Maybe you’ve heard of the somewhat recent movement “Meat Free Monday“? The general idea is that going meat-free just one day a week can have a positive impact on your health and the environment. While I support the principle of the idea and try to moderate my meat intake every now and then, today on this Monday I bring you meatloaf. Certainly not light on the meat.
I’ve had a love-hate relationship with meatloaf over the years. As a kid I remember hating meatloaf, more because it’s a rite of passage to hate meatloaf as a kid, not necessarily because I actually disliked the taste of it. Sure, I’ve tried meatloaf that’s tasteless and dense as a brick, but I’ve also had meatloaf that is super flavorful. I’ve also made several variations on meatloaf (chicken meatloaf, meatloaf with sundried tomatoes and feta), but my favorite recipe for meatloaf comes from none other than Ina Garten. This is actually a turkey meatloaf, which makes for a somewhat lighter taste and fluffier texture than beef. It’s also a great standard recipe that you can switch up with whatever leftover veggies, herbs or cheese you have on hand. And my favorite thing about meatloaf (this recipe in particular) is that it makes wonderful leftovers – good cold, warm, or in a sandwich for days later.
To make up for this non meat-free Monday dish, I sautéed up some spicy garlic broccoli, which has become one of my go-to quick sides on a weeknight. So whether you’re looking for something a little heartier (meatloaf) or a little greener (broccoli), both of these recipes will give you the fighting fuel you need to get through the rest of your week!
1 large yellow onion, chopped
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1/4 cup Worcestershire sauce
1/3 cup chicken stock
1 tsp tomato paste
2 pounds ground turkey breast
3/4 cup plain dried bread crumbs
2 eggs, beaten
1/2 cup ketchup
1. Preheat oven to 325 degrees.
2. Heat olive oil in a sauté pan over medium-low heat. Add onions, salt, pepper and thyme. Cook until onions are translucent but not browned, about 15 minutes. Add Worcestershire, chicken stock and tomato paste. Stir to combine, remove from heat and set aside.
3. Once the onions have cooled, use your hands to combine in a large bowl with turkey, breadcrumbs and eggs. Be careful not to over mix – this is what makes for dense meatloaf!
4. Spray baking sheet with cooking spray. Shape into a rectangular log on baking sheet. Spread ketchup evenly over top. Bake for 1 to 1 1/2 hours, or until the internal temperature is 160 degrees. Let sit for a few minutes before cutting.
Spicy Garlic Broccoli
serves 2-4 as a side
1 tbsp olive oil
2 heads broccoli, chopped into florets
1 garlic clove, minced
1/4 tsp crushed red pepper flakes
3-4 tbsp chicken stock
3-4 tbsp soy sauce
1. Heat olive oil in a sauté pan over medium-high heat. Add broccoli, garlic and crushed red pepper. Sauté until broccoli just starts to brown, 5-6 minutes.
2. Add chicken stock and soy sauce. Stir to coat broccoli, then cover, lower heat and simmer another 5-6 minutes.
3. Remove the lid and let the broccoli cook another minute or two, so any extra liquid evaporates. Serve warm. Also great with chicken over brown rice.