Comfort Foods Part 2
This is the second dish I made from the same Real Simple article. I am not a big meatloaf fan, but the pictures looked so delicious and I am always looking for something new to do with ground turkey. This dinner was fantastic!! (Which is good, because it makes a lot for two people!)
Turkey Meat Loaf
1 1/2 pounds lean ground turkey (I used however much was in the package, closer to 1 pound)
1 yellow onion, chopped
1 bunch fresh spinach, thick stems removed and leaves chopped
1 cup flat leaf parsley, chopped
1/2 cup whole wheat bread crumbs
2 tablespoons Dijon mustard (or your favorite mustard)
1 large egg
kosher salt and black pepper
1/4 cup ketchup
Several button mushrooms, chopped (leftover from beef stroganoff night; not called for in the original recipe)
Note: I only used 1 pound of turkey, and adjusted the amount of onion, spinach, and parsley so that it seemed about right to me. The original recipe only called for the egg white, but I used the whole egg and I think, based on the amount of ingredients, you would need to use 2 egg whites if you so desired. I used my favorite (and now discontinued) mustard-- Trader Joe's Sweet and Spicy mustard, and my 2 tablespoons were generous.
1. Heat the oven to 400. Chop onion, parsley, spinach, and mushrooms. Combine the chopped ingredients with the breadcrumbs, mustard, egg, turkey, salt, and pepper in a large bowl. Mix.
2. Transfer the mixture to a baking sheet and form a 10 inch loaf. (I used my largest Pyrex baking dish--which I highly recommend to prevent any spills!) Spread with the ketchup. Bake until cooked through, 50-60 minutes.
I served this with smashed potatoes--the lazy girl's mashed potatoes. Place 6 (or more) red potatoes (with skins) in cold water and bring to a simmer for 15-18 minutes or until cooked through. Drain the potatoes and add a dash of milk, a dollop of butter and smash with a fork until mixed. Add chopped fresh dill (also leftover from beef stroganoff night) and salt to taste.
Turkey Meat Loaf
1 1/2 pounds lean ground turkey (I used however much was in the package, closer to 1 pound)
1 yellow onion, chopped
1 bunch fresh spinach, thick stems removed and leaves chopped
1 cup flat leaf parsley, chopped
1/2 cup whole wheat bread crumbs
2 tablespoons Dijon mustard (or your favorite mustard)
1 large egg
kosher salt and black pepper
1/4 cup ketchup
Several button mushrooms, chopped (leftover from beef stroganoff night; not called for in the original recipe)
Note: I only used 1 pound of turkey, and adjusted the amount of onion, spinach, and parsley so that it seemed about right to me. The original recipe only called for the egg white, but I used the whole egg and I think, based on the amount of ingredients, you would need to use 2 egg whites if you so desired. I used my favorite (and now discontinued) mustard-- Trader Joe's Sweet and Spicy mustard, and my 2 tablespoons were generous.
1. Heat the oven to 400. Chop onion, parsley, spinach, and mushrooms. Combine the chopped ingredients with the breadcrumbs, mustard, egg, turkey, salt, and pepper in a large bowl. Mix.
2. Transfer the mixture to a baking sheet and form a 10 inch loaf. (I used my largest Pyrex baking dish--which I highly recommend to prevent any spills!) Spread with the ketchup. Bake until cooked through, 50-60 minutes.
I served this with smashed potatoes--the lazy girl's mashed potatoes. Place 6 (or more) red potatoes (with skins) in cold water and bring to a simmer for 15-18 minutes or until cooked through. Drain the potatoes and add a dash of milk, a dollop of butter and smash with a fork until mixed. Add chopped fresh dill (also leftover from beef stroganoff night) and salt to taste.
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