Monday, July 18, 2011

MOM! The Meat Loaf!

I'm baaaack!  :)  Oh what a crazy crazy month June & the first part of July has been for us!  I missed blogging so much & needless to say didn't get to spend much time in the kitchen due to trying to keep up with leaving town EVERY SINGLE WEEKEND for 4 weeks straight!  ANYWHOO... I'm back in full swing and have been LOVING being back in the kitchen {almost} full time!

I know before I mentioned that I wanted to start eating healthier and working out more & blah, blah, blah.  Well, a few weeks ago my wonderful friend Erin introduced me to these 2 fab girls living the dream in Cali., you can find them at  Basically, they and thousands of others have encouraged me to change my life, for the better!  HOW in the world does this have ANYTHING to do with me cooking in the kitchen you ask?  It has EVERYTHING to do with it!  So, I've began an 8 week workout challenge that I am currently tackling week 3 & loving every moment of it!  Not only have I been working out on a daily basis, I've been eating much better as well, & right from my own kitchen!  Before, I never knew just how great {healthy} food could be!  M & I both have loved every meal and can't wait to make it again!  So, without further adue, here is tonight's DELICIOUS DINNER....


Prep Time: 30 min    Bake Time: 1 Hour, 10 minutes    Stand Time: 10 minutes

1 package (3 oz) sun-dried tomatoes (dry-pack)
2 1/2 lbs 99% Lean Ground Turkey Breast
1 cup chopped onion
1 cup fine bread crumbs made from Italian bread (2 1/2 oz bread)
1/2 cup (2 oz) grated fresh Parmesan cheese
1/4 cup snipped fresh Italian parsley
1 can (8 oz) tomato sauce, divided
1 egg
2 garlic cloves, pressed
2 tbsp Pantry Italian Seasoning Mix
1 tsp salt
1/4 tsp ground black pepper
1/4 cup red currant jelly, melted

1.  Preheat oven to 375 degrees.  Cover sun-dried tomatoes with boiling water; let stand 10 minutes.  Drain; coarsely chop using Chef's knife.

2.  Place turkey in large Colander Bowl.
Chop Onion using Food Chopper.  Using Deluxe Cheese Grater, grate bread into fine crumbs.  Grate Parmesan cheese.  Add tomatoes, onion, bread crumbs, Parmesan cheese, parsley, 1/2 cup of the tomato sauce, egg, garlic pressed with Garlic Press, seasoning mix, salt and black pepper to turkey.  Mix lightly but thoroughly.  Shape meat mixture into loaf in Stoneware Loaf pan.  Bake 1 hour.

3.  Place jelly in Small Micro-Cooker.  Microwave, uncovered, on High 30-45 seconds or until Jelly is melted and smooth, stirring after each 15-second interval.. Stir in remaining tomato sauce; spoon over meat loaf.  Bake an additional 10 minutes or until meat is no longer pink in center of loaf and internal temperature reaches 160 degrees using Pocket Thermometer.  Remove meat loaf from pan to serving platter; let stand 10 minutes before slicing.

Yield: 10 servings

Does this sound good??  Well, that's because it WAS good!  Since there is only two of us that means I can take some for lunch tomorrow as well!  YAY!

We also had fresh cooked carrots & zucchini.  I boiled the carrots until they were soft; added about 1 tsp of butter and a little bit of brown sugar... oh so good!  The zucchini I sauteed in a stove top pan.  Simply sliced them into round pieces and placed them in the pan.  Once in the pan and mostly coated with vegetable oil, I sprinkled with Southwestern Seasoning & cooked until soft.  The zucchini turned out pretty good but, the carrots & meat loaf was by far my favorite!

A few things I did differently from the recipe:
*Instead of using the Deluxe Cheese Grater I used the Microplane Adjustable Grater - Fine to grate the Parmesan cheese.
*We already had pre-grated bread crumbs in the pantry so, to save on time I used 1 cup of the pre-grated bread crumbs.
*Somehow I overlooked the Red Currant Jelly on my grocery list the other day so, I improvised.  I used Raspberry Jelly instead & it was absolutely delicious!
*Although I have several pieces of our Stoneware collection, I do not have the Stoneware Loaf Pan.  I do however have the Aluminum Loaf Pan.  When using this pan I discovered that you would need to bake the meat loaf a little longer than suggested depending on your oven.  Also, the Stoneware Loaf Pan is slightly larger than the Aluminum Loaf Pan therefore, you will have some meat mixture left over.  I'll be getting creative tomorrow evening & will let you know what I decided to use the left over mixture for! 

Yes, I did say that I am eating healthy these days... This meat loaf is 230 Calories per serving!

I hope that you try this tasteful Italian dish soon & enjoy it just as much as M & I did!  I'll be back with more later this week!  Until then, happy Monday & I hope everyone has a great week!

Happy Cooking!


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