Tag Archives: turkey

not so healthy turkey spinach meatloaf (hint: bacon)

8 Sep

I had all the best intentions. I was going to make a healthy version of meatloaf. J and I had watched this Chow video on Roku with the recipe for what promised to be the most delicious meatloaf, ever. A meatloaf infused with spinach and swathed in bacon for the moistest log of meat you’d ever seen.

I took a risk. Instead of using the prescribed combination of ground beef, pork, and veal, I selected turkey (*gasp*). Meatloaf, no. Foulloaf, maybe? J was bugging me to cook more healthy meat, so this was our compromise: turkey wrapped in bacon.

Though a bit tedious (you gotta get out a blender), this recipe produced a luscious loaf even with my substitution of turkey. I also like that you pat the mixture into a loaf pan instead free forming it.

The turkey oozed a layer of fatty scum that enveloped the beautiful slices of bacon preventing them from becoming golden brown–that was pretty much the only downside. The bacon flavor still penetrated as I hoped it would. I also opted for a pre-made Trader Joe’s organic pomodoro sauce and it blended right in as if I had made it be scratch, too. Definitely delicious, but it’ll be real meat next time.

spinach meatloaf
from the new new york times cookbook, via chow + foul

* 1 (10-ounce) package fresh baby spinach
* 1 1/4 pounds ground turkey (or a combination of veal, beef, and pork if you prefer)
* 1/2 cup fresh breadcrumbs
* 1 medium garlic clove, minced
* 1 teaspoon kosher salt, plus more as needed
* 1 1/2 teaspoons freshly ground black pepper, plus more as needed
* 1/4 teaspoon freshly grated nutmeg
* 1/2 cup small-dice celery
* 1/2 cup loosely packed fresh Italian parsley leaves
* 1/4 cup whole milk
* 1 tablespoon unsalted butter
* 1/2 cup finely chopped yellow onion
* 2 large eggs, lightly beaten
* 3 bacon slices
* Tomato sauce, warmed, for serving

Heat the oven to 350°F and arrange a rack in the middle.

Rinse the spinach well in cold water and drain. Place in a large frying pan, cover, and cook over high heat, stirring occasionally, until wilted, about 3 to 5 minutes. (It is not necessary to add liquid; the spinach will cook in the water clinging to the leaves.)

Transfer the spinach to a colander and douse with cold water to chill. Drain and press with your hands to extract most of the moisture. Coarsely chop the spinach.

Place the meat in a large bowl, followed by the chopped spinach, breadcrumbs, garlic, measured salt and pepper, and nutmeg (no need to mix yet); set aside.

Place the celery, parsley, and milk in a blender and blend until puréed. Add to the meat mixture.

Melt the butter in a small skillet over medium heat until foaming. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add to the meat mixture.

Add the eggs to the meat mixture and, using clean hands, mix everything until evenly combined (don’t squeeze or overwork the mixture). If desired, test for seasoning by forming a small patty and cooking it in the small skillet over medium heat until no longer pink inside. Taste the patty and add more salt and pepper to the meat mixture as needed. Repeat the seasoning test as needed.

Transfer the mixture to a 9-by-5-inch loaf pan, spread to the edges, and smooth out the top. Cover the meatloaf with the bacon slices, laying them lengthwise and side by side.

Bake in the oven until just cooked through, turning the pan 180 degrees halfway through, about 1 to 1 1/4 hours. Pour off the excess fat and let the meatloaf stand for 20 minutes before slicing. If you choose, serve with tomato sauce.

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thai turkey burgers

13 Feb

Healthy cooking has never been my forte. I am capable of eating a pat of butter with no bread. I’ll lick the mayonnaise spoon. If I fry bacon, I’m saving that precious fat to cook asparagus later.

To me, ground turkey meat is a bizarre health food invention — a tasteless pink goop that cooks up to the texture of styrofoam. The only way I know how to make this paltry poultry bearable is by masking its shortcomings with tons of fresh herbs and fish sauce (umami!).

I can’t figure out where we found this recipe originally, but I believe it was called “Thai Turkey Burgers” due to the combination of basil, cilantro and fish sauce. We ended up adding mint along the way to punch things up further. It’s like a patty version of laab/larb, a Thai dish where ground meat is served in lettuce cups.

I like eating these Thai Turkey Burgers over a bed of quinoa salad, but they’d be equally great on a traditional hamburger bun with all the fixings. Don’t forget the mayo!

thai turkey burgers
the healthiest thing i know how to cook

* 1 lb ground turkey (don’t use super lean or burgers will be too dry)
* 1/2 medium onion, diced very small
* 1/3 cup cilantro, chopped
* 1/3 cup basil, chopped
* 1/3 cup mint, torn
* 2 tablespoons garlic, minced
* 3 tablespoons fish sauce (I like the 3 crabs brand)
* 1 egg, beaten
* Vegetable oil

Place turkey in large mixing bowl; add onions, cilantro, basil, mint, garlic, fish sauce and egg. Mix with your hands until just combined — do not over mix.

Scoop 1/3 cup of turkey mixture and form a ball by passing back and forth lightly in your hands. Set aside and repeat with remainder of mixture. Should make around 10 miniature patties, around 3″ in diameter once flattened.

Heat a skillet over medium heat; add enough vegetable oil to coat bottom of pan. Add meat balls to pan and flatten into patties by pressing lightly with your fingers. Cook for around 4-5 minutes on each side taking care to flip and adjust heat when first side is browned. Cook in batches, if not all fit in your pan at once. Serves 3-4.