To be honest, I wasn’t expecting much out of this dish. It was the end of the week, and I had some ground turkey and a big bunch of kale that never made it into what I had planned for them earlier in the week. What to do? Make a loaf of meat, that’s what. This is fool-proof and really pretty good.
Turkey and Kale Meatloaf
Recipe by Just the Tip / Inspired by Cookin’ Greens
Here’s what I used:
- 1 1/3 pounds ground turkey
- 1/2 onion, grated or minced
- 1 cup whole wheat bread crumbs
- 1 egg
- 1/2 cup thinly sliced celery
- 1 bunch kale, de-stemmed and chopped
- 2 cloves garlic, grated or minced
- 1/4 cup milk
- salt and pepper
- 1/2 tsp dried oregano
- 1/2 tsp italian seasoning
- 2 tbsp Dijon mustard (I used the whole grain dijon from TJ’s)
- 1/2 cup 50% reduced fat shredded cheddar
- olive oil
Here’s what I did:
- Preheat the oven to 350.
- Heat a couple of tsp of olive oil in a large saute pan. Saute garlic over medium heat for a minute or two and add the kale. Saute until wilted and tender (a few minutes) and season with salt and pepper. Remove from heat and cool.
- In a large bowl, add the egg, half and half, dried spices, onion, celery and breadcrumbs and mix to combine. Add the turkey, season generously with salt and pepper, and mix to combine (I use my hands). Once mixed (don’t over mix, just until it’s combined), put the meat in an oiled loaf pan in an even layer. Spread a thin layer of dijon on top and bake for 45 minutes.
- Remove the pan from the oven, sprinkle with cheese, and cover loosely with the foil and let rest for another 10 minutes. Slice and serve.