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Turkey Meatloaf, Blue Cheese Mashed Potatoes, Mushroom Gravy, and Steamed Broccoli

turkey meatloaf, blue cheese mashed potatoes, mushroom gravy, and steamed broccoli

turkey meatloaf, blue cheese mashed potatoes, mushroom gravy, and steamed broccoli

Meatloaf in Zach’s house growing up was a mix of beef, pork, and veal.  That’s great, but nowadays we’re trying to make smarter decisions about our health.  Tonight’s recipe features Jennie-O lean ground turkey; sure, you could get extra lean, but you still want a moist meatloaf, not a dry meat sponge.

Makes 4-5 servings

• For the meatloaf:

20 oz. Jennie-O lean ground turkey

1 medium-sized carrot

1/2 white onion

1/4 cup plain bread crumbs

1/4 cup tomato puree

1 egg

2 tbs. grated Parmesan cheese

2 garlic cloves

1 tsp. Sriracha sauce

1/2 tsp. freshly cracked black pepper

1/2 tsp. dried thyme

1/4 cup ketchup

1 tsp. Kosher salt

1 tsp. butter

1/2 tsp. Worcestershire sauce

Pam spray

Preheat oven to 325 degrees F.  Chop carrot and onion in smaller, more manageable pieces.  Put garlic, thyme, carrot and onion chunks in a food processor, and pulse until finely chopped.  Saute in a pan with butter over medium heat for 5-7 minutes until mixture is slightly softened.  Set aside to cool.

In a large mixing bowl, add turkey, bread crumbs, tomato puree, egg, cheese, Sriracha sauce, pepper, salt, and the cooled sauteed vegetables.  Mix until well blended, but don’t overwork the meat.

Spray a cookie sheet with Pam.  Form the meat mixture into an evenly-shaped loaf or log, and place on the cookie sheet.  Mix ketchup and Worcestershire sauce together, and coat the sides and top of the loaf.  Bake for 1 hour 20 minutes, with a baking dish full of water sitting on the rack below to help keep meatloaf moist and prevent cracking.  Let rest before slicing, about 8 minutes.

• For the mashed potatoes:

1 large pot of salted water

5 large red potatoes

1/2 cup fat-free milk (more or less, depending on how thick you like your potatoes)

3 tbs. Litehouse Big Bleu dressing

1 tbs. Litehouse bleu cheese crumbles

1 tsp. freshly cracked black pepper

1 tsp. garlic powder

Salt to taste, but potatoes take a lot to salt

Boil potatoes in the salted water on medium-low to medium heat until soft and tender.  Drain, then combine all ingredients with a hand mixer or KitchenAid.  Scrape down the sides of the bowls a couple of times to make sure all ingredients are fully incorporated, and taste for desired saltiness.

• For the mushroom gravy:

12 large button mushrooms, quartered

1 can beef broth

1/4 cup white wine (in two quarters)

2 tbs. flour

2 tbs. butter (in 1 tbs. portions)

1 garlic clove

1/2 tsp. freshly cracked black pepper

2 green onion stalks

Combine all ingredients except mushrooms, 1/8 cup wine, flour and butter in a small sauce pan to make a broth.  Reduce over medium heat for about 20 minutes, but remove the garlic and green onion after 10 minutes.

In a medium-sized saute pan, melt 1 tbs. butter over medium heat and saute the mushrooms for 7-10 minutes, until tender.  Add 1/8 cup wine half way through cooking time.

In a small saute pan, melt the other 1 tbs. butter over medium heat and add flour.  Cook until mixture is golden brown; this is called a roux.  Combine roux with reduced broth in the broth’s pan, and cook until it is thick enough to coat the back of a spoon (nappe).  Add mushrooms, cook for another 1-2 minutes to marry the flavors, and done.  Serve with steamed broccoli.