1 Tablespoon Extra-Virgin Olive Oil
1 clove garlic, finely chopped
1 pound ground turkey, preferably dark meat
1 cup fresh, whole wheat breadcrumbs (or 1/2 cup dry)
2 Tablespoons finely chopped Italian Parsley
1 ½ cup grated parmesan cheese
½ teaspoon salt
Freshly ground pepper, to taste
4 sprigs fresh rosemary
2 sprigs fresh sage
1 Tablespoon honey 1 Tablespoon ketchup
Meat loaf may be a comfort food classic, but prepared with ground beef and garnished with bacon no longer works for many of today’s families, who want healthier alternatives. This great-for-spring recipe swaps in turkey and features savory herbs and cheese for a lighter, crowd-pleasing flavor.
1. PARENT: Preheat oven to 375°F.
2. CHILD: Line a baking sheet with a piece of parchment paper.
3. PARENT: Heat the olive oil in a small sauté pan over medium-high heat. Add the onion, reduce heat to a medium-low, and sauté until soft, but not browned, about 8 minutes. Add the garlic and sauté for 2 more minutes. Set aside.
4. PARENT & CHILD: Crack the egg into a large mixing bowl and beat it with a fork. Add the ground turkey, breadcrumbs, Italian parsley, Parmesan cheese, salt, and freshly ground pepper to taste.
5. CHILD: Pluck the rosemary and sage leaves off their stems. Discard stems.
6. PARENT: Finely chop the rosemary and sage.
7. PARENT & CHILD: Add 1 tablespoon of each herb to the ground meat mixture. Add the onion mixture.
8. PARENT & CHILD: Follow the cooking class instructions (http://kiwimag.wpengine.com/shape-meat-loaf) here to mix and form the meat loaf into a block on the baking sheet.
9. CHILD: In a small bowl, stir together the honey and ketchup. Brush the top and sides of the meat loaf with the mixture.
10. PARENT: Bake for 45 minutes or until the meat loaf reaches an internal temperature of 165°F on an instant-read thermometer. Loosely “tent” the meat loaf with foil and let it rest for 10 minutes before slicing and serving.
1 hour, 15 minutes