Tired of the same boring meatloaf for dinner? Check out some of Chef Cari’s recipes, which put a unique spin on a classic dish.
Cari Herskovitz
Chef Cari Kosher Catering
6800 Drake Rd.
West Bloomfield, MI 48322
(248) 770-6521
www.chefcari.com

Chef Cari Kosher Catering was started, and is currently operated by, Chef Cari Herskovitz, who graduated from the Natural Gourmet Cookery Institute for Food and Healing in New York City. She founded her catering company in 2013 and is Glatt Kosher (supervised by the council of Orthodox Rabbis, in the Greater Detroit area). If you’re ordering from her company, she cooks for a minimum of ten people; her current menus are posted on the site.

Healthy Tex-Mex Turkey Meatloaf

  • 1 pound lean ground turkey
  • 1 egg
  • 3/4 cup favorite chunky style salsa
  • 1 tbs cumin
  • Salt and pepper
  1. Mix all ingredients and bake in a 2 pound loaf pan at 350 degrees for 25-30 minutes.

No fat, no sugar, gluten-free and moist and delicious! Serves 4.

Old-School Beef Meatloaf

  • 1.5 pounds ground beef (chuck, shoulder, lean ect)
  • 1 egg
  • 1 diced sweet onion, sautéed
  • 1/3 cup bread crumbs
  • 2 tbs Worcestershire sauce
  • 1/2 cup low sodium chicken stock
  • 3 tbs ketchup
  • Salt and pepper
  1. Mix all ingredients except ketchup in a 2 pound loaf pan.
  2. Spread ketchup over top and bake at 350 degrees for 45-55 minutes
  3. Serve with mashed potatoes and enjoy! Serves 4.
Spinach And Herb Stuffed Chicken Meatloaf 

  • 1.5 pounds ground chicken (white or dark meat)
  • 1 egg
  • 1/2 c seasoned bread crumbs
  • 1 tbs olive oil
  • 1 large sweet onion diced
  • 3 cloves fresh minced garlic
  • 1 large bag fresh baby spinach or 1 pound bag of chopped spinach thawed and fully drained
  • 2 tbs dried Italian herbs
  • Salt and pepper
  1. Mix chicken, egg, 1/2 of bread crumbs and salt and pepper In a bowl then set aside.
  2. Sauté onion and garlic in olive oil.  Add dried herbs and cook on medium until onions are caramelized, about 10-12 minutes.
  3. Add spinach and salt and pepper.
  4. Remove from heat, drain and cool slightly.
  5. Place 1/2 of chicken mixture in a 2 pound loaf pan.  With the back of a spoon, make a well down the middle of the pan.
  6. Spread the remainder of bread crumbs over the chicken then fill the well with spinach filling.
  7. Top with the remainder of chicken and bake at 350 degrees for 40-50 minutes.

Serve with rice or potatoes and enjoy! Serves 4.

Related: Best Fried Chicken In Detroit

Gyro Meatloaf

  • 2 pounds ground lamb
  • 2 onions
  • 6 cloves fresh garlic
  • 1 teaspoon ground marjoram
  • 1 teaspoon ground Rosemary
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • Salt and pepper
  1. In a food processor purée onion and garlic.  Remove and strain out liquid using kitchen towel or cheese cloth.
  2. Add lamb in 4 batches and pulse until pasty. Mix onions, lamb and spices well and press in a 2 pound loaf pan.
  3. For resturant-style, cover with foil and place a brick or heavy weight on loaf while baking.  Bake at 350 degrees for 60-70 minutes.
  4. Serve with pita, cucumbers and tomatoes, red onion and tzadiki  sauce!  Serves 4-6.

Related: Best Tableside Restaurant Preparations In Detroit

Mini Meatloaf “Cupcakes” With Potato “Frosting”

  • Batch of favorite meat loaf recipe
  • 3 potatoes peeled, boiled
  • 1/2 cup olive oil
  • Salt white pepper
  1. Bake meatloaf in cupcake pan for 25-35 minutes.  Mash potatoes and add olive oil, salt and pepper.
  2. Transfer to large piping bag with large star tip.  Pipe over meatloaf in a circular motion.  Serve.

Makes 12 mini loafs.

Liz Parker is a freelance writer and a University of Michigan graduate with a degree in Creative Writing and Literature. Her work can be found at Examiner.com and yesnofilms.com.

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