Amy’s Meatloaf (With A Nod To Mitt Romney)
Makes about 16 servings

4 pounds ground meat, 1 each of lamb, veal, pork and buffalo
1 medium yellow onion, chopped fine (about 1 cup)
1/2 red bell pepper, chopped fine (about 1 cup)
4 to 6 large shiitake mushrooms, chopped fine (about 1 cup)
1 large green zucchini, shredded (about 3 cups)
1/2 cup flax seed
3 cups old-fashioned whole oats (not quick oats)
Zest and juice of 1/2 lemon (about 1/4 teaspoon zest, about 2 tablespoons juice)
1/4 to 1/2 cup Worcestershire sauce
2 eggs
6 cloves garlic, chopped and scraped across cutting board into paste (or use Dorot)
Salt and pepper, to taste

Topping:

1/4 cup tomato paste
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
1 tablespoon dark molasses
1/4 teaspoon dry mustard powder
2 cloves garlic, prepared as in above meat mix

A dash of ground clove (to taste)

Preheat oven to 350 degrees. Place all ingredients for meat meatloaf in a bowl and mix with fingers until fully incorporated. Take a small amount and cook in a hot pan (as described in WTE’s savory burger recipe) to test for taste. Adjust seasoning accordingly, adding more salt or pepper as needed. In a separate bowl, mix the topping. Using balls the size of a baseball, form into oval-shaped loaves, indenting slightly in the middle. Place on cookie sheet, brush liberally with topping and bake for 30 minutes, or until the “cakes” are firm to the touch. May also be made in loaf pan, adjusting cooking time accordingly (about 45 minutes for a large loaf pan.)

This makes a very large batch geared towards leftovers. You can freeze half the cakes uncooked, or bake extra now to freeze. They’re great for meatloaf sandwiches.

About 16 servings

Originally published in “Meat Loaf Likes Romney”