This Week’s Project Runway Dinner:
Turkey meatloaf, smashed fingerling potatoes & a green salad with balsamic dressing
Turkey Meatloaf (adapted from a Barefoot Contessa recipe)
The recipe was for 8-10 people so I halved it accordingly for a 4 person dinner (with leftovers).
- 2 1/2 lbs. ground turkey meat
- 1 large yellow onion chopped
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. dried thyme leaves
- 1/4 cup Worcestershire sauce
- 1/3 cup chicken stock
- 2 tsp. tomato paste
- 3/4 cup of dry bread crumbs
- 2 large eggs (beaten)
- 3/4 cup ketchup
Preheat Oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper and thyme until mixture is translucent (but not browned). This should take about 10-15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow the mixture to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs and onion mixture in a large bowl. Mix well with hands and shape the meat mixture into a rectangle on an ungreased sheet pan. Spread the ketchup evenly on top of the loaf. Bake for 1 1/2 hours or until the internal temperature is 160 degrees F & the meatloaf is cooked through.
Ina recommends a pan of hot water to be under the loaf in the oven to prevent cracking. I took a walk on the wild side…and did not obey! There were no cracks in my loaf.
***We each had a thick slice…husband had two. There were about 5 pieces leftover. So this is an excellent dish to make on a Sunday/Monday night and eat for a few days as leftovers. ***
And for dessert…
Lemon Vanilla Cake with Blueberry Topping
-buy some of the Trader Joe’s vanilla cake mix. Follow the instructions on the bag and when you are mixing it all up add a heaping teaspoon of Lemon Extract in the mix. If you don’t have lemon extract but have a few lemons hanging around your house, finely grate some lemon peel in the batter.
After the cake has finished baking, pour a few cups of frozen blueberries in a sauce pan. Cook over medium heat for about 7 minutes. The juices will start releasing from the blueberries. I added a tablespoon of Trader Joe’s ginger jelly spread and dumped that into the mix. Continue to cook for another 5 minutes and you will see that the berries have released most of their juice. I stirred for a bit and then added a few teaspoons of cornstarch to thicken up the sauce. The longer you keep it on the heat, the thicker your sauce becomes.
Let the cake cool for a bit and then load the blueberries on top.
I think it looks nice when there’s blueberry sauce dripping down the sides. Enticing? YES!
I topped them with Double Rainbow Vanilla Bean Ice Cream from TJs. It was delish!
And then when you have leftovers….pour yourself some coffee or tea the next morning and have yourself a slice. It will start your day off right!
And then weep…because Kit is no longer on Project Runway…..sigh.