Stomach Bliss Meatloaf

Ronni Lundy | For The New Mexican

5/6/2008 - 5/7/08

Looking for a way to get more vitamins and fiber into her family's diet, Gillian Clark, author of Out of the Frying Pan, used her cooking-school smarts to come up with an addition to meatloaf that both enhances flavor and nutrition. Over-ripe peaches or nectarines can be used instead of prunes.

STOMACH BLISS MEATLOAF
(Serves 4)

1 large onion, diced
1 pound 80-percent lean ground beef
3 eggs
1 tablespoon salt
2 teaspoons pepper
1/2 cup pitted prunes, plus 5 or 6 for garnish
1/3 cup bread crumbs or broken oats (crushed by hand or pulsed in a blender)
Flour for coating meatloaf
1/2 cup vegetable oil
1 cup water or low-sodium chicken stock

In a large bowl, work the onions into the beef with your hands until they are well distributed. In a blender combine the eggs, seasonings and prunes. Blend until smooth. Add the prune mixture to the beef and work with your hands until thoroughly mixed. The more you knead the meat, the more tender and juicy your meatloaf will be, so work it well before adding the crumbs. Add the crumbs and work the meat mixture for about 10 more minutes.

Shape into two small, elliptical loaves. Pat with the flour. In a large skillet, heat the oil over medium heat. Carefully place the loaves in the oil and brown on both sides. Turn them carefully, using two spatulas. After both are browned, remove them to a platter and pour off most of the oil.

Add 5 or 6 prunes to the skillet and cook over low heat. Add the water or stock, scraping the browned bits off the pan. Bring the liquid to a boil and turn down to just simmering. Put the loaves back in the pan and cover. Let simmer over low heat for about 45 minutes to an hour.