But there's something about a Pop Tart with blue filling that is just begging to be put into a meatloaf- I'm talking about the Blue Raspberry Pop Tart, people! Kellogg's claims it's sweet and sour but I didn't taste the latter in this Pop Tart. Maybe I would've had they not hit its expiration date a month ago(but hey- they were unopened, so they didn't go stale).
It's been a long while since I put Pop Tarts into a meatloaf- I just branched out into other recipes over the past two years, but the blue filling is like a siren call to me to use it in a weird recipe that I just cannot ignore.
If blue raspberries actually existed in nature, I probably would've used them in this meatloaf. I mean, people post colorful food on Instagram, like anything with the word "unicorn" in it- whatever that means since they technically don't exist in real life.
My dad said the meatloaf tasted sweet, like a "candy cake". First of all, I've never heard of that term in my life but it sure sounds good!
HELPFUL LINK: Blue Raspberry Pop Tarts: www.myamericanmarket.com/us/kelloggs-pop-tarts-frosted-blue-raspberry
You will need:
For the cooking equipment:
A large bowl
A lasagna pan
Nonstick cooking spray
For the meatloaf:
2/3 tbsp. onion powder
2 beaten and whisked eggs
Pinch of salt
Pinch of black pepper
4-5 Blue Raspberry Pop Tarts(see HELPFUL LINK)
1 pound chopped, drained, crumbled up, firm tofu
1. Put the first 4 ingredients into a large bowl. Break apart the Pop Tarts over the large bowl into small pieces. Then add the tofu and mix all the ingredients up until you get a firm mixture.
2. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves from the meatloaf mixture.
3. Bake the meatloaves in a 350 degree Fahrenheit oven for 40-45 minutes. Bon appetit!