Wednesday, August 10, 2011

A Classic With A Twist

Mmmm, meatloaf.  Who doesn't love the classic family dinner?  This turkey meatloaf has tang and a kick, and you might end up drinking the leftover gravy like soup it's so good.

The Meat
- 1 pound of ground turkey
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of horseradish
- 1 teaspoon olive oil
- 1 tablespoon Greek yogurt
- 1 tablespoon whole grain mustard
- 1 teaspoon organic ketchup
- 1 baby carrot, minced
- 4 cloves garlic, minced
- 1 bay leaf, dried and shredded
- dill, pepper, salt, savory to taste

The Veggies
- 1 pound of fresh spinach, cleaned and loosely chopped
- 1 cup thick baby carrots
- 1/2 cup red frilled lettuce or raddichio
- 1 green onion, sliced
- 1 tablespoon butter
- salt, pepper to taste

The Sauce
- 2 teaspoons dehydrated beef bouillon
- 2 large white mushrooms, sliced thinly
- 1 cup water
- 2 teaspoons butter
- 1 1/2 teaspoons arrow root powder
- drippings from meatloaf pan

Preheat the oven to 375 degrees.

Mix all of the meatloaf ingredients together in a large mixing bowl - make sure to squish it up a lot with your fingers so everything mixes evenly.  Then pick up all the meat mixture and pat it into a loaf-like shape in your ceramic baking dish.  I make mine into a log - roughly twice as long as it is high.  Pop it in the oven for 40 minutes.  I usually brush a little ketchup or gravy on the outside to keep it from drying out but still getting a little crispy.  At 40 minutes it will be moist on the inside still.  If you keep it in longer, you will run the risk of drying out your meatloaf.

I boiled the carrots in a 3" deep pan for around 25 minutes and then drained most of the water out.  Next I added the spinach and raddichio with some butter, salt and pepper.  I only sauteed the leafy vegetables for around 6-8 minutes, then the veggies were ready to go.

The gravy sauce was very easy to make.  First I sauteed the sliced mushrooms in a small pan on medium heat with the butter.  After around 2 minutes I added the water and bouillon.  I turned the heat down to low and let it simmer for another few minutes.  Then I added the arrow root powder and the dripping, stirring with my whisk for around 4 more minutes.  The arrow root thickened up the gravy like flour usually does.  

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