BBQ Meat Loaf with Polenta Fries and Brussels Sprouts Salad with Spicy Dressing
Meat Loaves
3 slices bacon
1 pound ground beef
2 green onions, finely chopped
2 baby carrots, finely chopped
1 egg
2 teaspoons prepared horseradish
½ cup cooked polenta (recipe follows)
¼ teaspoon dried mustard
2 teaspoons chopped fresh sage
2 tablespoons Black Swan Barbecue Sauce
1 teaspoon ground black pepper
¾ cup Black Swan Barbecue Sauce, divided
Salad
2 tablespoons reserved bacon grease
2 tablespoons Black Swan Barbecue Sauce
¼ teaspoon honey
¼ teaspoon lime juice
4 cups brussels sprout leaves (about 1 pound)
½ cup carrots sliced into matchbook sized pieces
½ cup tart apple sliced into matchbook sized pieces
¼ cup chopped pecans
¼ cup dried cranberries
Preheat oven to 350 degrees.
Fry bacon until crisp and then crumble into small pieces; reserve rendered fat.
In large mixing bowl, combine bacon, ground beef, onions, carrots, egg, horseradish, polenta, dried mustard, sage, pepper and 2 tablespoons barbecue sauce. Form mixture into four loaves and brush the tops with ¼ cup sauce.
Place loaves on a small baking sheet and bake 30 minutes, basting with ¼ cup sauce at the 15 minute mark. Drain off any grease as necessary.
Increase oven to broil, brush with remaining sauce, and broil for 3-5 minutes or until sauce starts to caramelize.
For the salad: Put reserved bacon grease, barbecue sauce, honey and lime juice in a small bowl and whisk thoroughly. Do not refrigerate.
Cut off ends of brussels sprouts and discard. Cut the sprouts in half and separate individual leaves, and steam for 2 minutes. Place immediately in an ice water bath for 5 minutes. Remove sprouts and drain on paper towel.
Put leaves in a large bowl with carrots, apples, pecans and cranberries; gently toss with the dressing and refrigerate until ready to serve. Serve along side mini-meat loaves and polenta fries (see related recipe).
Serves four.
Glenn Sasveld, Naperville
Glenn’s Polenta and Polenta Fries
<div class="recipeIngredients">2 cups water </div>
2 cups whole milk
1½ cups instant polenta
½ cup grated parmesan cheese
¼ teaspoon cayenne pepper
For the fries
Olive oil
Salt
<div class="recipeDirections"></div>
Bring water and milk to boil in a large sauce pan. Reduce heat and slowly add polenta while stirring constantly. Add cheese and cayenne pepper and stir to combine. Remove from heat.
Scoop ½ cup hot polenta into a mixing bowl for the meatloaf.
Place the remaining polenta onto a large shallow baking sheet and spread evenly to about ⅜-inch thickness and refrigerate 1 to 2 hours.
To make the fries: Heat oven to 450 degrees.
Cut firm polenta into 24-30 french fry shape pieces. Brush all sides with olive oil and place on large cookie sheet. Bake 10 minutes. Flip over and bake additional 10 minutes or until golden brown. Season with salt and serve.
Glenn Sasveld, Naperville