This not ya motha’s meatloaf: This millennial twist on a classic should do the trick. Pop your meatloaf collar with ease.
Meatloaf with kale and Parmesan yield: 6 servings
Ingredients:
.75lb ground pork
.75lb ground grass fed beef (80%-85% lean)
1c kale, blanched and chopped
½ c Parmesan, grated
2ea eggs
½ c breadcrumbs
2t onion granulated powder
2t garlic granulated powder
2t dried oregano
1t chili flakes
1t black pepper
2t salt
1ea lemon, zested
2T tomato paste
Directions:
Preheat oven to 375f.
Grease the insides of a small loaf pan and place a layer of plastic film inside. This will be used to shape the meatloaf. Set aside.
Place all ingredients, EXCEPT tomato paste, in kitchen-aid stand mixer or non-reactive mixing bowl and mix until thoroughly combined. First put in eggs, meat, cheese, breadcrumb, kale, lemon zest and then sprinkle in spices as the machine is running, to prevent the spices from clumping.
Cook a small piece of the mixture to check for salt content. You may need to add more salt, depending on the fat content of the meat used.
Place loaf mixture into loaf pan with plastic film lining. Press down on all sides and edges to make sure there are no air pockets. Place in refrigerator for 30 minutes to let set.
Once fully cold, flip meatloaf over onto parchment lined baking sheet. Smear tomato paste evenly all over the top of the meatloaf.
Bake until internal temperature reaches 150F, or about 45 minutes.
