Turkey Meatloaf ... Living on Leftovers

Ready to go into the oven

Since it's summer, one of the last things to hit the menu is meatloaf. But I'd contend that comfort food is year-round. Since I only purchase ground beef about four times a year, I moved to meatloaf made with ground turkey some time ago. I've gradually been updating one of my fave recipes to sneak in more of those healthful veggies. Try this one out - it's a barbeque theme and makes awesome leftovers!

Finished product! I couldn't help taking a bite first.

Turkey Meatloaf with Secret Veggies

[the loaf]

1 egg

1 tablespoon extra virgin olive oil

1 - 1 1/4 pounds ground turkey

1/2 - 3/4 c. fresh bread crumbs (process in your food processor)
About 6-8 sprigs of fresh parsley, chopped
3 cloves garlic, finely minced
1/2 onion or 3 green onions or 1 large shallot, finely chopped
1/4 large green bell pepper, chopped

1/2 medium red bell pepper, chopped

2 peeled carrots, put through the food processor until finely chopped

1/3 of one large zucchini, put through the food processor until finely chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon fresh ground black pepper

[the sauce]
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce 

Combine the sauce ingredients in a bowl and set aside.

In a large bowl, beat together the egg and olive oil. Add in remaining loaf ingredients (hint: mix veggies in separate bowl then add to turkey, etc.) and 2/3 cup of the sauce. Mix gently. If possible, put the bowl in the fridge and let the flavors steep for a few hours. 

Place into shallow 7x10 in. pan or bread loaf tin, lightly oiled. I prefer the 7x10 pan so I can free-form it. Brush just enough sauce over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for up to one hour and 15 minutes. Let it sit for 15 or so minutes before serving.

When the meatloaf is nearly finished baking, put the rest of the sauce in a small saucepan and gently simmer on the lowest heat, mostly covered, so it reduces just a bit and the flavors concentrate. Drizzle some of this lovely sauce over each piece.

This meatloaf is great with mashed cauliflower as a substitute for mashed potatoes (also better for summer eating). 

 

[leftover ideas]

- Enjoy cold meatloaf sliced and tucked into whole wheat pita along with homemade coleslaw. 

- Make a shepherd's pie out of crumbled meatloaf along with leftover sauce as the base. You might have to make extra sauce.

- Pizza! Cut meatloaf into bite-sized pieces as a pizza topping, along with extra barbeque sauce, thinly sliced green onions, sharp cheddar or Jack cheese, jalapenos and maybe some cilantro sprinkled on after baking.  

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