I am not
normally a fan of meatloaf, but I saw this recipe and decided to try it. I have
to say, I am a convert! The meatloaf itself is just okay, but combined with the
garlic sauce, it is heaven. Even Andy, a fan of meatloaf, said that he thought
the meatloaf would be just as amazing without the garlic sauce—then he had a
bite without it and said, nope, the garlic sauce is what makes is so delicious.
Turkey Meatloaf with Garlic Sauce
Meatloaf
Ingredients
2
tablespoons of good olive oil
2 cups of
chopped Spanish onion (1 large)
1 1/2 cups
small-diced celery (2 stalks)
2-3 pounds
of ground turkey
1 tablespoon
of chopped fresh flat-leaf parsley
1
tablespoon of chopped fresh thyme leaves
1
tablespoon of chopped fresh chives
3
extra-large eggs, lightly beaten
2/3 cup of
milk
2
tablespoons of kosher salt
1
tablespoon of freshly ground black pepper
2 1/2 cups
of panko (Japanese bread flakes)
Directions
1. Preheat the oven to 350
degrees F.
2. Heat the olive oil in a
large (12-inch) saute pan over medium heat. Add the onion and celery and cook
for 5 to 7 minutes, stirring occasionally, until the onion is translucent but
not browned. Set aside to cool slightly.
3. Place the ground turkey,
parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl.
4. Put the panko in a food
processor fitted with the steel blade and process until the panko is finely
ground.
5. Add the onion mixture
and the panko to the meat mixture. With clean hands, gently toss the mixture
together, making sure it's combined but not compacted.
6. Place a piece of
parchment paper on a sheet pan. Pat the meat into a flat rectangle and then
press the sides in until it forms a cylinder down the middle of the pan (this
will ensure no air pockets). Bake for 40 to 50 minutes.
7. Remove from the oven and
allow to rest for 10 minutes.
8. Slice and serve hot with
the Garlic Sauce.
Garlic
Sauce
Ingredients
1/2 cup of
good olive oil
8-10
garlic cloves, peeled
2 cups of
chicken stock
3
tablespoons of unsalted butter, at room temperature
Kosher
salt and freshly ground black pepper
Directions
1. Combine the oil and
garlic in a small saucepan and bring to a boil. Lower the heat and simmer for
10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or
it will be bitter.
2. Combine the chicken
stock, butter and garlic/oil mixture in a medium saucepan and bring to a boil.
Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly
thickened.
3. Mash the garlic with a
fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for
seasonings.
4. Spoon the warm sauce
over the meatloaf.
Green Beans Gremolata
These
green beans were super easy and added a lot of flavor.
Ingredients
1 pound of
green beans, trimmed
2
teaspoons of minced garlic (2 cloves)
1
tablespoon of grated lemon zest (2 lemons)
3
tablespoons of minced fresh flat-leaf parsley
3
tablespoons of freshly grated Parmesan cheese
2 1/2
tablespoons of good olive oil
Kosher
salt and freshly ground black pepper
Directions
1. Bring a large pot of
water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until
tender but still crisp.
2. Drain the beans in a
colander and immediately put them into a bowl of ice water to stop the cooking
and preserve their bright green color.
3. For the gremolata, toss
the garlic, lemon zest, parsley, and parmesan in a small bowl and set aside.
(Original recipe calls for pine nuts too, but I didn’t have any on hand.)
4. When ready to serve,
heat the olive oil in a large saute pan over medium-high heat.
5. Drain the beans and pat
them dry. Add the beans to the pan and saute, turning frequently, for 2
minutes, until coated with olive oil and heated through.
6. Off the heat, add the
gremolata and toss well.
7. Sprinkle with 3/4
teaspoon salt and 1/4 teaspoon pepper and serve hot. I also sprinkled with a
touch more parmesan cheese.
Mashed Potatoes
I often
will keep the skins on for my mashed potatoes, but decided to peel them this
time. I also usually add a package of dried Ranch dressing to my potatoes (a
super easy way to season them), but this time, I decided to make a slightly
more traditional mashed potato to go with the meatloaf.
Ingredients
2 pounds
of potatoes
1/4 cup of
milk
2
tablespoons of butter
Fresh
chives
Sea salt and
cracked pepper
DIRECTIONS
1. Peel the potatoes and
cut them into 1-inch pieces. Place them
pot filled with water, seasoned with salt.
Bring the water to a boil and cook until the potatoes are fork tender -
about 7-10 minutes. Drain the potatoes
from the water.
2. Mash potatoes back into
the sauce pan. Return the potatoes to
the stove.
3. On low heat, stir in
milk, butter, chives, salt and pepper.
