Comfort Food Classic - Turkey Mushroom Meatloaf

Every once in a while, I get a craving for Meatloaf. It doesn't happen often, but when it does, I go out of my way to make it something special.  Most often, I'll go for our standard (but very awesome) Turkey Meatloaf recipe, complete its own yummy basting and serving sauce, but this particular night, I wanted something different - a slightly faster cooking Meatloaf packed with savory, tender Mushrooms that the whole family (toddlers and up!) will eat. 

Because this Meatloaf is also relatively small-batch (double the recipe and cook in two pans if you'd like to make more), it stays extra juicy and cooks in just about hour.  You don't have to love Mushrooms to love this recipe, but you will find that they add extra richness, texture and meatiness.  You almost feel like you're eating Beef instead of healthier Turkey Meat. Try this for your next family dinner. You won't regret it. 

Most Delicious Mushroom Meatloaf
Serves 4 
*(If you double the recipe, best to divide into two portions and bake it in two sheet or roasting pans, side by side)

Ingredients:
3 Tablespoons Unsalted Butter, divided
1 large Carrot, minced
1 Leek, white and light green parts, minced (you can sub in 3 minced Scallions as well)
1 Medium Yellow Onion, finely diced
Cup and a half minced or diced mixed Mushrooms (we used Oyster and Cremini)
3 Tablespoons minced Chives

1 Cup Panko Breadcrumbs
1 Cup Low Sodium Chicken Broth
1 LB Ground Organic Turkey
1 Egg, lightly beaten
1/8 Teaspoon Black Pepper
1 teaspoon Coarse Sea Salt or Kosher Salt
1 Tablespoon Ketchup
2 Tablespoons Grated Parmigiana Reggiano Cheese 

Method:

Turn oven to 350 with rack in the middle. 

Melt 2 Tablespoons of the Butter medium skillet over medium heat. Add minced Carrots and cook until beginning to soften, about 3 minutes. Add Leek, and saute for about 2 minutes. Add Onion and saute another two minutes. Add minced Mushrooms and continue to cook another 3-4 minutes until they have softened but are still springy. Stir in Chives and Parsley and turn off the heat.

Add Panko to a large bowl. Stir in Chicken Broth and blend to moisten the Panko. Add the Mushroom Veggie Mix to the bowl as well as the Turkey, and 1 Egg. Blend. Melt the last Tablespoon of Butter and pour it in. Season with Salt and Pepper. Add Ketchup and Parmigiana Cheese. Blend.

Grease a high sided Baking Pan and mound the Meatloaf down the middle of it. It will seem rather wet and that is ok. It should be about six inches wide to nine inches long and about an inch and a half high. Bake about 1 hour until cooked through (170 in the middle with an instant read thermometer). Rest for 5-10 minutes and serve warm. 

Enjoy! 

Recipe Rehab - "New" Pasta Primavera with Dandelion Greens, Mushrooms & Tomatoes

In this week's Meatless Monday feature we're experimenting with a new take on a somewhat tired Vegetarian Pasta dish:

Photo: NK

Primavera means spring in Italian, and nothing reminds me of the season like fresh produce. But Pasta Primavera the dish has quite the checkered history. It's actually an American invention, having nothing to do with Italy at all. Rumor has it that it was first served at Le Cirque in NYC. I don't know about you, but my experiences with Primavera have included limp Broccoli and Carrots in a woefully slimy, colorless sauce. Now you understand why we just had to make new! But first, do check out this brilliant and funny post from Poor Man's Feast on The Myth Of Pasta Primavera.

Our Primavera remake has received quite the zhuzhing. What's in it, you ask? Well, since I was thrilled to finally see nicely ripened Tomatoes at the market, they made the cut. I also set out to incorporate Dandelion Greens, an Italian favorite that has yet to gain wide popularity, in my recipe. Their slightly bitter, lemony quality really wakes up this dish. Finally, tender Oyster Mushrooms serve as the perfect sponge for all our subtle flavors, and fun Campanelle Pasta provides a worthy vehicle for this delicate yet hearty spring dish. 

Campanelle with Dandelion Greens, Oyster Mushrooms, and Tomatoes

Serves 2 

Oyster Mushroom, Photo: NK 

Ingredients:

1 Small Bunch Dandelion Greens, roughly chopped into bite-sized pieces

1/2 Pound Campanelle Pasta or other curly pasta

1.5 Tablespoons Salted Butter

2 large Cloves Garlic, finely chopped

1 Oyster Mushroom, about the size of a fist with its core cut off to release the petal-shaped mushrooms.
2-3 Large Vine-Ripened Tomatoes, chopped

1/3 Cup good quality Grated Parmigiana Cheese

1 teaspoon Grated Lemon Zest

1/2 teaspoon Salt plus more to taste

Freshly Ground Black Pepper

Method:

Blanch Dandelion Greens in boiling salted water for 1 minute. Drain in a colander and rinse again with cold water to stop the cooking. Set aside. 

Set a large pot of salted water to boil for the Pasta.

Meanwhile, in large skillet, melt the Butter. Add in the Garlic and stir until fragrant, about 2 minutes. Add the Oyster Mushrooms and cook another 1 to 2 minutes until tender. 

Add the chopped Tomatoes and cook, stirring occasionally, for another 5 minutes. Tomatoes and Mushrooms should release a good deal of water which will become the basis of your sauce. Add a 1/2 teaspoon of Salt and the Lemon Zest. Stir and turn off the flame.

Once Pasta water is boiling cook Campanelle for about 10 minutes until almost cooked but still a bit firm. Drain, reserving at least 1/4 cup of the Pasta water.

Turn the heat back to a medium flame under the Vegetables. Pour Campanelle into the skillet and toss with the Vegetables. Add the Dandelion Greens to the skillet and stir. Add 2 or 3 Tablespoons of Pasta Water and allow liquids to bubble for about a minute, adding more liquid as desired until the Sauce thickens just a bit to the desired consistency. Turn off heat. 

Add the Parmigiana Cheese and toss through the Pasta. Finish with a generous sprinkling of Black Pepper. Taste for Salt and serve immediately. Enjoy! 

"New" Pasta Primavera with Dandelion Greens, Oyster Mushroom and Tomato, Photo: NK