the family dinner table of your childhood. The pepper jelly is provided by our friends at 5ive Oaks in Birmingham, Alabama; it’s the sweet-heat upgrade to the ketchup or tomato sauce you may enjoyed on your meatloaf in childhood. Summer squash is growing endlessly these days in the South, and serving it on the side as a play on buttery squash casserole with a crisp panko topping feels like a no-brainer. Humble enough for a family dinner yet sublime enough for all ages to enjoy, this is a quick recipe for satisfaction.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||19 g|
|Trans Fat||0 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Heat oven to 375° F.
• Halve squash lengthwise. Thinly slice crosswise.
• Peel and chop shallot.
• Peel and chop garlic.
• Pick and chop thyme leaves.
• In a bowl, combine beef, egg, half of panko, half of pepper jelly, half of garlic and 1/4 teaspoon kosher salt.
• On a baking sheet, shape mixture into a rectangle about 4 times longer than it is wide.
• Bake in oven 15 minutes.
While meatloaf bakes:
• Place a sauté pan over medium-high heat. Add 2 pats butter. When butter melts, stir in remaining panko. Cook, stirring, until panko is golden, about 3 minutes.
• Transfer to a small bowl.
• When panko is cool, stir in Parmesan.
• Wipe out pan.
• Place over medium heat. Add 1 teaspoon cooking oil. When oil is hot, stir in squash, shallot, remaining garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until squash is just tender and lightly browned in spots, 6-7 minutes.
• Stir in thyme.
• Remove from heat. Cover to keep warm.
• Glaze meatloaf with remaining pepper jelly.
• Bake in oven until meatloaf is browned and pepper jelly is set, about 5 minutes.
While meatloaf bakes:
• Place a saucepan over medium-high heat. Add remaining 2 pats butter.
• When butter melts and foams, whisk in flour and bouillon. Cook, whisking, until flour begins to brown and smell nutty, about 1 minute.
• Whisk in 1/2 cup water. Cook at a gentle boil, stirring, until gravy thickens, 1-2 minutes.
• Adjust consistency as desired with water. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Uncover squash. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Sprinkle panko mixture over the top.
• Slice meatloaf. Divide between 2 plates.
• Top meatloaf with gravy. Serve with skillet squash, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...