I recently put in my two weeks’ notice at work and have already handed off weekly duties and wrapped up all my projects. Therefore, my days have been filled with thoroughly reading all my favorite fashion, food, and beauty blogs, online shopping browsing, long lunches, and g-chatting. Tough life.
Food and recipe blogs feel the most productive because at least I can discover new recipes and then execute. I think Fall is almost here in New York and thank GOD. That humid spell we had last week was god awful and I’m ready to arrive at work NOT drenched in sweat. I’m equally excited about boots, denim and sweaters as I am about fall-friendly recipes. I’m waiting until October to break out my crock-pot, so I thought that meatloaf was a good gateway-to-fall food.
Buying ground meat is always a grab bag – you usually just buy it as stock and then decide what to do with it later. Will it be meatballs, burgers, chili, a casserole, tacos or meatloaf? So many choices. Ground turkey is particularly challenging since it can be so bland if not seasoned adequately. I’m happy to report that this Turkey Meatloaf recipe defies these ground turkey stereotypes – it is moist, flavorful, and great for leftovers.
Adapted from Fed&Fit
1 lb ground turkey
1 small yellow onion, chopped
½ bell pepper, chopped
½ cup fresh tomato, chopped
¼ cup almond meal/whole wheat flour
2 garlic cloves, minced
Salt/pepper/any other seasonings of choice to taste
½ jar of marinara sauce (I LOVE Rao’s Homemade Marinara)
½ can tomato paste
3 tbsp grainy/spicy mustard (Dijon works well)
2 tbsp balsamic vinegar
Preheat oven to 375. Combine all loaf ingredients in a large mixing bowl and mix (definitely use your hands!) until well combined. Add mixture into 1 large loaf pan or form a loaf on a turkey roasting pan. Bake in oven for 25 minutes.
In a separate bowl, mix all ingredients for the sauce together. After the loaf is done baking, remove from oven and turn the heat up to 450. “Ice” the loaf with the tomato sauce mixture, covering all sides (or just the top if you’re using a loaf pan). Once the oven has reached 450, place the loaf back in the oven and bake for an additional 10-15 minutes. When finished, the tomato sauce should form a thick “icing” on top of the loaf.
I’m still enjoying my loaf from this weekend, but I’m set on turning my next purchase of ground meat into Erin’s Buffalo Chicken Chili.