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Valentine's Day Meatloaf

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

  1. Heat oil in skillet and add onions, celery, carrots and pepper and sauté for five minutes

  2. Stir in zucchini and sauté for two minutes

  3. Pour in broth and keep sautéing until the vegetables are soft and liquid is absorbed

  4. Place in a bowl and set aside until cool

  5. When veggies are cool, place meat in large mixing bowl and add breadcrumbs, parmesan, garlic salt, parsley, egg and vegetable medley

  6. Use your hands to mix everything well so that all the ingredients are nicely intertwined

  7. Add mozzarella chunks and mix well

  8. Oil a cutting board and place meat in middle

  9. Shape meat into heart shape about 3 inches thick

  10. Cover with saran wrap and chill in refrigerator for ½ hour

  11. Preheat oven to 390˚F and line a baking sheet with parchment paper

  12. Roll out first puff pastry with rolling pin on floured counter and transfer to floured thin cutting board or I used pizza peel

  13. Place heart in middle of pastry

  14. Brush the pastry about two inches around the meat with beaten egg

  15. Roll out the second pastry a little with rolling pin and place it on top of meat

  16. Using your hands, press the dough around the heart shape so it seals with the dough that has been brushed with egg

  17. Using a sharp knife cut around dough so you only have about 1 inch around the whole meatloaf

  18. Using a fork press down all over the edges so it seals well

  19. Move the dough onto baking sheet by sliding it on top of parchment paper

  20. Brush the whole pastry with egg

  21. Make a few slits on top of the pastry dough

  22. Loosely cover with aluminum foil

  23. Bake for ½ an hour and remove foil

  24. At 1 hour of baking test internal temperature with a thermometer

  25. 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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