This Seasonal Meatloaf Recipe Is A Must-try For Dinner

This time of year, all I can think about is cooking up some fall deliciousness. This is the time of year when it's okay to start serving meatloaf again, but how about a new spin on Meatloaf? I've always made it with beef, but here is a spin on the beef meatloaf that you might want to try.

Not only meatloaf, Chef Tim McCarty doctors up his mashed potatoes and makes this recipe one you want to serve on a special occasion, even if it's one you made up!

THANK YOU, CHEF TIM MCCARTY

I recently watched a video from KSTP on YouTube that had a pretty interesting recipe from Chef Tim McCarty for Fennel Pork Meatloaf. Thank you, Chef McCarty, for making something that looks so complicated, SO SIMPLE!

The recipe included the following combination of ingredients:

• 2 pounds of Ground Pork
• 1/2 cup Chopped Yellow Onion
• 1/2 cup Chopped Diced Apples
• 1/2 cup Diced Butternut Squash
• 1/2 cup Diced Fennel
• 1 Tablespoon minced Garlic
• 1 Tablespoon chopped Sage
• Salt & Pepper to taste
• 2 Eggs
• 1/2 cup Planko
• 2 Tablespoons of oil

The video shares a pretty simple and fast recipe that uses an iron skillet to cook in, rather than the traditional loaf pan.

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PREPARE YOUR VEGGIE APPLE MIXTURE

First, you'll want to dice the veggies and apples, and cook them over medium-high heat until the mixture becomes lightly brown and tender. Set aside.

MORE RECIPES: The Timeless Charm Of Fried Green Tomatoes

TwinCitiesLiveKSTP/YouTube

HEAT OVEN

Heat your oven to 375.

COMBINE THE REST OF THE INGREDIENTS

Combine the rest of your ingredients, and then dump the veggie apple mixture into the ground pork and seasonings, and combine. You want to make sure you don't overmix the ingredients.

BAKE YOUR CREATION

Now that it is all combined, you want to dump the meatloaf mixture into the iron skillet and then bake it at 375 degrees for 40 minutes, or until the center of the meatloaf is at 165 degrees. Once it is, then pull it out of the oven and set it aside for 10 to 15 minutes.

CREATING THE SAUCE

The sauce is always what makes a dish delicious, right? Get a small saucepan, and heat it to medium-high heat. Sauté 1/4 cup of onion with 1 cup of butternut squash 9diced) in 2 tablespoons of butter, until it is light brown and tender. Then add 1 tablespoon of garlic, and finally 2 cups of apple cider, and 1 cup of heavy cream. You will then simmer this for 8 minutes or so, reduce the heat, and then season with salt and pepper to taste.

SAUTEED VEGGIES &/or MASHED POTATOES

Almost everyone has their own recipe for mashed potatoes, but if you want to take this recipe a bit further, you can fix your mashed potatoes, and then saute vegetables and serve them on top of the mashed potatoes. Chef Tim sauteed Fresh Fennel with Apples, Kale, diced Butternut Squash, and Brussels sprouts, over medium-high heat in extra virgin Olive Oil, and then poured it over the mashed potatoes.

What do you think of this recipe?

Let me know if you've tried it, and/or have a similar port meatloaf recipe of your own by sending it to: kelly.cordes@townsquaremedia.com.