Julia Child's Meat Loaf

2 cups minced onions
2 tablespoons butter
1 cup pressed-down homemade bread crumbs
2 pounds ground beef chuck
1 pound raw ground turkey
1 cup cooked rice (see note)
2 large eggs
1/2 cup beef or chicken bouillon (homemade works great here)
2/3 cup grated Cheddar cheese
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon oregano
3 bay leaves

Heat oven to 350 degrees F.

Saute the onions in the butter or oil 5 minutes or so, until tender and translucent; raise heat and saute a few minutes longer, until lightly browned. Scrape into a large mixing bowl. 

Combine all ingredients except the bay leaves in the bowl and mix together thoroughly, using first a wooden spoon and then your hands. 

Shape the mass into a free-form loaf on a buttered cookie sheet or into a buttered 8-cup loaf pan. Arrange the bay leaves on top. Bake in the lower middle of the oven for about 1-1/2 hours at 350 degrees F.

The meat loaf is done when the juices run almost clear with a pale pink tinge. A meat thermometer should read 155 degrees F. Let cool for 30 minutes and pour off the fat and juices before serving.

Notes: This meatloaf also can be made with a pound of ground pork shoulder or sausage instead of ground turkey. In that case, eliminate the cup of cooked rice.

allingoodfood.com

Serves 8-10

Turkey-Spinach Meatballs with Marinara Sauce

Marinara Sauce
¼ cup olive oil
½ small onion, chopped
1 garlic finely chopped
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes

Meatballs
Nonstick vegetable oil spray
1 large egg, beaten to blend
¼ small onion, finely chopped
1 clove garlic finely chopped
1½ pound ground turkey, preferably 93% lean or less
1 10-oz. package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture
½ cup finely grated Parmesan or Pecorino
½ cup plain dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon fennel seeds
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
2 tablespoons olive oil

Marinara

Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until soft but not brown, about 5 minutes. Add garlic, oregano, and red pepper flakes; season with salt and pepper and cook, stirring, until fragrant, about 1 minute. Add tomato paste and 1 Tbsp. water and cook, stirring, until tomato paste coats onion and begins to darken, about 3 minutes.

Add tomatoes to saucepan, crushing with your hands as you add them. Bring to a boil, reduce heat, and gently simmer until slightly thickened, 20–25 minutes; season with salt and pepper.

Meatballs

Preheat broiler. Cover a rimmed baking sheet with foil and coat with nonstick spray.

Using your hands or a fork, gently mix egg, onion, garlic, turkey, spinach, Parmesan, breadcrumbs, parsley, fennel seeds, lemon zest, and salt in a large bowl just until combined. Scoop out turkey mixture by the ¼-cupful and form into balls (you should have about 20). Place on prepared baking sheet, spacing 2” apart; brush with oil.

Broil meatballs, turning often, until browned all over and cooked through, 15–18 minutes. Add to marinara sauce.

DO AHEAD: Meatballs with marinara sauce can be made 2 weeks ahead. Let cool completely and freeze individual portions in resealable plastic bags. Run under tepid water to loosen from bag and gently reheat, covered, until meatballs are warmed through and sauce is bubbling, 15–20 minutes.

Serves 4

Bon Appetit March 2014

Notes: I made this with freshly picked spinach from the 2014 garden.

Veggie-Packed Meatloaf with Quinoa

1 onion, quartered
4 garlic cloves
1 large carrot, quartered
1 celery stalk, quartered
2 1/2 cups baby spinach
1 egg, lightly beaten, or 1 tablespoon chia seeds soaked in 1/4 cup water for 15 minutes
1 1/2 pound lean ground meat (turkey or chicken)
1 1/4 cup quinoa, cooked and cooled
3 tablespoons low-sodium soy sauce
1/2 teaspoon ground black pepper
1/4 cup ketchup or barbecue sauce

Preheat the oven to 425°F and line a small baking sheet with parchment paper.

Place onion and garlic in a food processor and pulse until finely chopped. Transfer to a large skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet. Place the skillet over medium heat and cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, about 8 minutes; add water a tablespoon at a time, if necessary, to keep vegetables from sticking. Transfer to a large bowl.

Add egg, ground meat, quinoa, soy sauce and black pepper to the bowl, and mix gently with your hands. Scrape mixture onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long; wet your hands if the mixture is very sticky. Spread top of loaf with ketchup or barbecue sauce. Bake until cooked through and browned, about 40 minutes. Cool 5 minutes before slicing.


Serves 8


wholefoodmarket.com


Nutritional Info:

Per Serving:170 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 80mg cholesterol, 360mg sodium, 13g carbohydrate (2g dietary fiber, 3g sugar), 21g protein