Meatloaf al Pastor with Crispy Cauli-shroom Tots

  • PHOTO COURTESY OF LESLIE MEREDITHLeslie Meredith made Meatloaf al Pastor with crispy cauli-shroom tots for the third challenge in the 2019 Cook of the Week Challenge.

    PHOTO COURTESY OF LESLIE MEREDITHLeslie Meredith made Meatloaf al Pastor with crispy cauli-shroom tots for the third challenge in the 2019 Cook of the Week Challenge.

 
Posted10/23/2019 6:03 AM

Meatloaf al Pastor with Crispy Cauli-shroom Tots

For the meatloaf:

                                                                                                                                                                                                                       
 

5 cups plain, slightly stale popped corn, crumbed in food processor to about 1 cup

1 small 8 oz. can crushed pineapple, including juice

1 tbsp extra virgin olive oil

2 tomatillos, diced

½ cup yellow onion, diced

2 cloves of garlic, pressed or minced

1 fresh jalapeno pepper, diced

1 fresh poblano pepper, diced

4 oz. finely chopped portobello mushrooms

1/3 cup of Gillerson's Grubbery homemade ketchup

1 lb of al pastor pork slices from Grecian Delight, ground from semi-frozen in food processor

1 egg, beaten

½ tsp smoked sea salt

½ cup roasted tomatillo salsa (I used homemade but store-bought is fine)

½ cup chopped white onion

½ cup roughly chopped fresh cilantro

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2 limes, quartered, as garnish

Preheat oven to 375°

Line a baking sheet with foil and set aside.

Dump the popcorn crumbs in a medium bowl and add the pineapple juice to soak for 10 minutes.

While soaking, heat the oil in a skillet on medium-high. Add tomatillos, onion, garlic, peppers and mushrooms. Sauté for 5 minutes, or until just beginning to soften.

In large bowl, add the ground pork, egg and 1 tbsp of the ketchup with popcorn, vegetable mixture and the salt. Mix with your hands until just combined. Shape into an 8x4 loaf and place on the prepared baking sheet.

Brush the remaining ketchup onto the top of the loaf.

Bake for 30 minutes.

Rest for five minutes before slicing. Top with salsa, onion and cilantro and garnish with lime wedges.

                                                                                                                                                                                                                       
 

Serves six.

For the tots:

4 cups of cauliflower florets, steamed

1 tbsp extra virgin olive oil

1 cup finely chopped portobello mushrooms

1 clove of garlic, pressed or minced

1 egg, beaten

1 cup plain, slightly stale popped corn, crumbed in food processor

1 cup shredded cheddar cheese

1 tsp smoked sea salt

Black pepper

1 cup homemade ketchup from Gillerson's Grubbery

1 tsp dried chipotle pepper

Preheat oven to 375°

Oil a mini muffin tin and set aside.

"Rice" cauliflower by quickly pulsing in a food processor. Wrap in a clean kitchen towel and squeeze out any moisture.

Heat oil in skillet on medium high and sauté mushrooms and garlic for five minutes.

Transfer cauliflower and mushroom mixture to a large bowl and gently combine with egg, popcorn, cheese, salt and a few grinds of black pepper.

Bake for 30 minutes or until golden brown.

While cooking, mix the chipotle into the ketchup and set aside.

Cool for a few minutes, then gently use a butter knife to loosen and remove from tin.

Serve with spiked ketchup.

Serves six.

Leslie Meredith

Recipes are unedited

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