Friday, July 3, 2009

Turkey Meatloaf, Roasted Root Vegetables & Swiss Chard

All three of these were new recipes. Tonight was also apparently healthy night. ;) We all liked the turkey meatloaf (my husband ate four thick slices) and the veggies. He didn't like the greens, unfortunately. The veggies were all from the farmer's market on Tuesday. Next time I won't use the turnips. None of us loved them. Oh, well. :)

Turkey Meatloaf

1 tbsp olive oil
1 small onion, chopped
1/4 tsp EACH salt and pepper
1/4 chicken broth
1/4 tsp Worcestershire sauce
1 tsp tomato paste
1 lb. ground turkey
1/2 c seasoned breadcrumbs
1 egg
1/2 c ketchup
3-4 tbsp ketchup

Saute onion with salt and pepper in olive oil, over medium-low heat, until translucent, about 15 minutes. Stir in broth, Worcestershire sauce and tomato paste. Cool to room temperature.

Using your hands, combine turkey, breadcrumbs, egg, 1/2 c ketchup, and onion mixture. Shape into a rectangular loaf and place on an ungreased baking sheet. Spread 3-4 tbsp ketchup evenly over top. Bake at 400 degrees for 45-60 minutes.

Roasted Root Vegetables

2 carrots, peeled, cut into chunks
3 potatoes, peeled, cut into chunks
2 white turnips, peeled, cut into chunks
4 red beets, peeled, cut into chunks
1 onion, halved, then halves cut into quarters
5 garlic cloves, halved
Olive oil
Salt & pepper
Italian seasoning

Place veggies on a baking sheet. Season with salt, pepper, and Italian seasoning. Drizzle with olive oil, then toss with your hands to coat. Bake at 400 degrees for 45-60 minutes.

Sauteed Swiss Chard

3 tbsp olive oil
1 bunch Swiss chard
5 cloves garlic, sliced thinly

Heat oil in a large skillet over medium-high heat. Saute garlic for one minute. Add Swiss chard. Cook for about five minutes, until soft yet crisp. Season with salt and pepper, if desired.

Oh, and we had blueberry shortcake for dessert! :)

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