Chef Devan Rajkumar gives the classic meatloaf a new lease on life with these two tasty variations.
BBQ meatloaf with sweet potato and Alabama white sauce
Ingredients:
- 1 lb lean ground sirloin
- 1 egg
- 3 cloves garlic, minced
- 1/2 cup red onion, finely chopped
- 1/4 cup whole wheat breadcrumbs
- 3/4 tsp dried oregano
- 1 tsp fresh thyme leaves
- 2 tsp Montreal steak spice
- 1/3 tsp freshly-cracked black pepper
- 1/2 cup BBQ sauce
- 1 cup sweet potato puree
- Olive oil
White sauce
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tsp lemon juice
- 1 tsp honey
- 1 tbsp sriracha
- 1 tsp Worcestershire sauce
- 1/4 cup red pepper flakes
- 1/4 tsp cayenne pepper
- 1/2 tsp celery salt
Method:
Preheat oven to 350 F.
Lightly oil muffin tin.
Combine well all your ingredients, except 1/4 cup BBQ sauce, in a mixing bowl.
Place a spoon of mix in each tin and gently pat down to even out. Top with remaining BBQ sauce and bake for approximately 25-30 minutes or until internal temperature reaches 165 F.
Meanwhile combine all ingredients for the white sauce and store in fridge.
Allow meatloaf muffins to cool for up to 10 minutes before serving. Pipe on the sweet potato and add the white sauce.
Italian meatloaf with smoked mozzarella
Ingredients:
- 1 lb ground chicken
- 1/2 lb hot Italian sausage
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 egg, beaten
- 1/2 cup seasoned Italian breadcrumbs
- 1/3 cup parmesan cheese, grated
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp sea salt
- 4 oz smoked mozzarella cheese, cut in to cubes
- 1 cup marinara sauce
- Basil for garnish
- Vegetable oil
Method:
Preheat oven to 400 F.
Brush loaf pan with vegetable oil.
Combine well all your ingredients for the meatloaf, except the basil, parmesan and vegetable oil, in a mixing bowl.
Add mixture to loaf pan and randomly place mozzarella cubes throughout mix.
Spoon marinara sauce over meatloaf, cover with foil and bake for 30-35 minutes or until internal temperature reaches 165 F.
Remove the loaf. Turn on broiler and top meatloaf with parmesan; then return to the oven until golden brown.
Allow to cool for a few minutes before serving. Garnish with fresh basil and extra-virgin olive oil.
Courtesy Devan Rajkumar
@chefdevan