Turkey Meatloaf (Or: How I Got My Kids to Eat Onions!!)

Meatloaf is one of those things that Mom used to make. It's the essence of "comfort food". Whenever I try to make it now for my kids, they get all weirded out by the onions. My mom always uses raw chopped onions in her meatloaf and I always loved the cooked bits of onion scattered throughout the meatloaf. My kid see one onion piece and won't eat another bite. My husband says his mom had the same problem when he and his siblings were growing up, so she used onion powder...but that's just not the same. The following recipe worked so well, since i first sauteed the onions and then pureed the heck out of them in a mini food chopper. The resulting meatloaf was enjoyed by all without any whining!

Turkey Meatloaf

serves 4

1 lb. ground turkey
2 tbsp. Worcestershire
1 tsp garlic powder
1/4 cup ketchup
1 tsp salt
black pepper
1 egg (I realized I was out of eggs while making this last week and used 1/4 cup egg substitute)
1/2 cup whole wheat plain breadcrumbs
1 medium onion, chopped
1 tsp. olive oil.

Saute the onions in the olive oil until translucent. Remove from heat and let cool for 10 minutes. Then put the onions in a mini food chopper or food processor and puree until no pieces of onions are visible. In a large bowl, mix the ground turkey, Worcestershire, garlic powder, ketchup, salt, pepper ("to taste"), egg, and pureed onions. Add breadcrumbs and mix. If the mixture seems too liquid, add more breadcrumbs. (Note: If you want to check the seasoning, cook a teaspoon of the turkey mixture in a saute pan until browned and then try it). Shape the turkey mixture into a loaf and place on a broiler pan. Cook at 350 degrees until browned and until the internal temperature is 160, about 1 hour. Leftovers freeze well.

Penne and Broccoli

My husband usually eats reheated dinners, as he gets home too late to eat with me and the girls. Last night he really enjoyed this dish. If it's reheated and still really tastes good then it's a keeper!

Penne and Broccoli

8 ounces penne, uncooked
1 small head broccoli, cut into florets
2 garlic cloves, minced
1 tbsp olive oil
grated Parmesan cheese (or your favorite grated cheese...I used up various cheeses in my house including Grana Padano and a Pecorino Romano/Reggiano blend)
heavy cream, about 1/2 cup

Cook penne in salted boiling water until al dente. While the pasta is cooking, sautee the garlic in olive oil but don't let it get browned. Before you drain the pasta, add the broccoli florets to the cooking pasta and cook for about 2 minutes. drain pasta/broccoli and add to garlic in sautee pan. Add heavy cream in small amounts until pasta and broccoli is coated but not swimming in the cream. Add cheese to taste (at least 1/2 cup to start). Toss until heated through and season with black pepper, red pepper flakes and salt to taste. If the cheese is salty be careful not too add too much salt. top with more grated cheese and serve.
makes 4 servings.