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Ингредиенты
- Vegetable cooking spray
- 2 eggs
- 1/2 cup oatmeal or panko (which ever you have on hand)
- 1 cup shredded zucchini
- 1/3 cup finely diced red onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 Tablespoon fresh basil
- 1/2 teaspoon dried oregano
- 1 clove garlic (minced)
- 1 1/2 pounds ground turkey (93% fat free)
- 1/4 cup dijon mustard
- 1 tablespoon grated Romano
- Tomato Relish:
- Serving Size:
- Makes 1 1/4 cups
- Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, halved and thinly sliced lengthwise
- 1 garlic clove, finely chopped
- 1 tablespoon sugar
- 1 teaspoon curry powder
- 1 tablespoon sherry vinegar
- 1 (28-ounce) can Fire-Roasted tomatoes
- 2 teaspoons chopped fresh oregano, or 1 teaspoon dried oregano
- 2 teaspoons sea salt
- Freshly ground black pepper
- 1/4 cup flat-leaf parsley leaves, chopped
- 2 tablespoons drained Picked Mustard Seeds (see below)
- Pickled Mustard Seeds
- Serving Size:
- Makes 2 cups
- Ingredients:
- 1 cup white wine vinegar
- 1 cup sugar
- 2 tablespoons dry mustard
- 1/2 cup mustard seeds
- 8 dinner rolls (whole wheat)
- 8 oz grated (Great Lakes-2% milk) Jalapeno cheddar
Инструкции
- MEATLOAF:
- Preheat oven to 350 degrees. Coat a large loaf pan (or three mini loaf pans) or a large casserole dish with the vegetable cooking spray and set aside.
- In a large bowl beat the egg with a fork. Mix in oatmeal and allow to rest for a few minutes. To the egg mixture stir in the zucchini, onion, parsley, salt, pepper, basil, oregano, cheese and garlic. Add ground turkey and gently combine. Form into loaf and place in your prepared pan.
- Bake for 40=45 minutes (35-40 minutes in mini pans) or until a meat thermometer registers 160 degrees. Allow meatloaf to rest for about 5 minutes before slicing. (This is very juicy from the zucchini and you may need to pour off the liquid in the pans.) Makes 6 servings.
- Tomato Relish
- Method:
- Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and sauté until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains (see note below). Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.
- Pickled Mustard Seeds
- Method:
- In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.
- Method:
- Slice meatloaf to fit bun. Top with 1 oz. grated cheese and 1 Tbsp. Tomato Relish. Serve.
