Comfort food, Poultry, Savory

Turkey Meatloaf

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Turkey is the start of the Thanksgiving table.  However, once the holidays are over, we often forget about this source of protein.  Turkey can be a budget-friendly alternative chicken and my favorite way of buying turkey is when the ground turkey goes on sale.  It is perfect for making burgers, meatballs, and of course, meatloaf.  Since it is a lean source of protein, the trick to making anything “ground turkey” delicious, is to spice it up and have ingredients that will add moisture.  I have been making this meatloaf for some time, and so I thought that it was time to write it down share it with you all.  This meatloaf is packed with flavor and is just as comforting as your more traditional recipe.

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Ingredients:

1 pound of ground turkey

1 medium onion

1 tsp of garlic

1 tsp of Calabrian chili paste

1 Tbsp of julienned sun-dried tomato

1 handful of fresh basil and parsley (equal amounts of each)

1 tsp of salt

1 egg

1/2 cup of breadcrumbs

1/4 cup ketchup

Method:

Add all the ingredients (except turkey, breadcrumb, egg, and ketchup) in a food processor and grind to make a flavorful paste.

Add the past to the ground turkey.

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Add 1 beaten egg and breadcrumbs, and mix everything together, thoroughly.

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On a wax paper-lined baking sheet, shape the turkey mixture into a loaf.  At this point, you can freeze the meatloaf.

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When you are ready to cook the meatloaf, preheat oven to 375F and line and grease a baking sheet.

Place the meatloaf on the foil-lined and greased baking sheet and top with ketchup.  I sometimes like to sprinkle a few red pepper flakes on top of the ketchup, but this is entirely optional.

Bake for 30-35 minutes.  Broil on high for an additional 2-3 mins to caramelize the sugars in the ketchup.

Let the meatloaf rest for 5-7 minutes and slice and serve.  I like to serve my roasted broccoli rabe with this meal.

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Classics, Comfort food, Dinner, Poultry, Savory

Spicy Butternut Squash Meatloaf

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Thank you, Martha Stewart, for this hearty and unique main course that was highly enjoyed by all my friends when they came for an Autumn Brunch.  This could be made with thanksgiving leftovers or just another casual Sunday supper.  Make it! You will love it and will even turn the squash haters to lovers–a great way to sneak in the vegetables!

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, diced medium (3/4 cup)
  • 2 garlic cloves, minced
  • 1/2 small butternut squash, peeled and diced medium (1 1/3 cups)

  • 3 ounces turkey bacon, diced medium (1/2 cup)

  • 1 3/4 teaspoons chopped fresh sage leaves
  • 1 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1 1/2 pounds ground chicken
  • 1 cup grated Parmesan (2 3/4 ounces)
  • 1 large egg

Directions

  1. Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
  2. In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined.

Transfer to a parchment-lined rimmed baking sheet;

form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.