When you are using leaner meats for a healthier meatloaf, you need to bump up the moisture. Besides being a healthy addition, mushrooms and zucchini make for the moistest meatloaf ever. You can substitute ground turkey if you prefer. I love cooking my meatloaf in a cast iron pan. If you are feeling ambitious, try this meatloaf with my Bang! Bang! Homemade Ketchup!
Ingredients:
1 Tbsp. olive oil
1 small onion, finely diced (about 1 cup)
5 oz. white button or cremini mushrooms (about 5 or 6) finely diced
1/2 cup zucchini, grated
2 Tbsp. tomato paste
1/2 tsp. Mrs. Dash Original Seasoning Blend
1 clove garlic, minced
1 lb. 90% lean ground sirloin
3/4 cup quick-cooking oats
1 large egg
2 tsp. Worcestershire Sauce
1/2 cup petite diced tomatoes (with juice)
1/4 cup ketchup
1 tsp. Country Dijon mustard
1 Tbsp. molasses
Directions:
Preheat oven to 350 degrees F.
To make life easier, chop your onions and mushrooms in a food processor until finely minced.
Heat the oil in a small skillet, add the onion, mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown, about 5 minutes.
Stir in the tomato paste, Mrs. Dash Seasoning and garlic and cook, stirring 2 minutes more. Allow to cool.
In a large bowl, combine the beef, oats, egg, Worcestershire sauce, mushroom mixture, zucchini and salt and pepper to taste. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish or cast iron skillet and shape into a loaf.
In a small food processor, combine the tomatoes, ketchup, molasses and mustard and pulse until smooth and pour over the meatloaf.
Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing. Serve with mashed potatoes drizzled with olive oil and chives.
Tender chicken breasts cubes marinated in orange juice, garlic and ginger. A simple saute makes for the best orange chicken ever! Choose your sides - steamed broccoli, jasmine rice and dinner is served. Fresh ingredients always replace take out!
For the sauce:
1-1/2 cups water
1/4 cup orange juice
1/3 cup rice wine or red wine vinegar
2-1/2 Tbsp. soy sauce
1 Tbsp. orange zest
1 cup brown sugar
1/2 tsp. freshly grated ginger
2 Tbsp. grated onion
1 clove garlic minced
1/4 tsp. red pepper flakes (or to taste)
3 Tbsp. cornstarch
2 Tbsp. water
3 Tbsp. olive oil
2 large chicken breasts, cut into 1" cubes
For the coating:
1 cup flour
1 tsp. salt
1/2 tsp. freshly ground pepper
Mix all marinade ingredients except for the cornstarch and water. Bring to a boil and let cool until room temperature, about 15 minutes. Cube chicken breasts and place in a ziploc bag with 1 cup of the cooled marinade. Reserve remainder. Place chicken in refrigerator for 2 hours.
Mix 1 cup of flour with salt and pepper. Add chicken cubes and shake em up until coated with flour. In a large saute pan, heat 3 Tbsp olive oil. (You may need additional oil as I had to fry these in three batches - don't overcrowd the pan! Shake off excess flour and saute chicken in batches until golden brown - about 2-3 minutes per side. Transfer cooked chicken to a plate to keep warm. Wipe out pan. Add reserved marinade and bring to a boil. Add cornstarch slurry and cook until thickened, about 1 minutes. Add chicken and simmer on low, covered for 5 minutes.