HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Turkey Meat Loaves. Show all posts
Showing posts with label Turkey Meat Loaves. Show all posts

Thursday, November 10, 2011

Turkey Meatloaf with Spicy Tomato Jam



         Ground turkey is not my favorite protein, not by a long shot. But I know many people adore the stuff. For its low fat, high protein content, it’s hard to beat.  The difference between it and ground beef is startling.  A mix of dark and white ground turkey saves 154 calories and 20 grams of fat over an identical sized serving of beef.  My problem is that most of the time I don’t think ground turkey holds a candle to the flavor of its alternative.  The exception that proves the rule is this incredible meatloaf.  It’s full of flavor in the loaf itself with its layer of shitake mushrooms and roasted red peppers.  And then there’s the incredible Spicy Tomato Jam that tops it. So good! And it looks as good as it tastes.  Altogether this is well worth cooking. I’d even go so far as to say I might serve it to guests.  Although I’d really rather have extra leftover because I love a great meatloaf sandwich and this meatloaf makes a great one.

Tuesday, June 22, 2010

Turkey Meat Loaves with Red Pepper Sauce




I have very little fondness for ground turkey.  I’ll grant you it’s about as low fat as it can get, but to me it’s also low on taste and low on juice and low on my list of things I love to cook.  But an article in Food and Wine intrigued me.  It was entitled “French food that won’t make you fat”.  Now there’s something I can sink my teeth into.  And it has a very solid pedigree.  Its inventor is the chef Sandro Gamba who cooked under Joel Robichon and Alain Ducasse, was Food and Wine magazine’s Best New Chef of 2001. 

        Apparently tired of rendering French classics at Nomi, in Chicago’s Park Hyatt Hotel, he quit his job and began to look for a place where he could cook “cleaner” and healthier versions of his mentors’ specialties.  He landed at the Four Seasons in Westlake Village, CA which welcomed his healthy approach at all five restaurants on the property.  I couldn’t actually find this dish on any of their menus but since it dates back to 2007, it may have now been replaced.  As may have Sandro, although his bio remains on the Four Seasons corporate site.