April 20, 2008

Ostrich Meatloaf

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I have read a few years ago in newpaper articles that raising ostrich is becoming popular in several farms in my area. Ostrich meat is believed to be much healthier than beef or chicken because it contains more protein and has less fat and cholesterol. I went to our local farmer's market yesterday morning and got a pound of ground ostrich. The vendor also sells ostrich byproducts such as feather dusters, soaps, lip balms, and skin lotion. The farmer's market is open year round but only a few vendors are doing business selling locally roasted Honduran arabica coffee, dairy products, cheeses, artisan breads, assorted meats, and sausages. The produce vendors will sell their stuff starting in May. I'll write about our farmer's market another day.

The look and taste of ostrich meatloaf closely resemble beef meatloaf. I altered my usual recipe using TVP (soy textured vegetable protein) as added protein, filler, and binder in place of bread crumbs, milk, and egg. I honestly can't tell any difference flavorwise and the meatloaf is moist. I love ostrich meatloaf and don't mind that it is slightly pricier than beef. We had the meatloaf with Parsleyed Potatoes With Saffron and Sauteed Green Beans With Shallots And Garlic.

Ostrich Meatloaf
1 pound ground ostrich
1 C hydrated TVP
¼ C red wine
1 medium onion, finely chopped
½ C chili sauce or ketchup
1 C finely chopped green bell pepper
1 T soy sauce
1 tsp sea salt
2 tsp mustard powder
¼ tsp ground black pepper
2 T ketchup for topping
  • Mix all the ingredients except the ketchup for topping. Transfer into a 9 x 4-inch loaf pan or form into loaf on a baking sheet lined with aluminum foil and bake in a 350 degree oven for 45 minutes, spread ketchup on top of meatloaf and bake for another 15 minutes.
Parsleyed Potatoes With Saffron

1½ pounds small red potatoes, peeled
2 T extra virgin olive oil
small pinch of saffron, crumbled
1 T finely chopped parsley
¼ tsp salt
  • Steam potatoes for 20 minutes. In a skillet heat olive oil over medium heat. Add cooked potatoes, saffron, salt, and parsley. Stir for 1 minute to coat potaoes well.
Sauteed Green Beans

½ pound green beans
2 T water
½ tsp salt
2 T extra virgin olive oil
2 T fried shallots
1 T crumbled fried sliced garlic
  • In a skillet heat water over medium heat and add beans and salt. Cover and cook until half of the water has evaporated, about 2 minutes. Uncover, add the shallots, garlic, and the remaining olive oil and stir fry for 2 minutes or until beans are tender but still crisp.


Sidney said...

You are adventurous... they sell Ostrich meat in Belgium but I have to confess I never tried it... and now it is too late since I slowly become a vegetarian. ;-)

Ruy said...

I wish we had that here Oggi. I'm so trying to be a healthier meat monster. I'm also trying to appreciate fish more. Right now the only fish I've learned to really enjoy are gindara and pink salmon. *sigh*

Oggi said...

Sidney, I'm always looking for healthier alternatives to fatty meat. I admire you for having the discipline to become a vegetarian. I have tried but failed and like Ruy I am a meat monster.:)

Ruy, salmon is supposed to have the highest beneficial omega-3 fatty contents. I can't eat it as often because I don't like its taste. Supplements na lang from flaxseed pills.:)
Ostrich meat used to have the ewww factor but it is slowly becoming acceptable at least here in Virginia. In the market I saw 3 vendors selling ostrich, goat, lamb, and chicken meat, none of them sell beef.

Anonymous said...

I've always wondered about ostrich meat. Since it's technically poultry, are there the same dangers as with chicken and salmonella? Can one cook ostrich meat med. rare and have nothing to worry about?

Oggi said...

Marvin I don't know for sure about salmonella.
Steaks are usually cooked medium rare because of its very low fat content and can become tough if cooked well done.

Anonymous said...

More of a question. Since ground ostrich is so lean, what do you add, if anything, that makes the end product juicy? Does the TVP help keep the ostrich loaf from tasting too dry?

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