Crispy Kale Meatloaf
We grew lots of kale in our garden this year and I had find
creative ways to use it. We got hooked on crispy kale as a side dish and
after getting tired of crispy kale, I had to find even more innovative ways to
use it. Adding crispy kale to a standard meatloaf recipe lightens up the
meatloaf and gives it an interesting tang. Even if you don't have tons of
kale growing in your garden, it's worth buying a bunch of curly kale to try this
- Two large handfuls of kale leaves, removed from the stem.
- Your standard meatloaf recipe
(I use 1/3 ground round, 1/3 ground veal, 1/3 ground pork, a few TBS of grated
parmesan cheese if you have in on hand, ketchup, Worcestershire sauce, panko
bread crumbs, grated onion, 2 eggs (beaten), salt and pepper.
- A few slices of bacon (optional).
- Wash the kale and dry it in a salad spinner.
- Toss it lightly with olive oil and a little sea salt.
- Spread it evenly on a large baking sheet and bake at 375 deg for about 15
minutes. Every five minutes, turn it over with tongs so that it crisps
evenly. Watch it closely toward the end of 15 minutes. It can
easily burn. The kale will shrink down considerably.
- When it is cool, chop it coarsely.
- Mix the kale into the meatloaf ingredients.
- Put into an oblong baking pan and top with a few slices of bacon.
- Bake in a 350 deg oven for about one hour.
- Drain off the excess fat and let the meatloaf sit in the baking pan for
about 10 minutes.