culinary experiment
Oct. 22nd, 2003 10:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
psocoptera::announcer voice: Tonight, Smart Ground takes on Ground Beef in a heated battle of Three Cheese Italian Meatloaf. This rising star of the ground pmeat world is known for its no-fat no-cholesterol prowess. But can it go head-to-head with the real thing in a beloved recipe written for beef?
Actually, yes. ::grin:: The preparation stage was tense as the different consistency of the meatless ground made it harder to tell when the right amount of breadcrumbs had been added, despite giving the no-fat pmeat a little extra cheese to help stick it together and a quick dash of olive oil when it just looked too dry. The beef loaf got a head start of about 5 minutes in the oven during the final mixing of the meatless batch, which was then checked regularly during cooking in case adjustment of the time was needed. But they ended up crossing the removal-from-the-oven line together. Anticipation was high at the taste test: both smelled great, but Smart Ground seemed to be holding its shape less well, smushing and crumbling as a slice was cut from the loaf. A difference was noticed in the taste, but in the end, Smart Ground never even had to bring out its secret weapon (a tally of animals killed) to win the battle, delivering meatloaf satisfaction without raw meat hassle.
Three Cheese Italian P/Meatloaf
1 lb ground beef or equivalent amount Smart Ground (I made half-recipes and used about 2/3 of a 12-oz package vs 1/2 lb beef, which was a bit more meatless loaf than meat)
1 med onion, chopped (I always skip this and use some onion powder, and throw in some minced garlic instead)
1 10 oz package frozen chopped spinach
2 eggs
1/2 cup cottage cheese
1/2 cup parmesan cheese
1/2 cup mozarella cheese (see, plenty of fat here)
1 tsp each dried oregano, dried basil, garlic powder (or more; I think I used 1 tsp oregano and basil in each half-recipe, although I had plain bread crumbs instead of seasoned)
black pepper
1/2 to 1 cup seasoned bread crumbs (or plain)
Defrost spinach and drain to remove all moisture possible. Mix together all ingredients except breadcrumbs. Add crumbs slowly and mix in until the mixture becomes "somewhat dry". Press into loaf pan. (I usually grease the loaf pan a little, but I have no idea if you should or not.) Bake 1 hour in 350 degF oven. Drain off any grease from pan (you won't have any with Smart Ground). Can freeze for future meals, my aunt from whom I got the recipe served it with Italian marinara sauce but I prefer it without.
Actually, yes. ::grin:: The preparation stage was tense as the different consistency of the meatless ground made it harder to tell when the right amount of breadcrumbs had been added, despite giving the no-fat pmeat a little extra cheese to help stick it together and a quick dash of olive oil when it just looked too dry. The beef loaf got a head start of about 5 minutes in the oven during the final mixing of the meatless batch, which was then checked regularly during cooking in case adjustment of the time was needed. But they ended up crossing the removal-from-the-oven line together. Anticipation was high at the taste test: both smelled great, but Smart Ground seemed to be holding its shape less well, smushing and crumbling as a slice was cut from the loaf. A difference was noticed in the taste, but in the end, Smart Ground never even had to bring out its secret weapon (a tally of animals killed) to win the battle, delivering meatloaf satisfaction without raw meat hassle.
Three Cheese Italian P/Meatloaf
1 lb ground beef or equivalent amount Smart Ground (I made half-recipes and used about 2/3 of a 12-oz package vs 1/2 lb beef, which was a bit more meatless loaf than meat)
1 med onion, chopped (I always skip this and use some onion powder, and throw in some minced garlic instead)
1 10 oz package frozen chopped spinach
2 eggs
1/2 cup cottage cheese
1/2 cup parmesan cheese
1/2 cup mozarella cheese (see, plenty of fat here)
1 tsp each dried oregano, dried basil, garlic powder (or more; I think I used 1 tsp oregano and basil in each half-recipe, although I had plain bread crumbs instead of seasoned)
black pepper
1/2 to 1 cup seasoned bread crumbs (or plain)
Defrost spinach and drain to remove all moisture possible. Mix together all ingredients except breadcrumbs. Add crumbs slowly and mix in until the mixture becomes "somewhat dry". Press into loaf pan. (I usually grease the loaf pan a little, but I have no idea if you should or not.) Bake 1 hour in 350 degF oven. Drain off any grease from pan (you won't have any with Smart Ground). Can freeze for future meals, my aunt from whom I got the recipe served it with Italian marinara sauce but I prefer it without.
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Date: 2003-10-23 10:37 am (UTC)Is "pmeat" a "the 'p' is silent, as in 'pshrimp'" thing, a la Wodehouse? Or something else entirely?