Sunday, September 29, 2013

Harvest Meatloaf with Apple Dijon Gravy

Did you read that title? Harvest Meatloaf with Apple Dijon Gravy. The meatloaf is hearty, healthy and tastes like Fall. The gravy is tangy and sweet with a fabulous mustard undertone. It's all so very incredible if I do say so myself. If that didn't make you salivate, I don't know what will. 

Oh wait, maybe a picture... YUM!

It all started with a pile of veggies from our local CSA. 

I added a few extra ingredients and wound up with one heck of a delicious supper. You can too!

1lb ground turkey (97% lean / 3% fat)
2 carrots, shredded
1 large yellow onion, sliced
1/4 cup short-grain rice, uncooked
5 leaves chard, sliced
5 leaves kale, sliced
4 cloves garlic, minced
2 baking apples, cubed
1 and 1/2 slices of cinnamon swirl bread, very finely chopped
1/2 tsp allspice
1/2 tsp salt
1 egg
Olive Oil (about 1-2 Tablespoons, enough to saute the veggies) 

2 T butter
2 T flour
3/4 cup chicken broth
1 cup apple cider
1 1/2 T dijon mustard

1. Over low heat, saute garlic and onions until softened (about 10 minutes)
2. Add the shredded carrots and continue cooking (about 10 additional minutes)
3. Sprinkle the allspice and salt on the vegetables and stir, remove from heat and allow to cool slightly
4. Preheat oven to 400 degrees
5. In a large mixing bowl, add vegetables, bread, and rice to the ground turkey meat. 
6. In a separate bowl, whisk the egg
7. Fold the egg into the veggies, bread, and meat until evenly combined
8. Lightly grease a broiler pan and arrange the mixture into 6 small loaves on the pan
9. Bake for one hour until browned and cooked through

1. In a medium saucepan over med-low heat, melt the butter
2. Once the butter is fully melted, sprinkle the flour around the pan
3. Stir constantly until the flour combines with the butter and cooks slightly
4. Slowly pour in the chicken broth, a little bit at a time, and whisk it thoroughly so there are no lumps
5. Pour in all of the apple cider
6. Bring the mixture to a boil and continue stirring with the whisk
7. Lower the heat and simmer for about 5 minutes until thickened
8. Remove from heat and enjoy!

I personally like to make the meatloaf earlier in the day, place them into a casserole dish, pour the gravy over top and store covered in the fridge until 30 minutes before serving time. Meatloaf is the perfect make-now, eat-later kind of meal. Simply warm in the oven until heated through (or in the microwave, one serving at a time).

I served this alongside Potato and Squash Gratin. It was the easiest side dish ever! Take a box of Betty Crocker Scalloped Potatoes, prepare per box directions but add half an onion (sliced) and one small thinly-sliced yellow squash before baking. Toss in the oven and bake as directed. It's insanely good. Reminds me of my old fave cooking show -- Semi-Homemade with Sandra Lee! Anyhow, enjoy :)

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xo Jess

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