Back in Action: Turkey Meatloaf with Honey-Dijon Glaze

19 Dec

Hi there, remember me? Yes, it’s been a few weeks. And what a few weeks! Shortly after Thanksgiving, I ended up in the hospital after a series of blackouts. It turns out I had a complete heart block, which is where the electrical signal doesn’t make it from one chamber of the heart to the next. Basically it made my heart rate tank into the low 20s, making me very short of breath and causing the aforementioned blackouts. The solution to this problem was immediate surgery to give me a pacemaker, so that my heart can beat 100% at the proper speed. I feel GREAT! It’s really been like coming out of the dark. I’ve been fatigued for a long time and had no clue how bad I was feeling until, well, I wasn’t anymore. So that’s why I’ve been absent. I can’t really use my left (dominant) arm for reaching, lifting, or straining for about a month, so baking has been pretty much out of the question.

But I am finding ways to keep on cooking. One of the things suggested in my discharge papers from the hospital was to follow a heart-healthy diet. Not because I had any artery-blocking problems, but because reducing strain on the heart and preventing any of those issues is a generally good idea for someone who already has a pacemaker. So I’ve been having fun both finding creative ways to cook and also some ways to alter favorite recipes.

That brings me to today’s offering. The perfect winter meal, both easy to prepare and surprisingly even better to reheat: Meatloaf. It’s easy to make a juicy meatloaf with beef and pork, but I was interested in taking something leaner and making it sing. I turned to ground turkey, and while there isn’t much fat there to speak of, fat’s not the only way to keep a meatloaf moist both on the initial cooking and when you want to have a tasty meatloaf sandwich the next day. And the best part is that our additions will add lots of bright and earthy flavors to the party.

Turkey Meatloaf

  • 1 ¼ lb. ground turkey
  • 8 oz. mushrooms, finely chopped*
  • 1 onion, finely chopped*
  • 1 red or orange bell pepper, finely chopped*
  • 2 garlic cloves, minced
  • 1 tbsp. olive oil
  • 1 tbsp. Worcestershire sauce
  • 3 tbsp. ketchup
  • 1 cup panko bread crumbs
  • 1/3 cup milk
  • 2 eggs, lightly beaten
  • 3 tbsp. Dijon mustard
  • 3 tbsp. honey
  • Salt and freshly ground black pepper

*I let my food processor do the work here since my arm mobility is limited and I’d recommend it for getting a super-fine, even dice.

Preheat the oven to 400 degrees F and lightly grease a baking sheet lined with aluminum foil.

Heat the oil in a large saute pan over medium-low heat. Once the oil is fragrant, add the onion, pepper, and a pinch of salt and cook until softened, about 4-5 minutes. Add the garlic and cook 1 minute more.

Add the mushrooms, a pinch of salt, and a pinch of freshly ground black pepper. Cook until the mushrooms release their liquid and it evaporates, about 7-8 minutes.

Transfer the vegetable mixture to a large bowl and stir in the Worcestershire sauce and ketchup. Set aside to cool slightly.

Combine the bread crumbs and milk in a small bowl

Add the bread crumb mixture and eggs to the vegetable mixture and stir well. Then, using your hands or a spatula, mix in the turkey.

You can either free-form the loaf into a 9×5 in. oval or use a 9×5 loaf pan as a mold and then turn it out onto the prepared baking sheet.

Combine the honey and mustard, and glaze half of it on the meatloaf.

Bake the meatloaf for 30 minutes, and then spread the remaining glaze on top and bake until an instant-read thermometer inserted in the middle registers 170 degrees F, about another 10 minutes. Let the meatloaf rest for 10 minutes before slicing.

I think a serrated knife works best for getting clean slices.

The mushrooms add moisture and a nice meaty texture, while the bell pepper also adds some juiciness and brightens the whole dish. My favorite part is the tangy-sweet honey-dijon glaze that really amps the flavor up. I enjoyed mine with some mixed greens and brown rice for a perfectly delicious and very filling heart-healthy meal.

I’m really happy to be healing well, and can’t wait to get back to baking soon. My posts might be a bit intermittent for the near future, but I’m always thinking up new treats to share, and will be back to regularly scheduled programming ASAP. I hope you enjoy every moment of this holiday season. I know I am extra, EXTRA grateful this year just to be here.

Ciao for now,

Neen

 

 

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