Meatloaf:
2 tsp. mustard
2 tsp. water
3/4 cup oats - processed in food processor until crumbly
1 tbs. oil
1 red pepper - seeded and diced
3 scallions - sliced
2 garlic cloves - chopped
2 lbs ground beef
1 large egg
2 tbs ketchup
3/4 tsp. salt
1/4 tsp thyme
1/4 cup ketchup
1 tbs. brown sugar
1 tsp spicy brown mustard
Preheat oven to 350. In a large bowl stir together mustard and water.
In a med skillet heat oil at med heat. Add pepper and cook for 5 minutes. Add scallions and garlic and cook for 1 more min.Add into the bowl with mustard. Add in oats, beef, egg, 2 tbs ketchup, salt and thyme. Mix gently until well blended. Transfer the meat into a sprayed loaf pan and bake for 30 minutes.
In a small bowl prepare glaze: Mix the 1/4 cup ketchup, brown sugar, and mustard. spoon evenly over the loaf and bake for an additional 30 minutes. Let stand 10 minutes before serving.
Twisted Knish:
5-6 tbs oil - divided
1/4 cup chopped onion
2 (10 inch) flour tortillas
whole grain mustard
1 cup mashed potatoes
1/2 cup sauteed mushrooms
3 tbs chopped scallions
salt and pepper
2 tbs oil
Heat 3-4 tbs oil in a small skillet over low heat. Add onion and saute 20 minutes, stirring constantly and scraping caramelized bits from the bottom. Drain excess oil
Spread mustard on one side of the tortillas. Set aside.
Combine onion, potato, mushrooms, and scallions in a med bowl. Season to taste with salt and pepper.
Place half the potato mixture on the bottom half of the tortilla. Fold in half and press firmly to seal.
Heat remaining 2 tbs. oil in a skillet over med-high heat. Fry tortillas until golden brown on both sides. Cut into wedges and serve with mustard vinaigrette.
Mustard Vinaigrette:
1/4 cup oil
2 tbs whole grain mustard
1 tbs apple cider vinegar
1 tbs champagne (optional)
salt and pepper
Whisk all ingredients together.
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