Wednesday, April 30, 2008


Turkey mini meatloaves (recipe in the comments)
Baked potatoes
Roasted asparagus

Hot cocoa
This is a new recipe for meatloaf. It includes cous cous in the loaf mixture, which is undetectable inthe finished product, but give this recipe a light and fluffy texture that is most welcome! You also make these in muffin tins, limiting the time usually required to cook meatloaf. The added veggies make it particularly healthy and colorful too. We ruined the fast cooking time by doing baked potatoes, but you could easily roast potatoes or do noodles instead. Roasting the asparagus (the first of the year from the farmer's market!) was a snap. All in all an easy meal to make, homey flavors, and lovely to look at. We do think that we'll try to zing up the flavors next time. The loaf is very good, but we think it could be outstanding with a little more omph. We'll let you know next time we try it.

Prep Notes
Difficulty: Easy
Chopping: Zucchini, onion, red pepper
Time: 20 minutes to prep + 25 to cook (the potatoes were an hour)
Make ahead: These were excellent for lunch the next day and could be served hot, warm, or cold.

J: "Very spring-y meatloaf."
M: "Very tasty as is, could be even better with some added zing."

1 comment:

J said...

Turkey Mini Meatloaves – Eating Well Healthy in a Hurry
Makes 10 muffin-size loves

1 medium zucchini, ends removed and cut into large chunks
1 small-medium onion, peeled and cut into large chunks
1 small red pepper, cored and cut into large chunks
1 large egg, lightly beaten
1 pound ground turkey breast
⅓ cup uncooked whole wheat cous cous
2 T Worcestershire sauce
1 T Dijon mustard
½ t black pepper
½ t salt

BBQ sauce and/or ketchup to serve

Preheat oven to 400 degrees. Generously spray a 12 cup muffin tin with cooking spray.

Chop each type of vegetable separately in a food processor. Combine all ingredients except BBQ sauce or ketchup in a large bowl. Mix well with your hands. Divide mixture evenly among muffin cups.

Bake until loaves are cooked through – an instant read thermometer should read 165 degrees – about 25 minutes. Let the loaves stand for 5 minutes before serving.

Serve with condiments of choice.