Classic Meatloaf with Chard and Carrots
with mixed greens and pear salad
There is something comforting and nostalgic about a classic meatloaf. Our version includes finely chopped chard and carrots which give the meal an extra dose of veggies, but more importantly, lend extra moisture to the dish.
Smarts #1: This recipe makes enough meatloaf for two nights so that you have a quick dinner of leftover meatloaf sandwiches later in the week.
Smarts #2: We recommend doing the prep ahead of time, as meatloaf can take a long time to cook through. If you'd like to speed up the cook time somewhat, divide the mixture into two smaller loaves before baking.
Ingredients
- Onions, medium - 3/4 cup , chopped
- Chard, any type - 4 leaves , chopped
- Carrots - 8 oz , shredded (look for pre-shredded to save time)
- Garlic - 4 cloves , peeled
- Butter - 2 Tbsp
- Panko breadcrumbs - 1/2 cup
- Beef, ground (chuck or 85% lean) - 2 lbs
- Eggs - 2
- Worcestershire sauce (opt) - 2 tsp
- Salt - 1 1/4 tsp
- Black pepper - 1/2 tsp
- Foil - for baking
- Ketchup - 1/2 cup (plus extra for serving)
- Vinegar, balsamic - 2 tsp
- Mustard, Dijon - 1 tsp
- Shallots - 1 clove , diced
- Vinegar, red or white wine - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Pears, any variety - 1 , sliced
- Mixed greens - 5 oz
- Cheese, blue (opt) - 3 oz , crumbled (sub feta or white cheddar)
Prep
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Make vinaigrette - (If prepping right before cooking, get oven heating first.) Dice shallot. Whisk together shallots, vinegar (portion for salad), mustard (portion for salad), and honey. Slowly add olive oil while whisking. (Can be done up to 5 days ahead)
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Onions / Chard / Carrots / Garlic - Chop onions and chard leaves into large pieces. Shred carrots if not pre-shredded. Peel garlic cloves. Store everything together in one container. (Can be done up to 3 days ahead)
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Prep meatloaf filling (this makes enough meatloaf for two nights) - Combine onions, chard leaves, carrots and garlic in the bowl of a food processor. Pulse until vegetables form pea-sized pieces. Alternatively, you can chop the vegetables by hand into small, even pieces. (Can be done up to 3 days ahead)
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Assemble meatloaf - Heat a saute pan with butter over medium heat. When butter is hot, add carrots, onions, chard, and garlic with a sprinkle of salt and saute until tender, ~3 minutes. In a large mixing bowl, combine vegetables with panko, beef, eggs, Worcestershire sauce (if using), salt, and pepper. Mix with your hands or a wooden spoon just until ingredients are roughly combined (be careful not to overmix - this will help to keep the meatloaf tender). (Can be done up to 2 days ahead)
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Slice pears.
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Make
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Heat oven to 350F / 177C degrees. Line a large sheet pan with foil and top with wire rack (you can also bake the meatloaf over a rack in a roasting pan or in an oiled loaf pan if you like).
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Shape the meat mixture into a loaf shape and set on top of the wire rack. (If you'd like to speed up the cooking time a bit, divide the mixture into two smaller loaves.)
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Whisk together ketchup, balsamic vinegar, and mustard (portion for meatloaf) and brush over the top of the meatloaf. Bake meatloaf until a thermometer inserted in the middle registers 155F (68C) degrees, ~60 to 75 minutes. Let meatloaf rest for ~5 minutes at room temperature before slicing.
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While meatloaf rests, toss together mixed greens, pears, and vinaigrette. Crumble cheese (if using) over top.
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Slice meatloaf (remember to reserve half for Wednesday).
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Serve meatloaf slices with salad on the side and extra ketchup for dipping. Enjoy!
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