Sunday, May 16, 2010

Turkey Meatloaf and Roasted Rosemary Potatoes

We prefer ground turkey over ground beef but some may complain that it lacks flavor. This is very true. Ground turkey needs to be filled with flavor and seasoned well, then it can be quite tasty. This recipe does take awhile to prepare and bake, so sometimes I will make it up in the afternoon (during nap time) or even the night before.  Just cover it tightly and keep it in the fridge until you're ready to bake it.  Let it sit at room-temp for 15 minutes or so then pop it in the oven.

Turkey Meatloaf Recipe:
1 1/2 pounds lean ground turkey (just 'lean' not extra-lean that can taste like cardboard)
1 cup fat free milk (or 1 cup low sodium chicken broth)***
1 Tablespoon reduced-sodium soy sauce
1 teaspoon Italian Seasoning
1/8 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon black pepper
1 clove garlic, finely chopped or 1/8 teaspoon garlic powder
1 large egg (or 1/4 cup Egg-beater's)
3/4 cup plain old fashioned oats (quick-cooking oats are fine but don't use instant)
1 small onion, chopped (~1/4 cup), optional
1/2 cup barbecue sauce

1. Preheat oven to 350'F
2. Mix all ingredients in a large bowl, except barbecue sauce. Spread mixture into an ungreased loaf pan (I love to use my stoneware loaf pan for this), spread barbecue sauce on top.
3. Bake uncovered 1 hour to 1 hour and 15 minutes until thermometer reads an internal temperature of 160'F. Drain any fat off the meatloaf. Let stand 5 minutes before serving.

***Edited to add: sometimes I omit the broth or only put in a 1/2 cup and it turns out a bit more dense.

These potatoes make the perfect accompaniment to the meatloaf. They are baked until toasty and tender. They are delicious dipped in barbecue sauce! I usually use any small baking potato. This time I used a mixture of new red, yellow and a fun purple potato.

Roasted Rosemary Potatoes:
1 to 1 1/2 pounds potatoes, cubed into fairly evenly sized chunks
1 small onion, chopped (~1/4 cup), optional
2-3 Tablespoons Olive Oil
2-3 Tablespoons fresh rosemary leaves, chopped (or 1/2 teaspoon Italian Seasoning)
1 teaspoon fresh thyme leaves, chopped (or 1/4 teaspoon dried thyme)
1/8 teaspoon pepper

1. Preheat oven to 450'F. Cut potatoes into chunks, keeping them fairly evenly sized.
2. Mix all ingredients in a large bowl until potatoes are well coated. Spread potatoes in a single layer on a rimmed baking sheet and bake uncovered 20-25 minutes, turning occasionally until potatoes are golden and knife tender.

*If you want to bake the potatoes and the turkey meatloaf at the same time...start the meatloaf at 350'F for the first 30 minutes then increase the oven temperature to 400'F and add the potatoes. Cook both dishes together another 30-45 minutes at 400'F, keeping your eye on them, until the meatloaf is cooked through and the potatoes are golden and knife tender*

1 comment:

Anonymous said...

I just made this tonight for dinner. It's delicious! I made it in a cupcake tin and it took only 30 minutes in the oven. Nice for portion control. :)

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