As great as meatloaf is, I wanted to up the anti in flavor and in nutrition. Instead of using boring sugary ketchup, I used the base for my roasted red pepper sauce which brings a more savory flavor to the meatloaf. I also used MILLET. Millet has a nutty flavor like brown rice and besides the fact that millet is gluten free, it is a “super food” and is loaded with fiber, vitamin B, lecithin, vitamin E, iron, magnesium phosphorous and potassium. Another great thing about this recipe is if you suffer from a tomato allergy, then this recipe is “food safe” for you as well. Not to mention the fact that I placed this bad boy on 2 great slices of Rudi’s Multigrain Bread with onions and cheese…..what’s not to like?! Time to prepare: 1hr and 10 mins
1 lb of 80% ground Beef
3/4 lb ground Veal
1/4 cup Bell Pepper; diced
1/4 cup Onion; diced
1/2 cup Millet; cooked
1/2 cup Bread Crumbs; toasted Rudi’s Multigrain made into semi-fine bread crumbs
1/3 cup + 3 tbsp puréed Roasted Red Peppers; puréed in a blender
2 tbsp Flaxseed Meal + 6 tbsp water
2 tbsp Dijon Mustard
1 tsp dried Thyme flakes
1 tsp smoke Paprika
1 tbsp kosher salt
1/2 tbsp black pepper
For the sandwich part:
2 slices of Rudi’s Multigrain Bread
1 large Onion; halved and cut into slices
1 slice of American Cheese
1. Pre-heat oven to 350º.
2. Grease a loaf pan or a sheet pan.
3. In a sauté pan over medium-low heat, heat up 3 tbsp olive oil and sweat the diced onions and peppers until just soft; about 5 minutes.
4. While the peppers and onions are cooking, in a small bowl combine the flaxseed meal with the 6 tbsp water and let stand for 5 minutes (it will expand).
5. In a large mixing bowl combine the 1/3 cup of the roasted red pepper purée and all other ingredients including the cooked onions and peppers and combine.
6. Place the mixture into the loaf pan and make sure to press it down all around the sides. If you are using a baking sheet, then shape the meatloaf mixture into a rectangle or football shape.
7. Brush the top of the meatloaf with the remaining 3 tbsp of the roasted red pepper sauce.
8. Place into the oven and bake until the internal temperature of the meatloaf reaches 161º.
9. Remove from the oven and tent with foil and let sit for 10 minutes before cutting.
10. While the meatloaf is resting; in a large sauté pan over medium high heat, coat the bottom of a pan with olive oil and sauté the onions until brown; about 5 minutes.
11. Toast the Rudi’s Multigrain Bread and then add a slice of meatloaf, a slice of cheese and the onions….enjoy the “Zilla”!
OPTIONAL: Instead of toasting the bread, use a panini press like I did to get great grill marks on your bread.
Recipe by Paul Biscione