Monday, February 28, 2011

Turkey and Vegetable Meatloaf

This has always been a crowd pleaser. A couple of years ago I decided to make it for my youngest child’s 2nd birthday. I also decided I was only going to use fresh veggies, nothing frozen. Well….I didn’t cook the spinach before putting it in the meatloaf and we had lime green meatloaf for dinner. The kids thought they were eating something out of Dr. Seuss, my husband he couldn’t even eat it. Lesson learned, cook the spinach before putting it in the meatloaf mixture.

Sunday Menu – Turkey and Vegetable Meatloaf, Crisp Potato Roast, Broccoli
Farm Share Produce – Carrot, Rutabaga
Other Local Produce – Mushroom, Garlic, Spinach

Turkey and Vegetable Meatloaf
From a good friend

5 oz. spinach, roughly chopped
2 T olive oil
1 c mushrooms, chopped
¼ c onions, chopped
2 cloves garlic, minced
1 carrot, finely grated
1 cup cheese, parmesan, mozzarella, or combination of both
Salt and Pepper, to taste
1 ½ lb. ground turkey
¾ c quick cook oats
½ c milk
1 large egg
1 t Italian Seasoning

In boiling water cook fresh spinach 3-5 minutes. Drain well and squeeze out all the water. Set aside.
(Frozen chopped spinach could be substituted and just added with the carrots and cheese.)

Preheat oven to 350 degrees.

In Dutch oven or cast iron skillet heat oil and then sauté mushrooms, onions, and garlic until onions are soft. Remove from pan and drain on a paper towel.

Combine spinach, carrot, cheese and salt and pepper in the warm pan.

In a large mixing bowl combine turkey, oats, milk, egg and seasoning. Add meat mixture to pan and combine with vegetables.

Spread mixture evenly in the bottom of the pan and bake for 35 minutes.

Crisp Roast Potatoes

Last night I used rutabaga slices in between the potatoes. This is one of my favorite potato dishes. Be forewarned it takes 2 hours total to prepare.

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