Saturday, March 16, 2013

Meatloaf "Brasciole" with Greens

My dear (and very Italian) friend Diana tells me this isn't a true brasciole: it's a meatloaf. Ah, well. I am still in love with this combination of rolled meats and spicy greens. If you don't like collards, you can still make the pot liquor and use that as a light sauce over the meat, or even make a quick roux with EVOO and potato flour to turn it into a gravy. Yum! I'll slice the brasciole (modified from a Rachael Ray recipe) and eat it cold the next day for lunch like a meatloaf, but it also freezes and reheats beautifully. Serves 4-6.

1 lb pasture-raised ground beef
1/2 lb pasture-raised ground pork
1/2 c "bread crumbs", recipe below
1.5 tsp kosher salt
3/4 tsp freshly ground black pepper
1 extra large pasture-raised egg
2 large cloves garlic, finely minced
1/2 c white onion, small dice
1/2 tsp dried oregano
2 TB golden raisins*
3 TB pine nuts, toasted & cooled
2 rounded TB flat leaf parsley, chopped
1 large handful baby spinach
4 slices bacon

Paleo Bread Crumbs
1/2 c almond flour
1/4 c golden flaxseed meal
1 tsp garlic powder
1/2 tsp each onion powder, oregano, thyme & freshly ground black pepper
Put in a jar and shake to mix everything thoroughly

Double recipe of Collard greens with pot liquor, which you can make earlier in the week and just reheat

Preheat oven to 375*F

In a large bowl, use your hands to mix everything thoroughly together except the spinach and bacon. Lay down a piece of parchment paper, large enough to cover the bottom, on a half sheet pan. Put the meat mixture on the parchment and using your hands, press out to an 8 x 12 rectangle, longer side from left to right. Make a layer of spinach leaves on top.

Use the parchment paper to help you roll up the brasciole, until it looks like a 12" log. Cover with bacon (this will add flavor and help keep it moist.)

Bake for 35-40 minutes until the ground pork is cooked through and the center of the loaf reads 160*F with an instant meat thermometer. Remove from the oven, remove the bacon (eat or save it for later), loosely tent with aluminum foil and let rest for 10 minutes. Slice and place over cooked greens; pour a TB of the pot liquor over each serving of brasciole.

*Reminder: according to Dogtor J, who created the GARD, raisins are ok in moderation. This averages out to 1/2 TB or less per serving and should be just fine.

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