Would you believe this red meat freak doesn't like ground beef? 'Tis true. For lemony polpettine and other scrumptious meatballs, I prefer ground, organic chicken. And for meatloaves, I favor organic, humanely-raised turkey.
And speaking of turkey loaves, the one I made last Sunday was screamingly delicious. I enriched it with carrots, parsley, Worcestershire sauce, and cheddar cheese. Then I topped the loaf with rich tomato paste and ribbons of sweet, smokey bacon.
Please wipe the drool from your chin.
Need a magical main course that you can serve hot for tonight's dinner, and cold for tomorrow's sandwiches? This recipe is for you:
To start, peel 3 fat (or 6 skinny) carrots...
And shred them. I shredded mine in a food processor, but a box grater will work as well.
Next, coarsely chop a bunch of parsley. Here again, I let my food processor earn its keep.
Put the ground turkey -- I used 2 lbs of it, because I wanted enough for leftovers -- in a large bowl, and sprinkle it with the parsley.
Then add the shredded carrots...
And some salt and freshly ground pepper.
Then violently beat 2 large, organic eggs, and toss them into the mix.
Also add a generous tablespoon of fragrant Worcestshire sauce (the Lea and Perrin brand is gluten-free)...
And 1 cup coarsely-ground bread crumbs (I used gluten-free Tapioca bread, but you can use whatever fresh bread you like)...
And finish with 3/4 cup shredded, extra-sharp cheddar cheese.
Using your impeccably clean hands, mix all the ingredients together. The colors will dazzle you.
Tip the turkey mixture into a lightly-greased 9x5 loaf pan, pack it down evenly, and then spread the top with one small (6-ounce) can of tomato paste. I prefer paste to ketchup because it has a rich, concentrated taste. It adheres well, too. Like delicious red glue.
Then, to the delight of Mr. Potato Head, lay 3 or 4 strips of center-cut bacon over the tomato paste.
Bake until the loaf is thoroughly cooked, and the bacon has browned appetizingly -- about 60 minutes at 350°F. The poultry is done when a meat thermometer inserted into the center of the loaf reads 165°F. Tilt the pan to drain off some of the fat which has accumulated. Let rest for 5-10 minutes before cutting into thick slices.
And what fabulous slices they are! Dense but moist, and infused the flavors of herbs, carrots, and beautiful-beautiful Worcestershire. Serve with goblets of Pinot Noir, and such sides as steamed, un-peeled red tomatoes and shimmering leaves of lightly-oiled arugula.
And what about the bacon? Well, that belongs to the cook. You deserve it. All 3 slices.
Here, because I love you, is a printable version of the above:
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Think you'll try this loaf of love? You can let me know by leaving a comment. And if you'd like to be the first kid on the block to receive my recipes and gardening articles, be sure to get my email updates.
More from Kevin's kitchen and garden:
Thyme and Wine Beef Stew
Carrot-Ginger-Orange Soup
Easy Petit Fours with White Chocolate Glaze
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