Saturday, March 29, 2008

A Take on Rachel Ray...

Yesterday, I bought Rachel Ray's magazine. The catchy titles drew me in......"Weeknight Dinners: Fast, Easy, Delicious", "Cook What You Crave, and Love it!", and "+45 New Recipes". Then I got home and remembered I'm a Celiac. Crap. I'm not at the point of making different types of flour mixes, but I'm beyond naturally gluten free food - so I thought we'd try to "adjust" one of her recipes. And it was Cheeseburger Meatloaf & Mashed Potatoes.

  • 2 Tablespoons of extra-virgin olive oil, plus more for greasing
  • 1 Red Onion - finely chopped
  • 2/3 cup of GF Ketchup (why do people add wheat to ketchup?????)
  • 2/3 cup of GF Breadcrumbs
  • 2 large eggs
  • 1/2 cup of bread & butter pickle chips - chopped (we omitted this)
  • 1 1/2 pounds of ground beef
  • 8 oz of cheddar cheese, cut into cubes (watch out for some shredded cheeses - they are dusted with wheat flour to keep them from sticking)
  • 2 pounds of new red potatoes
  • 3/4 cup heavy cream

  1. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook, stirring untilslightly softened, about three minutes.
  2. In a large bowl, combine the ketchup, bread crumbs, eggs, and pickles; mix with onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4 x 12 inch loaf. Bake until and instant read themometer inserted into the center registers 160, about 35 minutes.
  3. Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer till tender, 10 - 15 minutes. Drain, return to the pot, and mash with the cream.
  4. Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.

Verdict? Not our style. Both of us are used to Italian-Style meatloaf - smothered in marinara sauce. Plus, it feels like we are betraying my husband's roots by putting ketchup in meatloaf.


Clara said...

Personally, I highly recommend trying the extra-virgin olive oil from
Holy Food Imports.
It is imported to the US from Israel, and it is produced using cold presses,
as was the method over 3,000 years ago; so it has a really unique taste to it.