Saturday Stirrings

Let’s see…last week I copied roughly every single recipe offered at the trough. I tried approximately two this week. At that rate…oh, never mind. Just thinking out loud.

Anyway, since my first contribution was so simple, I thought this time I’d give you one of my favorite meatloaf recipes. This one is awesome if you're feeling a bit more spunky than usual and want to impress. Don’t be intimidated by the list of ingredients. It actually comes together pretty quickly (especially if you have a hubby to do the donkey work). I got this from Mary Engelbreit's magazine.

Herbed Turkey Meatloaf
Oil for greasing pan
¼ cup olive oil
2 med. yellow onions, finely chopped (2 cups)
1 ½ tsp salt
½ tsp pepper
¼ tsp nutmeg
1 tsp dried thyme
1 tsp dried basil
1/8 tsp ground red pepper (cayenne)
5 garlic cloves, finely minced
½ cup chicken broth
2 lbs ground turkey breast, organic
1¼ cups dry breadcrumbs
2 large eggs
½ cup finely chopped fresh flat-leaf (Italian) parsley
¾ cup tomato sauce, divided

Oil 9x5-in. pan (I use veggie or olive). Heat oil in med. skillet over med. heat. Cook onion until translucent, about 10 min. Add seasonings and garlic. Cook and stir about 2 minutes. Stir in broth. Let cool to room temp. Preheat oven to 350.

Place turkey in large bowl. Add all other ingredients including ¼ cup of the tomato sauce. Mix with hands. Pack into pan, smooth top, spread remaining tomato sauce on top. Place loaf pan inside larger pan to catch drips. Bake 1 ¼ to 1 ½ hours or until 165. Cool 10 minutes before slicing.

Next day serve leftovers as sandwiches: pita pockets, lettuce, onion slices, mayo, mustard, tomatoes, and sprouts.