I guess anything goes for me as long as it includes lotsa carbs and meat. And some sort of fat.
Today, I made a Layered Turkey Meatloaf with Sun-dried Tomato, Garlic and Spinach!
I got this idea years ago when Chef Paul Prudhomme’s Cajun meatloaf was all the rage. I had the original recipe as well as a modified and lower fat version made with dark turkey meat. This idea transformed from there.
Here’s what I did:
La Diva’s Layered Turkey Meatloaf with Sun-dried Tomato, Garlic and Spinach
2.5 lbs. ground dark turkey meat (please don’t try to save calories and use ground breast meat. It will be dry, dry dry………cough….yeah, that dry.)
3/4 c plain bread crumbs
3/4 c milk (I use 2%)
1 large celery stalk, diced
1 medium onion, diced
2 bay leaves
Seasonings: 2 bay leaves, garlic salt, Italian herbs, oregano, garlic salt, salt and pepper
2 T ketchup
2 T butter
Sun-dried tomato layer:
6 dried tomato halves, reconstituted in 3 T hot water
2 T tomato paste
salt and pepper to taste
1 box frozen spinach, thawed, drained and blotted with a paper towel
3 cloves garlic, minced
1/4 cup freshly grated pecorino romano cheese
2 T tomato paste
2 T ketchup
Season to taste: garlic salt, oregano, Italian seasonings
Also, 4 carrots, peeled, halved and then quartered
Pre-heat oven to 400 F. Saute onions and celery in melted butter. Add bay leaves and seasoning to taste. Cook until translucent, about 10 minutes, set aside.
Lightly oil a lasagna pan and take half of the meat and form a square in the bottom of the pan. You should have some room on both ends with the square meatloaf in the middle. Set aside.
Take thawed, drained and blotted spinach and mix with all ingredients, set aside.
Chop softened sun-dried tomatoes and add to paste, adding the water used to re-hydrate the tomatoes. Season and mix well. Set aside.
Make tomato topping by mixing all ingredients together, set aside.
Now, comes the fun part! Let’s put this baby together: CAREFULLY spoon over the tomato paste and spread over the top of the meatloaf. Drop spinach cheese mixture in spoonfuls and cover completely to finish second layer.
Now here’s the tricky part. Since the meatloaf has a bit of a goopy texture, it’s a bit hard to put the final layer on the spinach without mixing it all in. I take a bit of the meat mixture and flatten into my hands like an rectangular patty and then gently add the layer on top of the spinach. I do this until I’ve completely covered the entire meatloaf.
Finally, carefully spread the tomato sauce over the top of the meatloaf. Season with garlic salt, oregano and Italian seasonings. Add cut carrots to the side, drizzle with a bit of olive oil and salt and stick into the oven for about an hour. CHECK MEATLOAF at about 50 minutes., it might already be done! Once cooked through, let rest for about 10 minutes for easy slicing.
RESULT: Yes, ok, I admit, it’s a bit fiddly for a freakin’ meatloaf. And yes, it was a bit of work to make the fillings but tasty home-made comfort don’t come easy! (At least not in La Diva’s house!) Well, darlings, you just KNOW this turkey loaf turned out DIVALICIOUS! I served it with buttered green beans and garlic mashed Yukon gold potatoes. I really like using the ground turkey as you still get that cozy-comfort, more-ish meatloaf texture with the high protein of turkey and a lighter version of meatloaf than the usual beef/veal/pork mix. Like Auntie says: a moist meat going in is a moist meat comin’ out! Words to live by!
Enjoy, darlings, and DO TELL, what is YOUR FAVE COMFORT FOOD? I can’t wait to hear all about it! Ciao!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party
Originally posted 2009-05-03 16:30:00.