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A Ghostly Meatloaf
by Dana Jacobi
for The American Institute for Cancer Research |
Once upon a
time, Halloween was a friendly holiday full of pagan fun. Back
in Europes Dark Ages, on October 31, the Celts celebrated
a holiday called Samhain. Marking the completion of the growing
season and the beginning of a new one, it was both a time of
revelry to celebrate the years harvest and a time of respect
for the dead. A candle in the window welcomed back friendly ancestors
while festivities honoring natures bounty included feasting.
Christianity
brought a somber, fearful tone by casting the dead spirits afoot
on All Hallows Eve, or Halloween. Evil goblins and witches
hovered, but playful games like bobbing for apples persisted.
Feasting also remained part of the following day, which became
All Saints Day, to honor worthy souls. Candle-lit Jack
oLanterns were added to Halloween in the 19th century,
well after pumpkins were discovered as part of the New Worlds
offerings.
Mixing spooks
and high spirits with mischief on Halloween goes back a few centuries,
too. Associating them with food is more recent. I cannot prove
it but will bet that swapping candy for correct behavior in trick
or treating began after World War II, while hands plunged into
ghastly cold spaghetti simulating guts, and so on, goes back
only a bit further.
These days,
blue Jell-O, green ketchup, and movies like American Pie have
raised the ante for creating gross or shocking Halloween food.
One of the more benign recipes I have seen is a slimy brew combining
lime sherbet, ginger ale and green gelatin. Among the least appetizing
are dyed, electric blue spaghetti called Gruesome Guts, and indescribable
Kitty Litter Cookies.
Fortunately, this Halloween meatloaf would be welcomed by adults
and children alike. It is deliciously moist and flavorful, thanks
to pumpkin purée, and chock-full of health-protective
phytochemicals. As you shape the meatloaf into a ghost-like shape
on the baking pan, aim for a form that resembles Casper the Ghost.
Ghostly
Meatloaf for Halloween - Makes 6 servings.
- Canola oil
spray
- 1 1/2 lb.
lean ground beef
- 1 large egg
white
- 1 cup canned
pumpkin purée
- 2 slices whole-wheat
bread, crust removed, cut in 1/2 cubes
- 1 small onion,
finely chopped
- 1/2 tsp. garlic
powder
- Salt and freshly
ground black pepper, as desired
- 2 cups leftover
mashed potatoes, reheated, or instant mashed potatoes
- 2 small rounds
of thinly-sliced carrot and 5 canned black beans
Preheat oven
to 350 degrees. Line a shallow baking pan or cookie sheet with
foil. Coat foil with cooking spray and set aside.
In a large
bowl, mix beef, egg white, pumpkin, bread, onion, garlic powder,
salt and pepper until well combined. Flatten 1 cup of the mixture
into a 3 circle at one end of the prepared baking pan to
form the ghosts head. Set aside 3/4 cup of the mixture.
Pat the rest into a long triangular body, starting at the head,
so the bottom is about 6 wide. Use the remaining 3/4 cup
to form an arm on one side of the body.
Bake meatloaf
uncovered for 45 minutes or until cooked through. Remove from
oven and let stand 20 minutes. Use two large metal spatulas to
transfer the meatloaf to a serving platter. (If it cracks, piece
it back together with fingers.) If desired, the meatloaf can
be stored, covered, in the refrigerator up to one day.
When ready
to serve, reheat meatloaf, if necessary, in the oven at 250 degrees
until hot. Using a thin spatula or table knife, cover the meatloaf
with hot mashed potatoes, as if icing a cake. Use carrots to
make eyes and beans for the mouth. Serve immediately.
Per serving:
294 calories, 11 g. total fat (4 g. saturated fat), 21 g. carbohydrate,
27 g. protein, 3 g. dietary fiber, 354 mg. sodium.
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AUTHOR: |
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Something Different is written by Dana Jacobi, author
of 12 Best Foods Cookbook and contributor to AICRs New
American Plate Cookbook: Recipes for a Healthy Weight and a Healthy
Life.
The American Institute for
Cancer Research (AICR) is the cancer charity that fosters research
on the relationship of nutrition, physical activity and weight
management to cancer risk, interprets the scientific literature
and educates the public about the results. It has contributed
more than $86 million for innovative research conducted at universities,
hospitals and research centers across the country. AICR has published
two landmark reports that interpret the accumulated research
in the field, and is committed to a process of continuous review.
AICR also provides a wide range of educational programs to help
millions of Americans learn to make dietary changes for lower
cancer risk. Its award-winning New American Plate program is
presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the
World Cancer Research Fund International. |
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ARTICLE POSTED
OCTOBER 27, 04 |
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