8 January 2014

Everything Old is New Again. Making Bolognese Meatloaf for The Cooking Light Supper Club

Bolognese Meatloaf
We always appreciate you joining us for this monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually.


Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side without giving up any of the comfort you find in delicious food. This months menu "Everything Old is New Again" seemed fitting to bring in the the new year and was chosen by yours truly. Retro foods like macaroni and cheese, tuna casserole, chicken pot pie and crepes Suzette have made a come back in recent years  with new twists and flavour profiles. Dishes that last saw the light of day when Betty Crocker ruled the roost. If you thought prawn cocktails had vanished into the netherworld along with shoulder pads and Bananarama chart hits, think again.

Retro food is having a moment in culinary circles right now, as gourmands and trend-setters delve into the past to breathe fresh life into timeworn classics. Decadent foods can and will always be a part of our future but you can still be magnetically drawn to the table by recreating tasty, heart healthy versions of classic dishes. As a member of the Cooking Light Supper Club it is our duty to make these dishes guilt free. A new year, a new twist on the classics.

Let's see what the group has reinvented today.

Susan of The Spice Garden starts us off with an appetizer of Belgian Endive Spears with Curried Crab Salad Mmmmm.

Sarah of All Our Fingers in The Pie brigs back a delicious version of the Iceberg Wedge Salad.  Loving this blue cheese updated version.

I brought along an updated version of a classic dish I grew up with a Bolognese Meatloaf. Veal is not something I can find in this area easily so I used a little extra of both the beef and pork. All of this is perfect with a rich mushroom gravy.

Jerry of Jerrys Thoughts, Musings and Rants updates and lightens up the Classic Green Bean Casserole. Jerry is kindly checking in from Amsterdam for our virtual dinner. Thanks Jerry!

Sandi of The Whistlestop Cafe ends our menu with a bang with a retro Gingery Banana Pudding with a Bourbon Cream Something I feel compelled to give a go.


**Bolognese Meatloaf**

Meat loaf:

1 ounce French bread, torn
Cooking spray
2 ounces pancetta, chopped
1/2 cup finely chopped shallots
1/2 cup finely chopped carrot
1 tablespoon tomato paste
1/4 cup fruity red wine
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1/3 pound ground sirloin
1/3 pound lean ground pork
1/3 pound ground veal

Mushroom sauce:

1 tablespoon butter
4 ounces finely chopped cremini mushrooms
2 tablespoons minced shallots
4 teaspoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
2 tablespoons half-and-half
1/4 teaspoon black pepper
Dash of salt

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Arrange breadcrumbs on a baking sheet; bake at 350° for 8 minutes.

Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add pancetta; sauté for 2 minutes. Add 1/2 cup shallots and carrot; sauté 8 minutes, stirring occasionally. Add tomato paste; cook 1 minute. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Remove pan from heat; cool 5 minutes. Combine the breadcrumbs, pancetta mixture, milk, and next 6 ingredients (through veal) in a large bowl; gently mix until just combined.

Transfer mixture to a 9 x 5-inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 6 slices.

To prepare sauce, melt butter in a medium saucepan over medium-high heat. Add cremini mushrooms and 2 tablespoons shallots; sauté for 6 minutes, stirring occasionally. Add flour, and cook for 1 minute.

Add 1 cup beef broth; cook for 2 minutes, stirring frequently. Stir in half-and-half, 1/4 teaspoon black pepper, and dash of salt. Cook for 30 seconds. Serve with meat loaf.



You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

24 comments:

  1. A wonderful idea! That loaf must taste really good.

    Happy New Year and best wishes for 2013!

    Cheers,

    Rosa

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  2. Such pretty meatloaf and the mushroom sauce just makes it!
    Sam

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  3. Love the mushrooms, too. Wish my oven was working! Yummy, Val.

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  4. What a great combination of recipes for this retro theme Val! Perfect for this frigid time of year too! Hope you'll have a fabulous 2014!!!!!

    xo
    Roz

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  5. This looks so good! It would certainly be welcome on my table in this frigid weather.

    Best,
    Bonnie

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  6. I love combining flavors for meatloaf! This is inspired, looks amazing!

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  7. That picture makes me want to try it. Happy New Year!

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  8. You know, Val? My mother made a gravy like this for those little pounded out Salisbury steaks that were all the rage back in the 60's and 70's ...I know I will prefer your jazzed up meatloaf ... lightened up with a cauliflower mash perhaps.

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  9. What a fun dinner. I love this meatloaf, it's always a favorite at our house. I just forget to make it.

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  10. I'm so fond of classic old recipes from my grandmother's era and meatloaf is at the top of the list. You have really dressed up this favorite with a beautiful mushroom sauce. You're making me hungry, Val.

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  11. Always love these posts, Val.
    The mushroom gravy sounds familiar...you chose a perfect dish for the cold weather!

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  12. There is definitely quite a renewal in retro foods these days. The fancy restaurants like to charge $$$$ for them too! On NYE I had baked alaska at a restaurant for the first time in my life. I have never seen that on a restaurant menu before.

    I think this meat loaf looks great and I'm not a huge meat loaf fan. I love the addition of pancetta.

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  13. Love the idea of lightened up retro recipes! This one is perfect, soul-warming food with the delicious mushroom sauce.

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  14. That looks and sounds fabulous! Bookmarked.

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  15. I am pleased to see that your trio of meats includes the "V" word! XOGREG

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  16. What a delicious and happy memory sort of meal, Val. :-) I love your addition of pancetta to your meatloaf. That sounds absolutely scrumptious. :-)

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  17. Oh, I must try this! I adore meat loaf, and I adore mushrooms. This just sounds great. Thanks, Val!

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  18. I have never a bolognese meatloaf, what a great recipe. Thanks Val!

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  19. I've just been thinking it must be time for meat loaf..... Great minds and all that LOL

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  20. That mushroom sauce just takes it over the top. But there is nothing better than a good meatloaf and this is an outstanding recipe. Thanks Val.

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  21. Hey Val, people love this, look at the comments. I dropped by for the fennel and orange salad with pomegranates. Posting soon? I am giving paella a try. I can see a paella workshop happening when we return:).

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  22. Hello my name is Francesca and I'm Italian. I discovered your blog by accident and I immediately liked, because there are so many interesting things. I have joined your followers. If you go too foul. Thank you. Francesca.

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  23. This looks delicious and perfect for this nasty cold weather!

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  24. Always have liked mixing meats in a meatloaf, Val. And the pancetta addition is a great idea. Marvelous dark looking mushroom gravy too!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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