Turkey Meatloaf- Who Knew?

I never tasted meatloaf until I was in my 20's. The whole idea of it seemed so "American" and just "not-Kosher" to me. Growing up in Montreal, I actually never knew anyone who cooked or ate meatloaf... A few years ago, I found this recipe for Turkey Zucchini Meatloaf on Epicurious.com. It is so good, and it always gets rave reviews. It has this sweet & tangy apricot glaze that is so perfect. Plus, I usually double the recipe and freeze the extras. That way, whenever I need to prepare a quick dinner, I just pull one out of the freezer and let it thaw before reheating it. Also, it tastes great in a sandwich the next day.




Turkey and Zucchini Meat Loaf

Bon App�tit  | September 1998

user rating

91% would make it again
user rating
user rating:
Turkey and Zucchini Meat Loaf3� forks

at a glance

main ingredientsVegetable,  Zucchini, Turkey
cuisineAmerican
yield: Serves 8
The peach and mustard glaze gives this dish a sweet-tart flavor.
  • 1 1/4 pounds ground turkey
  • 1 cup coarsely grated zucchini
  • 3/4 cup finely chopped onion
  • 1/2 cup dry seasoned breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

  • 1/4 cup peach preserves
  • 4 teaspoons Dijon mustard
print a shopping list for this recipe

preparation

Preheat oven to 350�F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165�F, about 20 minutes longer.
Transfer meat loaf to platter. Cut crosswise into slices and serve.


Read More http://www.epicurious.com/recipes/food/views/Turkey-and-Zucchini-Meat-Loaf-5671#ixzz0otsrvWoa

Comments

Post a Comment

Popular posts from this blog

{Chalkboard Sticker Frame}

Image
A few weeks ago I won a CSN giftcard giveaway from {DavesWife} at The Diary Of Daves Wife  (thanks Kristy!) and while scouring the website trying to decide which goodies I wanted to buy, I came across this oval chalkboard sticker  frame: Ooh yeah!   I had to have it and it was only $14.00! I didn't read (or remember reading) the dimensions of the sticker, so when it came in a large box, I was pleasantly surprised !  Turns out it is approx 28in x 23in. You wipe the wall spot clean, peel the sticker paper off the back and stick it. I only wanted the actual oval frame part to go on the wall, not the surrounding square corners (because duh, that would look lame) so I cut it out: Which means I then have..... Sweet! I've mentioned before how small our condo is, so I didn't have very many options of open wall space to put this sticker. I decided the best place would be right inside the garage door entrance (the only entrance we use) so the Mister and I...
Read more

COOKBOOK!!!

Image
Hi guys!  Things related to the Modern Menu are getting so exciting around here! My book trailer is live, check it out and help me generate some views:   http://www.youtube.com/watch?v=BOcCAEKPQ2Q Thanks to my friend and videographer,  Damani Baker , whose excellent eye shines through in this video. PLEASE SHARE IT WITH YOUR FRIENDS AND I WOULD LOVE YOUR COMMENTS!!!!! THANKS!! KIM
Read more

A Salad with Texture

Crunchy, chewy, crispy, juicy, squashy, runny, solid, hard, soft, soggy, firm, creamy, grainy. These words have something in common: texture. In my kitchen, I like to focus on how the food I make �feels.� In The Modern Menu, I tackle the importance of texture in cooking. It turns out the human mouth is incredibly sensitive � you all know the feeling of freezer burned ice-cream, for instance. Not good. When it comes to texture, I particularly love bright, layered salads where all the components come together in one cohesive bite after another. There�s a recipe I�d like to share, though I recommend some slight modifications due to some ingredients being out of season. Instead of peaches, I recommend using green apples or another type of seasonal fruit you like. Happy cooking - and remember, it doesn�t have to be perfect! Spinach, Haricots Vert, and Avocado Salad with Crunchy Honey Dressing Crunchy, salty, sweet, and sharp � this salad has it all! The dressing contributes texture...
Read more