Serves: 4 - 6
Valentine’s is special because it is the day you tell the people around you that you love them. No better way than making them a special meal. This veggie and cheese infused meatloaf served with my Baked Parmesan Artichoke, Ham and Peas Couscous and a tossed salad is a heartfelt meal they will love. Yes it will take time to make it but so worth it.
Ingredients
2 tbsp oil
½ cup chopped onions
½ cup chopped celery
½ cup grated carrots
½ cup chopped bell pepper
½ cup shredded zucchini
½ cup vegetable broth
½ pound ground turkey
½ pound ground pork
½ cup breadcrumbs
½ cup grated parmesan
1 tbsp garlic salt
¼ cup finely chopped parsley
1 egg
1 cup mozzarella cut into ½ inch chunks
2 sheets puff pastry – thawed out
2 beaten eggs
Directions
Heat oil in skillet and add onions, celery, carrots and pepper and sauté for five minutes
Stir in zucchini and sauté for two minutes
Pour in broth and keep sautéing until the vegetables are soft and liquid is absorbed
Place in a bowl and set aside until cool
When veggies are cool, place meat in large mixing bowl and add breadcrumbs, parmesan, garlic salt, parsley, egg and vegetable medley
Use your hands to mix everything well so that all the ingredients are nicely intertwined
Add mozzarella chunks and mix well
Oil a cutting board and place meat in middle
Shape meat into heart shape about 3 inches thick
Cover with saran wrap and chill in refrigerator for ½ hour
Preheat oven to 390˚F and line a baking sheet with parchment paper
Roll out first puff pastry with rolling pin on floured counter and transfer to floured thin cutting board or I used pizza peel
Place heart in middle of pastry
Brush the pastry about two inches around the meat with beaten egg
Roll out the second pastry a little with rolling pin and place it on top of meat
Using your hands, press the dough around the heart shape so it seals with the dough that has been brushed with egg
Using a sharp knife cut around dough so you only have about 1 inch around the whole meatloaf
Using a fork press down all over the edges so it seals well
Move the dough onto baking sheet by sliding it on top of parchment paper
Brush the whole pastry with egg
Make a few slits on top of the pastry dough
Loosely cover with aluminum foil
Bake for ½ an hour and remove foil
At 1 hour of baking test internal temperature with a thermometer
Once it is 165˚F take out of oven and let sit for ten minutes
Serve it on a nice plate and cut into amount of pieces you want
Let everyone plate their own meal
I had béarnaise sauce on the side for everyone to drizzle on top of meatloaf
White or rose wine goes really well with this meal
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