Category Archives: turkey meatloaf

Top 10 Recipes of 2013

Hi everybody – here are the top 10 recipes from 2013 – thanks for an incredible year!

1. SUMMER SALAD – CORN, AVOCADO, TOMATO, FETA, CUCUMBER & RED ONION WITH A CILANTRO VINAIGRETTE


 

2. FOUR-INGREDIENT FRUIT SNACKS


 

3. AVOCADO CHICKEN SALAD – NO MAYO!

4. CREAMY AVOCADO DRESSING – NO OLIVE OIL OR DAIRY!


5. CHICKPEA, AVOCADO, & FETA “SMASH”


6. SCRAMBLED EGGS WITH SMOKED SALMON, CREME FRAICHE, & CHIVES

7. CAULIFLOWER MASHED “POTATOES”

8. LINGUINI WITH WHITE CLAM SAUCE

9. TURKEY MEATLOAF – INA MEETS ALTON

Greek Turkey Meatloaf “Roll-Up”

I love making Spanakopita, even though all those delicate layers of pastry dough are my nemesis (nemeses??).  That said, all those Greek flavors – spinach, feta, a little lemon, and dill – are some of my very favorites.  Could we take those and incorporate them into a turkey meatloaf?  Yes.  Yes we could.  This was delicious, and I didn’t tell B what I had added, but he noticed the light lemon and dill flavor after a couple of bites.  They definitely add a different dimension to your typical turkey meatloaf, but in an awesome way. Rolling this up makes it so pretty, too!
 
GREEK TURKEY MEATLOAF “ROLL-UP” (serves 4-6)
Ingredients:
– 2 lbs ground turkey
– 1 Vidalia onion, diced
– 5-6 packed cups fresh baby spinach (approx. a 10-oz. bag), wilted, drained, and chopped
– 1/2 cup feta cheese, crumbled
– 1 egg & 1 egg white, slightly beaten
– 1 cup panko bread crumbs
– 2 tbspns olive oil (or 1 tbspn olive oil and 1 tbspn butter)
– salt and pepper
– dried dill (1.5 tbsps)
– juice of 3/4 of a lemon  (approx. 1.5 tbsp)
 
1. Preheat the oven to 400. 
 
2. Heat 2 tbspns olive oil (or 1 tablespoon olive oil and 1 tablespoon butter) in a large saute pan over medium heat.
 
3. Dice the vidalia onion like this:
Half an onion, slice off the top part (but keep the “root” part intact) and then make slits along the ridges of the onion, almost down to the root. You can kind of follow the natural lines of the onion.  Then flip it on its side, and slice it horizontally. The onion will “dice” itself naturally.
 
4. Saute the onion in the oil or oil/butter combo until soft, add salt/pepper to taste.
 
5. Meanwhile, in a mixing bowl, combine turkey, dill, breadcrumbs, the lemon juice, the egg, 1/2 a teaspoon salt, and 1/2 a teaspoon pepper.
 
6. When onion is soft, remove from the pan and put on a plate to cool slightly.
 
7. Put pan that previously contained onions back on the heat, and add spinach to it.  Lower heat and stir until just wilted, then remove spinach and drain by either pressing spinach against the sides of a sieve, using a cheesecloth to wring it out in bunches, or squeezing most of the liquid out with your hands (but let it cool first, obviously). When the spinach is drained, roughly chop. Set aside.
 
8. Add cooled onions to the turkey mixture, stir everything to combine. You can really get your hands in there to mix it up, which is probably easiest. Form turkey mixture into a ball, and then press into an oblong shape on a piece of wax paper, and flatten minimally.
 
9. Top turkey mixture with chopped spinach, and then top with the crumbled feta:
10. Using the wax paper to help get things moving, roll the turkey meatloaf, beginning at either short end of the roll. It should look like this when you’re finished:
12. Put the meatloaf in a foil-lined baking pan, and bake in the oven at 400 for approx. an hour, or when the internal temperature reaches 160 Degrees 160 degrees.  About 45 minutes into this, I took it out of the oven and drained off the fat/liquid that had pooled in the foil. You don’t have to, but it probably helps.
 
This is really pretty, so tasty, and is even better for lunch the next day, hot or cold.

Turkey Meatloaf – Ina Meets Alton

When I was a kid, I detested meatloaf. It just seemed like such a weird, gross thing to me, and I would sit and sulk at the dinner table while I picked miserably at it. That ship has sailed. My mom’s meatloaf is one of the comfort foods I’d crave most of all when I lived outside of NEPA, and I’ve put together tons of different versions based on her recipe. 

This turkey meatloaf, however, is Inga’s.  The sauce is (almost) Alton’s. It was incredibly tasty, juicy (for turkey meatloaves, this can be hard to accomplish), had a note of sweetness, and was spiked with cumin – which is apparently packed with health benefits.  That mix might sound a little “off”, but the flavors all came together in a totally delicious way. There was enough left over for 2 meatloaf sandwiches the next day, and that was about it! 

TURKEY MEATLOAF WITH A CUMIN-KETCHUP-HONEY & BROWN SUGAR GLAZE (serves 4)

– 2 lbs. ground turkey
– 3/4 tsp. tomato paste
– 1.5 vidalia onions, chopped
– 1/2 c. chicken stock
– 1.4 c. Worcestershire sauce
– 3/4 c. breadcrumbs (plain or seasoned)
– 1.5 large eggs, beaten
– 1/4 tsp. thyme or Herbes de Provence
– EVOO
– 1 tsp. kosher salt, 1/2 tsp. ground pepper

Glaze:
– 1/2 c. ketchup
– 1 tsp. cumin
– Dash Worcestershire sauce
– 1 tablespoon honey
– 1 tsp. brown sugar
– 1 tsp. yellow mustard

1. Preheat oven to 350.

2. In a saute pan, “sweat” the onions in 1 T olive oil until translucent.

3. Add salt, pepper, thyme, Worcestershire sauce, chicken stock and tomato paste, mix well. This smelled like a variation on French Onion soup. It was all I could do to keep going with the Turkey Meatloaf recipe). Remove from heat, cool to room temperature.



Pacific makes a great organic chicken broth, in  a 4-pack of 1 cup containers that are perfect for cooking.


4. In a large mixing bowl, combine ground turkey, bread crumbs, egg, and onion mixture; mix well.


5. With your hands, shape the turkey mixture into a rectangular loaf. Place on an ungreased sheet pan.



6. Combine glaze ingredients; spread evenly over the meatloaf with a silicone basting or pastry brush. 


7. Cook the meatloaf approx. 1 hour, or until the internal temperature is 160 (check with a meat thermometer after 45 minutes).



— For those of you who are opting out of the glaze, add a little oven-proof bowl of water to the oven while cooking the meatloaf – this will apparently help prevent the meatloaf from cracking, and it’s all I can do not to make a joke about that.