I’d earmarked this meatloaf roll I’d seen on the Phantom Gourmet a few weeks back, and intended to test it sometime before next Christmas (as it looked, and sounded) good enough to serve then – I mean, c’mon Bacon wrapped meat – not a tough sell, even with spinach inside.
Their recipe, courtesy of McIntosh College, called for 1/2 ground beef and 1/2 Ground pork. Previously on Good Eats I recalled Alton Brown suggesting a 1/3 mix of Beef, pork and Lamb… but still being somewhat vegetarian, I knew I’d still stick with turkey regardless, but when I saw the sign for fresh ground dark meat turkey, I knew this was what I needed.
It went together pretty easily, even considering I altered it somewhat by making my own breadcrumbs (have you looked at the ridiculously long ingredients list on a package of breadcrumbs?), sauteeing down some baby spinach and harvesting my own herbs from the hydroponic herb garden I got for Christmas. (Ok, that still doesn’t really sound like extra work – I still only got one bowl, cutting board and knife dirty in the process of prep).
Looks good, smells like bacon wrapped goodness (yes that was turkey too), and even though I’d overcooked it by at least 10 degrees, It was moist, juicy and delicious. (more…)
