Party Meatloaf with Sweet Corn Succotash, Apple Kale Slaw and Apple Maple Reduction
This is the dish I made from the latest box sent to me from Master Chef and Plated. It was a couple weeks ago, and they didn’t post it on their tumblr, so I’m posting it here because it came out so delicious.
The box contained; 4 big apples,1 of them was a tart Granny Smith apple, the other 3 were sweet apples. 1 package of ground turkey, some sweet Italian sausage, a large yellow summer squash, 2 small onions, green beans, and 2 ears of yellow sweet corn.
The letter said to make an elevated dish featuring apples. I decided to make mini meatloaves with an apple reduction over succotash with apple slaw as a garnish. This was delicious comfort food, I loved the apple reduction! Here’s how I made this fancy diner-style party food.
For the Apple Maple Reduction / Sauce: Juice 2 of the apples, or buy fresh apple juice and use that. Heat a saucepan and add 1 tblsp butter. Chop 1 of the small onions and sauté it, add 1 crushed garlic clove and salt and pepper. Pour in the apple juice, 1 tblsp grainy mustard, and 2 tblsp maple syrup and 2 tblsp cider vinegar. Simmer to reduce by about half, until it becomes nice and syrupy. This takes about 45 minutes or so. Taste for balance, if its too sweet add a little lemon juice or white vinegar, about 1-2 tblsp to taste. Strain and set aside.
For the mini meatloaf: Pre-heat oven to 350. Peel and finely chop one apple, 1 small onion, and a few green beans. Add to a mixing bowl with 1 chopped celery stalk, and 2 crushed garlic cloves, the ground turkey and the sweet Italian sausage removed from the casings, a couple dashes of Worcestershire sauce, 1 tsp mustard, smoked paprika, 1 egg and salt and pepper. Spray a muffin pan with cooking spray. Form the mini meatloaves gently in the muffin pan. Add a little ketchup to the top of each mini meatloaf, bake 25 - 35 minutes until cooked through and no longer pink inside.
For the succotash: Chop 1 small onion, yellow summer squash and green beans into dice. Cut the corn from the cobs. Saute all the veggies in a skillet with a little olive oil and salt and pepper until crisp tender.
For the apple slaw, peel and thinly slice the tart Granny Smith apple, then cross slice to create a julienne cut. Toss with the juice of 1 lemon to prevent browning, season with salt and pepper. Add a little slivered kale if you have it growing in the yard. This tart apple slaw balances nicely with the sweet apple reduction.
Serve the Mini Meatloaves on a bed of Succotash, with Apple Slaw relish on top, with the sweet Apple reduction syrup drizzled over the whole thing. I love working with mystery ingredients, it’s deliciously fun! Yum!