Saturday, April 23, 2011

Turkey Meatloaf with Homemade Ketchup

Turkey Meatloaf

Makes two loaves, one for the freezer

2 cloves garlic, minced

2 onions, diced

3 T. olive oil

4 lb. ground turkey or chicken

2 t. fresh thyme

1/3 C. Worcestershire sauce

3 T. Dijon mustard

1 C. breadcrumbs

½ C. low fat milk

1 egg

1 egg white

2 t. salt

½ C. ketchup (homemade or store bought)

Sauté onion in olive oil until soft. Add garlic and continue to cook 30 seconds. Cool.

Combine all the ingredients in a bowl and mix thoroughly. Shape meat mixture into two lightly oiled loaf pans. Bake at 300 for 1 & ½ hours.


Homemade Ketchup

1 onion, diced

3 T. olive oil

3 cloves garlic, minced

2 T. fresh grated ginger

1 28 oz. can diced tomatoes

1 C. agave or brown sugar

½ C. cider or white wine vinegar

1 t. salt

Sauté onion in oil until soft (about 10 minutes). Add remaining ingredients to onion. Simmer for one hour.


Olive Oil Mashed Potatoes

3 lb. red potatoes, cut in half

1/3 C. olive oil

2 t. salt

½ t. pepper

In a large, non-reactive pot, cover cut potatoes with cold water. Boil potatoes until soft. Drain and mash then add oil salt and pepper.

This style of mashed potatoes is very stiff. If you prefer traditional mashed potatoes, omit the oil and mash in 2 oz. butter and 1/2 C. milk or sour cream.


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