My mom is an amazing cook, but as a child I hated, hated, hated meatloaf. Maybe it's because I hate ketchup? Since the days of childhood meatloaf night, however, I've had some amazing meatloaf- notably at a Brooklyn Heights cafe where it was wrapped in bacon, and once on a cold night when I first moved to Cleveland. Friends called and said "we're coming over to have dinner with you, and we are bringing meatloaf!" I cringed, but THAT meatloaf had prosciutto in it! A bacon-y surprise! If that's not community, I don't know what is.
All that is neither here nor there tonight, though. Tonight I made Fennel and Apple Meatloaf - a revelation in meatloaf. Here's the recipe via one of my very favorite blogs, Pink of Perfection
Movie tonight is Paris, Texas. Happy Sunday!
Fennel and Apple Meatloaf, from Everyday Food
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1 small fennel bulb, diced medium (1 1/3 cups)
1/2 Granny Smith apple, peeled and diced medium (1/2 cup)
1 3/4 teaspoons finely grated lemon zest
1 teaspoon ground coriander
1 1/2 pounds ground pork or turkey
1 cup grated Gruyere or sharp cheddar (1 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, fennel, and apple and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add lemon zest and coriander, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
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