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Thank you to our Previse champion, Stephanie, for submitting her autumnal family favorite.  This recipe is a family favorite and staple – a perfect fit for her active family’s needs. She wrote, “I love that by using my food processor, I can easily sneak in vitamin and antioxidant rich vegetables. My ‘finicky’ eaters would otherwise leave these nutrient dense veggies on their plate!”

GOOD EATS MEATLOAF 

Adapted from a Recipe by Alton Brown oF the Food Network

INGREDIENTS

  • 2 lbs of Lean Ground Turkey
  • 1 medium onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 medium zucchini OR 1/2 cup of broccoli roughly chopped
  • 1 carrot, unpeeled and broken
  • 3 whole cloves garlic
  • 12 ounces garlic-flavored croutons
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon kosher salt
  • 1 egg

FOR THE MEATLOAF GLAZE (*don’t omit…gives the Meatloaf a nice crusty kick*)

  • 1/2 cup catsup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey

DIRECTIONS

Heat oven to 325 degrees F.

In a food processor combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Then combine the onion, garlic, zucchini, carrot and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, and ground turkey with the bread crumb mixture. Season with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack the mixture into a 10 inch loaf pan (or |8| 4 x 2″ ramekins) to mold the shape of your meatloaf. Then, onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan (or ramekins) onto the center of the tray.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Cook for approximately 50 mins or until the internal temperature of the meatloaf|s| reaches 155 degrees.

Yield 6 – 8 servings (or 3-4 active teenager servings!!)

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