Turkey Meatloaf With Creamy Asiago Gravy Roasted Broccoli Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
• Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
• Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
• Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 425°F
• Cut the top off the whole garlic bulb, drizzle with EVOO and rub into skin. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven.
• While the garlic is roasting, place the bread into medium size mixing bowl and pour the milk over it. Let it soak for 5-10 minutes.
• In another medium-size mixing bowl, add the ground turkey. Make a deep well in the center by punching the meat with your fist and fill it with the 2 cloves of grated garlic, soaked bread, poultry seasoning, sage, nutmeg, shallots, Parmigiano-Reggiano and egg.
• Mix the meatloaf ingredients together, form a long, thin, oval-shaped loaf and transfer it to a sheet pan. Drizzle the loaf liberally with EVOO, and roast for 45 minutes, until it reaches an internal temperature of 165ºF.
• While the meatloaf is roasting, work on the broccoli and cherry tomatoes: Trim the very end off of the broccoli stems with a peeler or a paring knife, removing the thick fibrous outer layer of the broccoli stems. Cut the broccoli lengthwise into large spears that look like long, skinny trees and place them along with the cherry tomatoes onto a sheet pan. Drizzle everything with EVOO and season with salt and freshly ground black pepper. Transfer to the oven during the last 30 minutes that the meatloaf is cooking.
• For the gravy, place a medium-size saucepot over medium heat with the butter. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter. Once the butter melts, whisk in flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese has melted, season with salt and freshly ground black pepper.

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
• Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
• In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
• Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
• To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.