As much as I love Thanksgiving and all of the comfort foods and carbs that bring on the need for a long nap and the fat pants, after about 3 days I get tired of the leftovers.
So far we’ve re-worked our Thanksgiving Leftovers into:
- Day After Turkey Sandwiches filled with stuffing, cranberries, potatoes and gravy on decadent white bread
- Turkey and Creamed Spinach Omelettes
- Turkey Soup with leftover crudité vegetables, some chopped potato and whatever stock and store bought broth remains
- White Bean Turkey Chili
The last of the Bacon Creamed Spinach, Creamed Corn, Green Bean Casserole and Gingersnap Sweet Potatoes will be serving as very colorful side dishes for tonight’s creation:
Green Meatloaf
- 2 Pounds Butcher’s Cut Grass Fed Ground Beef (85/15)
- 1/2 Jar (About 1 Cup) Guy Fieri’s Mean Green Salsa Verde
- 1 1/2 Cups Progresso Panko Bread Crumbs
- 1 Cup Hunt’s 100% Natural Tomato Ketchup
- 3 Egg Whites + 1 Whole Large Egg
- Freshly Ground Sea Salt & Black Pepper
In my KitchenAid Stand Mixer, with the dough hook attached, mix all ingredients until well incorporated.
I don’t make a packed loaf, instead scooping and mounding the combined ingredients into a large loaf pan, smoothing the top into a loaf shape and then taking a rubber spatula and creating a little trough of space around the edges for the minimal amount of fat that will collect from the very lean beef. I squirt about another 1/4 Cup of the Hunt’s Ketchup on top of the loaf and then slide it, uncovered, into a preheated 350 degree oven.
Cook for about an hour and twenty minutes. I put a meat thermometer into the center of the loaf to make sure that I have passed the medium point and am nearing medium well. The loaf continues to cook a bit when it comes out.
Let the loaf set for about 5 minutes to retain the juices inside when slicing. The meatloaf is juicy, surprisingly light (not dense), flavorful and goes well with just about any side dishes you may have left.
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