Turkey- Broccoli Meatloaf

Meatloaf is one of those things that reminds me of warm, comforting meals. While it's not the fanciest of dishes (in fact, someone once told me that it was "white trash"... I tend to whole-heartedly disagree with that statement), it's certainly found its way into my repertoire and onto my dining room table.

As mentioned previously, my boyfriend and I have opted out of traditional date night and have traded it in for a no-leftover policy. Along with the no-leftover policy, it has also unofficially transitioned into a more-than-one-serving-dish policy. As someone who enjoys cooking, I have grown quite fond of Thursday nights.

Along with my cauliflower mashup, which if I can say, was a huge hit, I also took the time to make a meatloaf. Because I try to make "date night" food a little more special than a brick of meat, I decided to add a dash of pizazz in the form of broccoli. It was well-received and quickly consumed.





Ingredients:
1 pound-ish lean ground turkey (My package was about 20 ounces)- you can also use ground chicken
1 1/2 cups broccoli, somewhat finely chopped
1/4 cup cheddar cheese (don't add this to the meat mixture)
1 tsp salt
1/2 tsp salt (don't add this to the meat mixture)
2 cloves garlic, pressed
1 tsp onion powder (I didn't feel like chopping an onion... sue me)
1/4 cup ketchup (I suppose that's the white trash component)
1 tsp worcestershire sauce
3/4 cup seasoned bread crumbs
1 egg
Extra ketchup

Method:
Preheat oven to 350'.

2. Partially cook your brocolli until it is tender, but not mushy. I did this in the microwave my adding a splash of water, covering the bowl with Saran wrap, and nuking it for 3 minutes. I then let it sit, covered, for about 5 minutes.

3. Combine ground turkey, 1 tsp salt, garlic, onion powder, ketchup, worcestershire sauce, bread crumbs and the egg. Knead with your hands until all ingredients are well blended. If the mixture is too sticky, add a tablespoon or two of breadcrumbs. If it is too dry, add a squirt of ketchup.

4. On a large cutting board, spread your meat mixture out and form it into a larg rectangle about 12 x 12. This is not an exact measurement.

5. Spread broccoli over the meat, leaving about half and inch of broccoli-less meat around the edges. Gently press the broccoli into the turkey. Sprinkle with 1/2 tsp salt. Sprinkle cheese over broccoli.

6. Gently roll meat into a "jelly roll". Carefully transfer your loaf into a prepared pan. If it won't fit, smush the ends together.

7. Squirt about 1/8 cup of ketchup on top of the loaf and spread it around. It's kind of gross looking/ feeling, but I promise that it's really good.

8. Bake for 45 minutes at 350' Pin It

The Easiest Thanksgiving Turkey Burgers Ever!

If there's one thing I can say with confidence, its that I really love to eat. But it's not just that I love to eat, It's that like to eat comfort food. Unfortunately however, many comfort foods tend to make an appearance on many dieters' do-not-eat lists due to their high fat, sodium, and carbohydrate content. What's a girl who no longer fits into her favorite clothes to do? The answer is NOT to give up satisfying foods and replace them with boiled chicken and unsalted steamed vegetables. The ticket is to find foods that rub your appetite in all the right places (that's what she said), but are actually pretty good for you.

This is where the turkey burger comes in. Now what's better than an amazing turkey burger? Thanksgiving. Oh yes. You can have a miniature Thanksgiving feast without even dirtying a pan. And if you don't have a woman to clean dishes for you, why make a mess. JUST KIDDING. FYI, I'm a girl, so please don't leave hateful feminist comments. I will not approve them anyway.

Anyway, jump aboard the Turkey Express and ride it all the way to Yumville Valley!

Ingredients:
1 pound 93% lean ground turkey (Don't forget, just because it's turkey, it doesn't mean it's less fattening than ground beef. 85% fat is 85% fat regardless of what animal it comes from!)
1/2 box stuffing mix
cranberry sauce (For the love of God... NOT the jellied crap. Go for the gold [my nod to the Olympics] and get the whole berry kind!)
Buns or whatever

Method:
1. Mix dry stuffing in with ground turkey. Mold into patties. You should get about five. If you get four, though, I'm not judging... your secret is safe with me!

2. Grill or pan-fry until your patties are cooked through. Seriously... make sure this is cooked because I don't want to see you all dropping like flies from Salmonella Poisoning.

3. Assemble. Use cranberry sauce instead of ketchup. You won't be disappointed!!

4. Enjoy this with the pumpkin pie recipe below. The whole meal will make your eyes roll to the back of your head as if you've just had the most pleasurable experience of you life. Pin It

Risotto-Style Barley and Sauz-eege

For years now, I’ve been wanting to make risotto, but a) I don’t have the patience to stand over a fire like a chest-banging cavewoman so that I can constantly stir a pot of rice until it eventually takes on a creamy texture and b) I prefer whole grains over anything that Uncle Ben may or may not have promoted in an orange box. Don’t get me wrong, I adore white rice, but due to the excess poundage that has recently taken up residence on my body, I need to reduce the white and increase the tan. This is why I love, love, love barley-  because it can act as a chubby stand-in for rice, and more importantly, it’s a whole grain that’s packed with fiber. This is how I came to make “Frisotto”.

The first time I made this recipe, it was over 90 degrees outside, and let me tell you- I was miserable standing over that open flame, but after it was finally time to wipe the sweat mustache from off my face and serve the meal, I gave a deep sigh of relief and soaked up all the yumminess! This is definitely more of a cool-weather meal, but I’m a loon and tend to think that every day is an appropriate day to spark up a heat-emitting appliance, just like the way I feel that ballet flats with legit soft leather soles are appropriate footwear to sport during a weather channel-worthy snow storm. You may think I’m kidding, but I can assure you on every level that this is entirely true and the reason that my left second toe was numb for the majority of the winter season.  

The next time I make this, I will use my crock pot, which has been a Godsend.

So anyway, crank of your AC, strip down to your skivvies, and make this dish tonight. It’s definitely worth it.

Ingredients:

¾ pound chicken sausage (or you can try ground turkey and add more seasonings such as 2 cloves garlic, salt, pepper, basil)

1 28-ounce can diced tomatoes in juice

1 tablespoon olive oil
1 small boiling onion, finely chopped
1 cup barley
1/2 cup dry white wine (I used the absolute cheapest bottle I could find)
5 cups water
1 red bell pepper
1 tsp fennel seeds
1 bag baby spinach (usually comes in 6-ounce bags)
Parmesan Cheese

Salt and pepper to taste

Method:

1. Remove casings from sausage.

2. In a large stock pot, combine the sausage, onions, red pepper, olive oil, fennel seeds and garlic. With a wooden spoon, break up the sausage. Allow the sausage to cook and the onions, garlic, and red pepper get soft.

3. After a few minutes, add white wine.  A few minutes later, add the barley, undrained tomatoes (yup... just dump the whole can in), and water.

4. Allow to simmer for about 45 minutes.  Add spinach, stir in, and cover. Allow the spinach to wilt for a few minutes. Add salt and pepper to taste.

5. Just before serving, sprinkle Parmesan cheese over the top. As usual, shredded is best, but grated will work just fine!

Pin It