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.