Sunday, January 17, 2010

BBQ Meatloaf with Spicy Corn Fritters and Maple, Dijon Brussel Sprouts

Meatloaf!!! I have been thinking about making a loaf of meat for about half a year. Obviously avoiding it because we all know meatloaf isn't the most sought after dish. I had meatloaf growing up. I never hated it, never loved it. Mom, no offense. I mean, meatloaf is just meatloaf. It is easy. Quick. Cheap. Does the job. So anyway, I haven't really had it for a LONG time. I thought I would find an interesting recipe and give it a shot. See how bad or good it really is. Result: pretty decent! It had great reviews...people were drooling over it. Scot loved it, obv. From now on, I probably will only tell you when he doesn't like something. He loves everything. It's great. Even when I mess up, burn things, drop something of the floor or throw something against the wall out of rage. As a last resort, I always have Copper. Actually, I take that back, Copper is definitely more picky than Scot. I always have Scot, then.

Back on track. In addition to the BBQ meatloaf, I have been searching for a corn fritter recipe. When I was young (maybe in 4th or 5th grade), I made a meal "by myself" for my family. I remember exactly what it was: pork tenderloin, corn fritters, green beans and a mousse type dessert. I got the entire meal from an American Girl dolls cookbook and it was supposed to be a meal that a particular doll (I think Molly) would eat in the period she lived in. It was probably the first thing I ever cooked. I don't remember if it was good or anything, but I do remember really liking the corn fritters. So, I tried to find the recipe. And, I found that there actually aren't that many corn fritter recipes out there, especially like the one I remembered. But then, I found this one woman who referenced the American Girl fritters in her blog and a recipe with it! The recipe is not the same one in the cookbook, but is delicious. She says the recipe from the cookbook is actually kind of toned down, kid-friendly, so she spiced it up for adults. And that is what I made tonight. And all you vegetarians out there (Jen), corn fritters/fritters should be a staple for you! They are great.

To round out the meal, I made some brussel sprouts. I make them all the time, just roast them with some bacon, olive oil, salt and pepper. Since I am into the food blogs now, I found a simple recipe for roasted brussel sprouts tossed with a maple, dijon vinaigrette and toasted almonds. Since it's Sunday, I fig'ed, why not? So, three new recipes in one Sunday blog. Sorry if this is overwhelming but all three recipes are pretty simple.

As for tips, I would like to stress that I didn't measure any of the ingredients in these recipes except the polenta/water ratio. It just isn't worth it. But, as we all know, I am quite the risk taker.

Recipe courtesy Paula Deen modified by Shanon


1 1/2 pounds ground beef
1 cup bread crumbs
1 onion, grated using box grater
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 can tomato sauce (15 oz)
3 tablespoons white wine vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce


Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

From modified by Shanon


½ cup corn (fresh is best, next best is frozen)
juice of 1 lime
3 finely chopped green onions
1 Tbs. chopped cilantro
1/2 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. red pepper flakes

1 1/3 cup water

1/3 cup polenta or cornmeal (the quick-cooking kind)

vegetable or other light oil, for frying

1. Mix together the corn, lime juice onion, coriander, salt and spices together in a small bowl and set aside.

2. Bring the water to a boil in a small saucepan. Add the polenta in a steady stream and mix with a whisk for about 2 minutes, until thickened.

3. Remove the polenta from the heat and stir in the corn mixture. Set aside to cool slightly. Line a plate with paper towels and set next to the stove.

4. Heat the oil in a non-stick pan over medium heat. When hot, spoon in generous tablespoonfuls of batter and flatten slightly with a spoon. Cook for 4-5 minutes on each side, then remove to the towel-lined plate. Serve hot, with any spicy dipping sauce that you like.

from Closet Cooking modified by Shanon

(makes 4 servings)

1-2 pounds brussels sprouts (trimmed and halved)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup almond slices (toasted)


1. Toss the brussels sprouts in the oil along with the salt and pepper.
2. Arrange the brussels sprouts in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
5. Toss the brussels sprouts and almonds in the maple dijon vinaigrette (you may not need it all).

Printable Version (all in one)


  1. Ma! The Meatloaf! Looks great, Shan!

  2. mm i love anything with corn in it. oh my american girl dolls.