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When I go visit my parents, I get to indulge in a few great things I don’t have at my house:

1) cable TV (gotta check out the latest crazy reality & home decor shows)

2) my Dad’s fabulous cooking

3) my Mom’s subscriptions to Real Simple and Sunset magazine

Real Simple magazine always sucks me in with its promises to make my life better and more orderly and also gives me uses for random household items like q-tips – beyond just your ears.  It’s like a bit more realistic than Martha Stewart, as I put it down thinking hey, I could actually do that.

So last year, I absconded the February 2009 issue and brought it back home with me;  my thievery brought on by the promise of healthy! comfort! food!

We don’t eat much meat at my house – probably about once every 3 months, no joke.  Both the boy and I eat pretty much vegetarian diets, with a hint of seafood and a sprinkle of white meats – we’ve both eaten this way since our early 20’s for various reasons to be discussed another time.

But every once in a while, a little turkey hits the spot.

And the ratio of spinach-to-turkey in this recipe is nearly even, so it’s a pretty good way to shovel in some veggies, too.  The mashed potatoes rely on buttermilk to replace the usual sticks of butter, and it’s a good substitution, adding a nice little tang.  But go ahead and add a little bit of butter to drizzle on top if you need it.  I won’t tell anyone.

meatloaf

Turkey-Spinach Meatloaf with Potatoes & Broccoli

Turkey Meat Loaf w/Mashed Potatoes – from Real Simple, Feb 2009

Meatloaf:
1.5 lbs ground turkey (I think dark may be better for this dish – less dry? but don’t ask me, the 98% vegetarian!)
1 onion, chopped finely
1 bunch fresh spinach, stems removed & leaves chopped finely (about 4 cups – use a chiffonade technique for good results)
1 cup Italian parsley (flat-leaf), chopped finely
1/2 cup whole-wheat bread crumbs
2 Tbsps Dijon mustard
1 large egg white
1/2 tsp each of salt & pepper
1/4 – 1/2 cup ketchup
marinara sauce

Heat oven to 400.  In a bowl, mix all ingredients, except ketchup.   Toss onto a baking sheet (foil-covered for easy clean-up if you roll that way), and shape into an approximately 10-inch loaf.  Top with ketchup.

Bake till done – about 45-50 minutes.  Remove from the oven carefully, as a bit of liquid comes off, and you really don’t want that in your oven!  Using a baking sheet with sides may also be good.   Serve with warm marinara sauce.

Potatoes:
2 lbs of red or yukon gold potatoes, quartered
1 cup bvttermilk
1 Tbsp olive oil
salt/pepper to taste

While the meatloaf’s cooking, start washing and chopping the potatoes.  Place in a large pot of cold water.  Simmer until tender – about 15 minutes.  Drain and mash potatoes over warm burner with buttermilk, oil, and salt/pepper.  Perhaps throw in a sprig of parsley if you feel fancy.

Serve warm with the meatloaf, and optionally a steamed veggie – broccoli or asparagus are nice – or a fresh salad.



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