Swiss Chard & Roasted Red Pepper Turkey Meatloaf
Comfort food usually comes in the form of sweets or carbs for me, but one night last week I found myself craving a homey meatloaf instead. So off to the store I went to buy ground turkey (for the record I just LOVE having a grocery store right across the street) then raided my refrigerator for forgotten vegetables accumulated over the last two weeks.
That’s what’s beautiful about meatloaf, the ground meat (in this case turkey) serves as a fairly clean canvas to add, or paint, other flavors and ingredients. You can go sweet with ketchup and brown sugar, like the meatloaf I grew up eating, or make it savory as I did last week.
Here’s what I found during the raid: leek, garlic, red bell pepper, Swiss chard and a small butternut squash. The first step was to roast the red pepper because it would take the longest (about 20 minutes plus cooling time). I use the broiler method at home because I don’t have gas burners (electric, boo) and the broiler works just as well.
Next I minced the garlic, chard (separating the stems and greens first) and leeks, then sauteed them until very soft because I’m not a fan of crunchy meatloaf. Except for the top of course. A crunchy top is good but the center should be soft. After that, all that was left was to cool the vegetables then mix them with the ground turkey and other seasonings, and bake in the oven.
I did not include the butternut squash in the meatloaf, it just seemed like it would be too much. So instead I peeled, seeded and cubed the squash and roasted in in the oven with a few garlic cloves alongside the meatloaf. Instant side dish!
The best part is how healthy this turkey meatloaf is. First, I used lean ground turkey (not extra lean, I like a little fat for moisture). And second, the vegetables mixed in were extremely nutritious, especially the Swiss chard which is loaded with vitamins A and C.
And in case you haven’t heard yet, I should mention that I had a minor crisis when baking the meatloaf. Rest assured I’ll be okay in time.
Here’s the recipe:
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