I freaking love meatloaf. There was a restaurant called Bake Shoppe, located in a place called Sandwich Town, that was my favourite restaurant in the world. It was a historic house, and you walked into a room connected to the owner's kitchen and she would pull your sandwich fixings out of what looked like her personal historic fridge. It turns out it is impossible to locate any information about this place on the internet, so I linked their historical registry above. My very favourite was her homemade meatloaf sandwiches. I used to be squeamish about trying new foods - meatloaf sandwiches got me not only loving meatloaf, but also fresh tomatoes, and my all time favourite ingredient: yellow mustard (a surprisingly few, good-ingredient packaged condiment). She made the meatloaf and bread herself and gave you a huge hunk of meatloaf; I think the sandwich was $2.50 plus a huge dill pickle wrapped in cellophane. I tried to tip once because I felt the meal was worth so much more, and she told me that they "didn't do that here" and was pretty cold to me for a few weeks after that.
After all that reminiscing I've still got to say there is nothing lost in a meatloaf wrap made without the bread or bread crumbs - this meatloaf holds together great with the addition of the eggs, and the nuts keep the texture from getting too dense. I love the loaf sliced and used in lettuce wraps as pictured and detailed below, and also love to have the mini-meatloaf muffin meatballs in soups or as a quick grab and go, no utensils required snack for protein post-workout.
Mini-meatloafs > protein powder.
Walnut and herb scotch-egg style meatloaf and mini-meatloaf meatballs
Makes one scotch-egg meatloaf and 12 mini-meatloaf meatballs
- 3 Tbsp Herbes de Provence (I buy this at the Bulk Barn)
- 1.5 kg lean ground beef (I used frozen)
- 2 small 156 mL cans of tomato paste
- 3 large fresh eggs
- 1 cup of crushed walnuts
- 1 Tbsp gluten-free tamari (also Bulk Barn)
- 2 tsp each onion powder, garlic powder, sea salt, and pepper
- 1 t nutmeg
- 3 peeled, hard-boiled eggs
- coconut oil for greasing the muffin tins and loaf pan
- Preheat the oven to 375 degrees Fahrenheit and grease the muffin tins and loaf pan with coconut oil if the pans aren't silicon.
- Combine all ingredients except for the hard-boiled eggs and knead the meat-dough until well combined.
- Fill the loaf pan about a quarter up; place the eggs along the middle of the pan and cover with more of the meat mixture so that the eggs are "trapped" in the centre. Fill the muffin tins.
- Bake until firm to the touch and browned on top; about 20 minutes for the muffins and 40 minutes for the meatloaf. The muffins take about half as long as the meatloaf.
- Let cool; I store the meatballs in a large pyrex tupperware and wrap the loaf in tinfoil. Slice the meatloaf as needed and serve warm or chilled.
To make lettuce wraps:
Watch this tutorial and make a lettuce wrap akin to Jimmy John's "Unwich" using iceberg lettuce and parchment or waxed paper, plus your favourite sandwich stuffs. I used pickled brussels sprouts, yellow mustard, tomatoes, and