Published September 20, 2012 03:47PM
Recipe Of The Week: Turkey-Veggie Loaf With Summer Salad
The trick to this turkey and veggie loaf is sautéing the veggies first, coaxing out the flavors, and giving this dish a hearty taste.
The trick to this turkey and veggie loaf is sautéing the veggies first, coaxing out the flavors, and giving this dish a hearty taste. A light summer salad makes for a fresh accompaniment.
Turkey Veggie Loaf
Ingredients
1-20 oz package 93% lean ground turkey
1 red bell pepper, finely diced
1 large carrot, finely diced
½ sweet yellow onion, finely diced
1 Tbsp garlic, finely minced
2 Tbsp flat leaf parsley, finely chopped
1 egg
3 Tbsp ketchup
2 tsp Worchestire sauce
½ tsp salt
¼ tsp pepper
1 Tbsp olive oil
Preparation
1. Heat the olive oil in a pan, over medium-high heat. Add the carrot, pepper, onion, salt and pepper and sauté eight to 10 minutes, until soft and slightly browned.
2. In a large bowl add the garlic, parsley, egg, ketchup and Worchestire sauce and mix until combined. Add the turkey and sautéed veggies to the bowl and gently massage with the other ingredients until well incorporated.
3. Heat the oven to 375 degrees. Prepare a large, rimmed baking sheet by covering it with foil and coating with non-stick cooking spray.
4. Scoop the turkey and veggie mixture onto the sheet and form it into a long meatloaf shape, about one inch high and eight inches long. Optional: Brush the top of the loaf with ketchup or BBQ sauce.
5. Bake for approximately 40 minutes, until the loaf is completely cooked through.
Summer Salad
Ingredients
6 cups mixed greens
2 cups green beans, ends removed
2 whole corn-on-the-cob
1½ cup cherry tomatoes, halved
2 golden beats, peeled and chopped
1 ½ large avocados, diced
Light vinaigrette salad dressing
Preparation
1. Bring a large pot of water to a boil. Add the beats and cook approximately 15 minutes until they are al dente (still have a slight bite to them). With a slotted spoon, remove the beats to a bowl to cool. Keep the water on the heat.
2. Cut the green beans into thirds and add to the pot. Cover and cook two minutes. Immediately drain and spray with cold water until cooled. The beans can also be cooked in the microwave, which may take an additional minute, but do not overcook.
3. Remove the husks from the corn and cook in the microwave, approximately three to four minutes. Cut the kernels from the corn into a bowl.
4. These ingredients can make one very large salad by spreading the lettuce onto a large platter and arranging the rest of the ingredients over the top. Or, four to six smaller salads can be made from the ingredients. Recommended to dress the greens with the light vinaigrette before adding the toppings.
More recipes from Jessica Cerra.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.