It’s been almost 3 months that I’ve been trying to be a vegetarian and I have to be honest about this: one of the hardest things I’ve ever attempted to do.
Yes I feel fine most of the times but then I have random periods of starvation where I feel like my body simply isn’t getting all the nutrients it needs to function great and my brain is kind of pissed off. I still enjoy cooking meat for Batman and I swear to you I get high on those smells like a crack junkie and sneak in a lick of the steak when nobody is watching.
Like the other night, I made this perfect meatloaf that reminded me of being a kid around the holidays because my dad used to make this every Christmas and New Year’s Eve. Of course it’s probably the first time I actually made it perfect, the way it’s suppose to be passed down to generations and here I am sniffing the oven and licking the sides of the loaf like a junkie.
Honestly I don’t know what’s gonna happen, for now I take it one day at a time overdosing on cheese and carbs(the really tasty kind ) to replace the meat in my life which I’m sure can’t be that great for you; but I’m learning to eat better and healthier and mediate more because that should probably help my carnivore thoughts.
Meanwhile for those of you enjoying a piece of holy meat I strongly recommend trying this meatloaf, it used to taste like a fluffy cloud of insanely flavorful meat, (when I licked the sides this last time it was checking out even better ) and the smell alone was to die for.
I must insist on using organic meats though, not only are they more nutritious, way better tasting but also the animal has had a decent life up to this point and enjoyed freedom and a good diet.
Mushroom Meatloaf Recipe
(Serves 8)
- 1 1/2 lb ground organic grass fed beef
- 1/2 lb ground organic pasture raised pork
- 1 c these sauteed mushroom
- 3/4 c ricotta cheese
- 3/4 c this Arrabiata tomato sauce
- 1 yellow bell pepper – diced
- 4 garlic cloves -minced
- 1 c panko bread crumbs
- 1 slice bread soaked in 1/3 c milk then squeezed
- 1 organic egg -large or 2 small ones
- 1/4 c flat leaf parsley -chopped
- 1/2 tsp baking soda
- 1 tsp onion powder
- 1 tsp garlic powder
- Sea salt and black pepper to taste
1. Preheat your oven to 350 “F
2. Reserve 1/4 c of the tomato sauce and In a large bowl mix all of the above ingredients until nicely incorporated making sure not to overwork the meat. Transfer the mixture to an oiled roasting dish and form into a loaf as shown in the photos. Brush the loaf with the reserved tomato sauce sauce and roast in the preheated oven for 1 hour for a well done roast for 5o minutes for a medium. Allow to rest and cool for 10 minutes before slicing into it. Serve with mashed potatoes and extra tomato sauce.
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