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Saturday, April 20, 2013

Turkey Meatloaf

Why did the farmer have to separate the chicken and the turkey?
She sensed fowl play.


Some days you just need a loaf of meat....say what?!  (I might need a nap.)  I heart meat loaf for many reasons, but the number one reason is you can make it the morning before and just re-heat at dinner time.  This comes in handy when your not sure where the day will go (or what time you will get home).  This is a great Turkey Meatloaf recipe that is flavorful and healthy.  We served ours up with some crispy kale chips on the side.

Here's what you need:
1/4-1/2 an onion (I only had a 1/4 and it worked out fine)
1-2 teaspoons of olive oil
salt and pepper to taste
4 small cloves of garlic or 2 large ones
1/4 cup of chicken stock
1/2-1 spoonful of tomato paste
1-2 teaspoons of Worcestershire 
1/2 teaspoon of thyme
1/2 cup of Italian style bread crumbs
1 egg
1 package of ground turkey (about 1 pound)
1-2 tablespoons of ketchup



Chop up your onion.

Add 1-2 teaspoons of olive oil to your pan.

Throw in the onions, some salt, pepper and mix it up.

 While the onions are going, grab 4 small cloves of garlic or 2 large ones.

Finely chop.

Toss it in with the onions.

Add 1/4 cup of chicken stock, half a spoonful of tomato paste.

Mix it up.  Add 1-2 teaspoons of Worcestershire and 1/2 teaspoon of thyme.  

Take off the heat and let cool.  Preheat your oven to 350 degrees.

Add 1/2 cup of bread crumbs.

Get your eggy out.

Crack into a small bowl, check for shells that just can't seem to move on.

 Beat up with a fork.

Add to the flavor party.

Mix it up.

Add ground turkey, salt and pepper.

Mix together.

 Grab a loaf pan.

Use you hands (just do, it's easier) and make a loaf.  Place in pan.

Cover in a ketchup design of your choosing.

Bake in the oven at 350 degrees for 1 hour.  Eat then or let cool and fridge it for later.  Yum-o.


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