Another Take on Meatloaf

 

Turkey Sweet potato loaf (instagram) 001When I was in Chicago in September to run the marathon, I found a paleo- and gluten-free-friendly restaurant called Beatrix. It was just a few blocks from our hotel, and we actually went there twice: once for dinner and once for breakfast.

One of their menu items that caught my attention was a turkey meatloaf with sweet potatoes and kale. I ordered it for dinner on our first night in Chicago, and it was just as good as I hoped it would be.

Many of my clients and friends are fans of my Turkey Meatloaf recipe, but I’m always interested in variations on even my favorite recipes. So, naturally, when I got home, I started looking for recipes that might be similar. I was thrilled to find the actual recipe for Beatrix’s Turkey, Sweet Potato & Greens Neatloaf online.

Just for fun, I made some variations to the recipe. Although many items on the Beatrix menu are gluten-free, the original recipe for the “neatloaf” is not. I modified it to replace the panko crumbs with potato.

Turkey, Sweet Potato & Kale Loaf
Serves 4-6
1½ pounds ground turkey
Rounded ½ cup of instant mashed potato flakes (I used Whole Foods’ 365 brand – original)
1 cup whole milk
3 eggs
1/3 tablespoon chopped rosemary
½ tablespoon chopped sage
1 pound sweet potatoes
1 tablespoon olive oil
6 ounces fresh kale, shredded and ribs removed
1 teaspoon chopped garlic
½ cup water
Salt and pepper to taste

Preheat oven to 350 degrees F. Combine eggs, milk, and instant potatoes. Set aside. Spray a 9 inch-by-5 inch loaf pan with cooking spray. (I prefer coconut oil, but butter is also a nice option.)

The original recipe called for the sweet potatoes to be peeled, but I wanted to see how it would work if I left the skins on, so I scrubbed the potatoes before cutting them into ½-inch cubes. Toss with 1 ounce olive oil, lightly coat with salt and pepper, and roast in oven for 12–15 minutes, until golden brown. Let cool thoroughly.

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In a medium saute pan, warm 1 ounce olive oil and chopped garlic. Cook until garlic for about 30 seconds. Add kale, then water, and cook until kale collapses. Drain excess water through a fine mesh strainer, extracting as much liquid as possible. Let cool slightly.

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In a separate bowl, combine ground turkey with egg, potato, and milk mixture and herbs.

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Add sweet potatoes and kale, and mix until well combined. Transfer meatloaf mixture into greased meatloaf pans.

Cook 45–60 minutes, until firm in the center (or to an internal temperature of 145 degrees F). Serve with your favorite sides, such as mashed potatoes and turkey gravy.

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One response to “Another Take on Meatloaf

  1. Pingback: Stuffed Squash | Thyme with Sage

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