How to make a savory meatloaf [Subscriber Request]
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Haslet Lincolnshire Meatloaf Savoury Minced Pork Belly and Liver Loaf
Haslet - pronounced 'hazelet' - is a slicing loaf of pork, liver and sometimes other offal. Haslet originally comes from Lincolnshire in England, and the seasoning is somewhat similar to the of Lincolnshire pork sausage. Haslet is usually sliced when cold and served with a salad or in a sandwich.
I mentioned the seasoning mix in the video - it's something like 4 parts salt, 1 part white pepper, 1 part ground black pepper, 2 parts dried sage, 1 part mace, 1 part allspice. And yes, we also have fresh sage in the recipe, because this should taste herby!
Here's the written recipe on my website:
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Savory Meatloaf Recipe
Moist and savory meatloaf made easy. Meatloaf is one of those recipes that most people connect with from childhood. It's a grandma's house kind of meal -- filling and flavorful yet relatively inexpensive to feed a crowd. Yum! The only downside is, if it's not properly prepared, meatloaf can be dry, crumbly, and flavorless. I'm here to show you how to make perfect meatloaf every time!
How to Make a Savory and Sweet Meatloaf for Picky Eaters
Need quick and easy meal ideas that the whole family will love? Check in every Friday for dinner ideas. This week's meal is Savory and Sweet Meatloaf.
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Season 1: Episode 9 - Nicky's Savory Vegan Lentil Meatloaf (Happy Thanksgiving!)
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Happy Thanksgiving! This savory vegan lentil meatloaf makes the perfect quick dish as it takes less than an hour to prepare and bake. I've had several people taste my vegan lentil meatloaf within the past week who absolutely loves it! :)
Please Note: I did not use any specific measurements for this recipe. I truly built out this recipe based off of my feeling sensation. Please use each ingredient at your own discretion. :)
NICKY’S SAVORY VEGAN MEATLOAF RECIPE:
Preparing lentils and red quinoa:
- Prepare one pot of lentils (Wash or soak first)
- Prepare one pot of red quinoa (Wash or soak first)
- Boil lentils and red quinoa in separate pots on stove for 20 minutes
Processing lentils in food processor:
- Take ¾ of pre-cooked lentils and place in food processor/blender and “Pulse” lentils no more than one minute or until you have a solid texture (NOT MUSHY) of lentils. You can also use a potato masher in lieu of a food processor/blender. Set remaining ¼ of pre-cooked lentils aside, as they will get texture to meatloaf.
Sauté veggies by using olive oil in skillet:
- Sauté diced onions and diced garlic clove in skillet until onions are caramelized
- Sauté diced cremini mushrooms and sprinkle parsley
Building out lentil meatloaf:
- Take pre-cooked lentils out of food processor and place in large boil, along with ¼ of pre- cooked lentils that were set on the side.
- Add pre-cooked red quinoa to bowl
- Add sautéed onions, garlic, and mushrooms to bowl
- Add mixed fresh herbs (Cilantro, Parsley, Sage, Rosemary, Thyme, and Basil)
- Diced red Fresno peppers (Any type of red peppers will suffice)
- Sprinkle some Quaker oats (Yes, Quaker oats that you use to make oatmeal ;)), as it will give your lentil meatloaf added texture
- Sprinkle in some herb seasoning breadcrumbs (You can substitute by using Panko breadcrumbs or taking some bread and toasting it to add to your meatloaf)
- Add following seasonings: Smoked Paprika, Ground Mustard, Garlic Powder, Ground Turmeric, Onion Powder, a hint of Chipotle Powder, and Black Pepper)
- Add Grey Poupon’s Dijon Mustard (Any version of mustard will do fine)
- Worcestershire Sauce
- Add your favorite BBQ sauce (I used Famous Dave’s Rich & Sassy and Sweet & Zesty BBQ sauces)
- Add ketchup
- Use gloves (Or bare hands based on your preference) and mixed seasonings throughout vegan meatloaf
- Place vegan meatloaf on parchment paper and place on baking sheet. Begin to shape loaf accordingly ensure top and sides are smoothed out
- Brush on BBQ glaze blend on top and sides of vegan meatloaf (I created my own blend which includes: Mentioned BBQ sauces above, ketchup, Worcestershire sauce, Ground Mustard, Grey Poupon’s Dijon Mustard, Agave Nectar, and Dried Parsley)
- Preheat oven at 425 degrees and bake vegan meatloaf for 30 minutes
- Once vegan meatloaf if fully baked, please remove from oven and set on top of stove to cool off for 45 minutes to an hour. The longer your vegan meatloaf sets and cools off, the better it will cut. ;) Enjoy!
Optional Sides:
- Mashed Herb Cauliflower
- Broccoli Crowns, Red Cabbage, and White Onions
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