Meatloaf and meatball sandwiches are very nearly tied for least-photogenic-food. Like many, my normal meatloaf is all beef, or sometimes a combination of beef, lamb, and pork. A while back I decided to try and be a little healthier, so I tried a turkey meafloaf. I have to admit that I didn’t miss the red meat, and actually might prefer the turkey version better. Gasp!
When I recently made the meatloaf again, I realized after I started cooking that I only had half an onion, when I normally would use at least a whole large one. Much of the flavor and moisture in this dish comes from the finely chopped vegetables, so leaving out that much onion would affect the final product. (Shh, the final product is 50+% vegetable, don’t tell!) Looking around, I finally settled on grated apple as a supplement to the onion. As odd as that may sound, this one was better than the original, with a subtle sweetness from the apple. Using apple may sound weird at first, but it is often used in Thanksgiving stuffing, so it works well and will be added to the recipe for the future.
The meatloaf was glazed with a mixture of ketchup, lots of cumin, honey, cayenne, and Worcestershire sauce. Delicious.
Incidentally, around the same time I made that first turkey meatloaf, my friend Lorna made one for her upcoming cookbook as well. Great minds think alike! Click here for her version. I may have to add jalapenos to my recipe…