Balsamic Glazed Turkey Meatloaf with Zucchini

Tuesday, January 28, 2014

In addition to helping me get more organized with my recipes, an unexpected benefit of the blog has been challenging me to try new recipes! This tasty turkey meatloaf was a big hit the first time I made in January of this year and I has become a frequent flyer in my cooking rotation. In fact, it has been requested by my older daughter several times.

There is a bit of prep but it makes about 8 generous servings and the leftovers freeze extremely well!

2 pounds of lean ground turkey
2 tbsp extra virgin olive oil 
1 large or 2 medium zucchinis diced into small pieces
1 cup panko (I used whole wheat panko)
1/4 cup plus 2 tbsps aged balsamic vinegar 
5 smashed garlic cloves
1-2 chopped shallots (optional)
Cooking spray (I used coconut from Trader Joe's)
Salt to taste
1/2 teaspoon red pepper flakes 
1 large egg lightly beaten
1/2 cup grated parmesan cheese
1/2 cup of fresh chopped parsley or  2 tablespoons of dry
3/4 cup ketchup divided into 1/2 cup and 1/4 cup (I used Annie's brand)

Preheat over to 425 degrees.

Heat the olive oil in a large skillet. Saute garlic for a minute till it becomes aromatic, add shallots if using, cook another minute. Add chopped zucchini and continue to cook for another 5 minutes. Add salt and 1/4 teaspoon of  red pepper flakes.

Set aside to cool (though I never have enough time for this step).

In the meantime, in a large bowl, whisk egg, add parsley. 

Add turkey, panko, cheese, 1/2 cup ketchup, 2 tablespoons of balsamic vinegar and cooled zucchini mixture. Mix until combined, best done by hand. Don't over mix.

Spray a 9 x 5 inches loaf pan with cooking spray. Press turkey mixture into it. 

In a small bowl, prepare your graze by combining  1/4 cup ketchup, 1/4  cup balsamic, 1/4 teaspoon of  red pepper flakes. Brush glaze over entire loaf.

Bake for about 1 hour. Internal temperature for well done is 165 F. Allow to rest for about 10 minutes before slicing. I served this with a side of sauteed kale. 

For freezing, I wrapped individual slices in foil and froze. Defrost in fridge, use oven to reheat. 

Recipe adapted from Bobby Flays Vegetable Meatloaf 

Baked Bison Quinoa Meatballs

Tuesday, January 21, 2014

Really into making baked meatballs lately. What's not too like?  A hit with the whole family, make excellent leftovers, great over a salad,  and even freeze well. And so,  the meatball obsession continues. For other meatball recipes, you can view my blog here Baked Beef Ricotta Meatballs or here Bison Meatballs with Mushroom Sauce.

Presenting a new version of bison and quinoa meatballs here! I made these with bison but you can substitute beef with similar results. Quinoa lends these a tasty juicy flavor. 

1 1/2 pounds of ground bison
1 1/2 cup of cooked quinoa (cook per package directions)
2 eggs, beated
2 gloves of garlic, minced
3/4 cups of grated parmigiano
Salt to taste
1/2 fresh chopped parsley or 2 teaspoon dry parsley
Cooking Spray
1 1/2 cup of marinara sauce of choice

1. Preheat oven to 400 F. I used my Breville Convection oven which I rave about almost every post but if you don't have one, get one. No really regular oven is fine.
2. Line a large baking dish with foil. Spray foil with cooking spray ( I use Coconut Spray from Trader Joe's).
3. In a large bowl, using your hands, mix all the ingredients except the marinara. Combine well. Using ice cream scooper or hands, for 2 1/2 inch meatballs.
4. Arrange meatballs on a baking dish, bake about 12 minutes, flip over and make another 12 minutes.
Top with marinara and bake another 5 minutes, till sauce is hot.

Notes: I always set aside a few meatballs to be sauce free--my younger daughter does not like tomato sauce. If you plan to freeze, I recommend skipping the sauce step.

*Adapted from Food and Wine Magazine

Roast Pork Loin with Apples--Fast and Delicious

Monday, January 13, 2014

As a working mom, I am always on the look out for healthy, delicious and fast weeknights meal. This one was a big hit, and so here I am, typing is up as soon as we finish eating so that I remember what I did.

Boneless Pork Tenderloin Roast
         *I had 2 of these, about a pound each and they were already tied which makes them look           fabulous.
2-3 apples sliced, I used golden delicious
2 tablespoons oil (I used grape)
1/3 cup apple cider vinegar
Chopped rosemary and thyme, about 1 tablespoon each
Salt and pepper to taste
Cooking spray ( I used coconut from Trader Joe's)

1) Preheat oven to 400. I used my Breville convection oven.

2) Wash and dry your pork. I know you don't have to but I can't help it. Unwashed meat grosses me out.

3) Add salt and pepper to both sides.

4) In a large skillet, heat your oil for about 2 minutes. Add pork and brown on both sides for 2-3 minutes per side.

5) Remove pork, add apples, begin to cook them and add vinegar. Allow to cook for about 1-2 minutes.

6) Spray your baking tray w oil. Add pork and sprinkle it with rosemary and thyme on both sides.
Surround it by apples.

7) Roast about 15 minutes, flip over and roast for another 15, approximately 1/2 hour in total till the center registers at about 140 to 150F.

8) Remove string, slice and serve with apples. We had a side of sauteed kale as well.