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Sunday, February 14, 2010

Turkey Feta Meatloaf w/ Sautéed Potatoes

 I love the fact that I have more time to cook on the weekends.  I can spend a lot of time in the kitchen preparing something that may be more high-maintenance that normal.  Hence, this dinner.

This recipe is incredible!  I don't often eat red meat, but I love meatloaf, so it was a rarity that I would eat it.  When I stumbled upon this recipe, I had to try it.  And my goodness, it is amazing!  I discovered it a few months ago and I've made it several times since.  Honestly, you would have no idea that it is turkey and not ground beef.  You can serve it with some marinara sauce or eat it as it is.
The potatoes were a new addition to tonight's meal.  I wanted to try a new side and new I was in the mood for some potatoes.  These were very simple to make and turned out to be pretty darn good!  Serve this meal with some green beans and you've got yourself a lovely little dinner.
 Turkey Feta Meatloaf
Meatloaf adapted from Food (by Giada!!)
Yield:  4 servings
  • Vegetable cooking spray
  • 3/4 cup italian bread crumbs
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
  • 2 cloves garlic, minced, optional
  • 2 eggs, at room temperature, lightly beaten
  • 2 tablespoons milk
  • 1 package crumbled feta cheese
    • I use the Athenos with basil and tomato
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound ground turkey
    • Original recipe calls for dark meat, but I've never used the dark.
  1. Place an oven rack in the center of the oven; preheat the oven to 375 degrees F.
  2. Spray a 9 by 5-inch loaf pan with cooking spray.
  3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. 
  4. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  5. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes.
  6. Remove from the oven and let rest for 5 minutes. 
  7. Transfer to a cutting board and slice. 
  8. Put on a serving platter and serve. 
Sautéed Potatoes with Green Onions and Parsley
Potatoes adapted from Savoring Time in the Kitchen
Yield:  4 servings
  • 2 pounds red potatoes), quartered (unpeeled)
  • 1 ½ tablespoons kosher salt
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 bunch green onions (6 to 7), cut diagonally into ½ -inch slices
  • 2 large cloves garlic, peeled and finely chopped
  • 1 cup packed Italian parsley leaves (about 1 ounce), cleaned and leaves cut in half  
  1. In large pot, cover potatoes with water; add the salt and bring to a boil, then cook at a low boil 10 minutes or until potatoes are tender but not falling apart. 
  2. Drain and let cool about 8 minutes or until just cool enough to handle. 
  3. Slightly crush each potato wedge with your hand to make them about ¾ to 1 inch thick.
  4. Place sauté pan (or pans) over high heat. 
  5. Pans should be large enough to hold potatoes in one layer without crowding. 
  6. Place oil in pan or divide between two pans and, when oil is hot, add potatoes. 
  7. Sauté without disturbing for 2 to 4 minutes until potatoes are nicely golden on bottom.
  8. Season with salt and pepper and start turning potatoes over to brown all of them evenly so they are very crisp and golden - 10 to 12 minutes total. 
    1. Lower heat if potatoes are browning too fast.
  9. When potatoes are golden and crisp, add green onions and garlic, sauté about 1½ to 2 minutes.
  10. Add parsley to potatoes and sauté 1 minute, stirring. 

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