Saturday, February 11, 2012

Freezer turkey meatloaf

Before I go into the great recipe... a couple of photos that I took early in the week when the weather was trying to be nice...

I have bulbs that are starting to grow! Yahoo!!

Emma has been going through a weird stage this week...maybe more than a week. I am meeting with a doggy behavior consultant after work on Sunday to work on some new strategies to use with her.

Thursday and Friday I managed to fit two exercise classes in. I tried Cardio Combo at my gym with my coworker on Thursday and yesterday I went to Bender Ball with my neighbor and a lady from the firehall. It kicked my butt!
My lower back has been really sore from last weeks class, so I went to a massage therapist yesterday. She was super knowledgable and did wonders; however I AM SOOOO SORE TODAY!!!! No pain, no gain right (Allen loves this saying :P)

Last night I missed out on a special birthday dinner so I just wanted to give a shout out to Miss Courtney!

Thanks to pinterest I found another great recipe
I gave this recipe for Freezer Turkey Meatloaf a try a couple of nights ago. It was pretty tasty (for turkey :P). I find ground turkey can be pretty bland and I never seem to add enough flavor.

So since I changed the recipe a bit, I will give you my directions.

Mini Turkey Meatloaves (adapted from Sweet Potato Chronicles)

1 tbsp olive oil
1 tbsp minced garlic
1/3 cup of onion, diced on the fine side
1/3 cup of carrot, peeled and diced small
1/3 cup of red pepper, diced small
1 tsp red pepper flakes
1/2 cup rolled oats
2 containers of ground turkey (from Costco) *I didn't weigh the meat so I don't know exactly how much turkey I used :S
1/4 cup ketchup
1 egg, whisked
1/4 cup parm cheese, grated

2 tbsp ketchup
1 tsp Worcestershire sauce

Preheat oven to 375 degrees.
Warm olive oil in pan over medium heat. Add vegetables, red pepper flakes, and garlic and allow  them to soften, about 3 to 5 minutes. Remove from heat and let cool a bit.
In a large bowl, combine meat, oats, ketchup, vegetable mixture, cheese and egg. Combine with your hands or a spoon.

Measure 1/3 cup of mixture into muffin tins. In a small bowl combine 2 tbsp of ketchup and 1 tsp Worcestershire sauce. Use a small spoon to smear over the tops of the loaves.
Bake for 40 minutes.
Yield: 12
*If you would like to freeze some of the loaves, don't let them cool before freezing. The recipe I got from Sweet Potato Chronicles, said that letting them cool then freezing can cause bacteria to grow? 
I popped the loaves that were being frozen out of the muffin tin right away and put them in tupperware and got them into the freezer right away. They should keep fine in the freezer for 2 to 3 months.
For reheating, you can pop them (unthawed) into a 375 degrees for 20 minutes.

Just before you pop them in the oven!
I think the next time I make these I may play around with the spices and flavors a bit more, but overall pretty tasty.

One last recipe to leave you with...
At the beginning of the week I cooked up a whole bunch of quinoa. I used it for a greek well as this Strawberry Spinach Salad.

I just combined strawberries, spinach, quinoa and candied almonds then dressed it with a red onion salad dressing that I had. Super delicious and satisfying!

Anyways better go get ready for work!
Have a good weekend,

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