INGREDIENTS
2 pounds of lean ground meat
1 1/2 teaspoons salt
half pound (8 ounces approx.) of potato finely shredded, with peel
1/2 cup mixed, finely minced fresh herbs (parsley, thyme, savory, small bit of lavender), or substitute 2-4 tablespoons of mixed dried herbs of choice
Optional Centerpieces in Meatloaf: 3 hard boiled eggs, peeled and left whole, OR 5-8 tender asparagus spears trimmed to length of loaf pan
1 1/2 cups of catsup
3 tablespoons honey
1 1/2 cups of fresh or frozen blackberries or blueberries
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DIRECTIONS
This recipe is designed for low/no fat meat such as bison or venison, but any ground meat will work also. The honey in the sauce will cause a carmel crust to from on the meatloaf and that in conjunction with the potato makes this a very moist meatloaf. Centering optional hard boiled eggs or asparagus spears makes for a lovely presentation at the dinner table.
Preheat oven to 375.
Mix catsup, honey and berries in a processor or blender to form a thick sauce, set aside.
Mix meat, herbs, salt and potato, blending just to combine, do not over mix.
If using ‘centerpiece' place half of the meat mixture into a loaf pan, position either the eggs end to end, leaving a small gap between the, or lay the asparagus spears like stacked logs in the center; layer rest of meatloaf on top of eggs or asparagus. Brush half of sauce on top of meat. Bake until done, approximately 70 minutes. Serve with rest of sauce on the side. |
