Wednesday, June 1, 2011

Meatloaf with Rhubarb Barbecue Sauce

 

Featured Ingredient: Rhubarb…Part Deux














I believe this is the first time that I’ve blogged about the same ingredient back to back, but this rhubarb sauce was just too good not to share. My last recipe feature rhubarb in its more customary sweet application, so here is an excellent savory way to use this quintessential spring delight.

I’m a big fan of individual meatloafs, but one way I cut back on the amount of meat that is needed is to substitute half of the meat with mushrooms. This is a smart way to slash calories and because mushrooms are generally meaty in texture, they are a great stand-in. Instead of bread crumbs, oats are a healthier way to bind ingredients.

Not to sound like snobs or anything, but Tabi and I won’t eat beef from the grocery store. We just have no interest in the factory farm stuff. Instead, we turn to our emu farmer Michael for truly delicious red meat. 






























You can use other game meats such as bison or elk in this recipe or try grass-fed beef which has been proven to be a healthier choice that the stuff fattened up on factory farms. My motto is that if you eat less meat you can afford more of the quality stuff.

Trust me, you’ve gotta try this riff on barbecue sauce. It would also be great served on burgers and fish.

Individual Meatloafs with Rhubarb Barbecue Sauce












Rhubarb Barbecue Sauce:
2 cups sliced rhubarb (2 stalks)
1/3 cup turbinado or other brown-style sugar
2 tablespoons white vinegar
1/3 cup raisins, chopped
1 shallot, chopped
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

In a saucepan, combine rhubarb, sugar, vinegar, raisins, shallot, allspice, cinnamon, ginger and salt. Bring to a boil over high heat, stirring frequently. Reduce heat and simmer gently, stirring occasionally, until rhubarb has broken down and mixture is dark in color, about 30 minutes.

Meatloaf:
1/2 pound cremini mushrooms, diced (about 3 cups)
1/2 yellow onion, finely diced
1/2 pound ground emu or other game meat or grass-fed beef
1/3 cup quick-cook rolled oats
1 large egg
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
Salt and pepper, to taste

Preheat oven to 375F. Heat 2 teaspoons oil in a large skillet over medium heat. Cook mushrooms and onion until softened, about 4 minutes. In a large bowl, combine meat, oats, egg, tomato paste, Worcestershire sauce, thyme, salt, pepper and mushroom mixture just until everything is mixed. Do not overwork. Divide mixture among 9 medium sized muffin tins and bake for 25 to 30 minutes, or until an internal temperature of 160F is reached. Let cool for 5 minutes, unmold and served topped with rhubarb sauce.

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