I might just be getting a little too ‘artsy’ with these photos. Have no fear, my wife and kids all rightfully bust my chops every time I break out my phone to snap a picture of my plate. I can take it.
You know what else I can take? When I try out a new recipe that blows my mind. Straight up, not many in the family were gung-ho about this one, but MAN, I loved it.
I followed the linked recipe pretty close to the letter. Putting fruit in a meat dish, I didn’t want to take many chances. That said, I used regular mustard instead of dijon and white vinegar instead of apple cider vinegar. It’s what I had on hand. I also subbed out the ‘chipotle pepper in abodo sauce’ (what is THAT?) for some pepper flakes I had kicking around.
Aside from that, this is your regular ordinary meatloaf in sauce. Keep the blueberries frozen when you’re mixing up the loaf, it’ll save you from having them get all smushed up and blue handed. The other thing of note. This took WAAAAAAY longer in the oven then their recommended cook times. Like, twice as long. If you have a meat thermometer handy, this is definitely the time to use it now and again to get a core temperature. Remember, you want to stick the probe into the middle of the loaf, don’t take a temperature too close to the pan or the edge as that won’t give you an accurate reading.
Again, I really liked this one. It’s sweet with heat. I really want to try this again sometime with saskatoon berries. Combined with lentils and beef, this could be a fantastic ‘taste of the prairies’ trifecta.
-g
Dad's Turn To Cook 