I tried out a few recipes for Paula and I last night. I made a turkey meatloaf recipe that I read about in the July/August issue of Cooks Illustrated. It had a tasty glaze on top. Paula and I ended up enjoying this lighter version of meatloaf. If you want to have a meatloaf in the summer, this is your recipe. The original recipe called for making a large meatloaf to serve 4-6 people. The ingredient list below is to make a smaller one that was just enough for Paula and I.
- 1 1/2 tablespoons of unsalted butter
- pinch of baking soda
- 1/4 onion, chopped fine
- salt and pepper
- 1 minced garlic clove
- 1/2 teaspoon of dried thyme
- 1 tablespoon of Worcestershire sauce
- 1 1/2 tablespoons of quick oats
- 1 teaspoon of corn starch
- 1 large egg yolk
- 1 tablespoon of Dijon mustard
- 1 pound of 93% lean ground turkey
- 1/2 ounce (1/4 cup) of grated Parmesan cheese
- 1/4 cup of chopped parsley
Ingredients for the glaze:
- 1/2 cup of ketchup
- 1 ounce of brown sugar
- 1 1/4 teaspoons of cider vinegar
- 1/4 teaspoon of hot sauce
Melt the butter in a 10-inch skillet over low heat. Add the baking soda and stir into the melted butter. Add the onion and 1/4 teaspoon of salt. Increase the heat to medium and cook, stirring frequently, until the onion is softened and begins to brown. Add the garlic and thyme and cook for another minute until it is fragrant. Stir in the Worcestershire sauce and continue to cook until it is slightly reduced. Transfer the onion mixture to a large bowl and allow to cool slightly.
Combine the oats, cornstarch, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a second bowl.
After the onion mixture is cooled, stir egg yolks and mustard into the mixture and combine well. Add the turkey, Parmesan cheese, parsley and oat mixture. Mix well with your hands until combined thoroughly.
Line a wire rack with aluminum foil and set in a rimmed baking sheet that has also been lined with aluminum. Transfer the turkey mixture to the middle of the wire rack. Using your hands, shape in to a loaf that is approximately 9 x 5 inches.
Make the glaze by whisking all the ingredients in a saucepan until the sugar dissolves. Bring the mixture to a simmer over medium heat and cook until reduced slightly. Using a pastry brush, spread half the glaze over the meatloaf.
Bake the meatloaf for 40 minutes at 350 degrees. After 40 minutes, remove from the oven and brush with the remaining glaze. Bake for another 40 minutes. Let the meatloaf sit for about 10 minutes before serving.
I also made a tomato, peach and corn salad. This was easy and used ingredients that are in season at the moment. I cut 1 large beefsteak tomato into wedges. Then I combined it with 1 diced peach and the kernels from 1 head of corn. I mixed everything in a medium bowl and sprinkled with 1/4 teaspoon of salt. Next I made a simple vinaigrette. I mixed 3 ounces of olive oil, 3 ounces of white balsamic vinegar, 2 teaspoons of finely chopped green onion, 3 ounces of honey, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Then I poured the vinaigrette over the salad and mixed together. Finally I sprinkled some goat cheese over the salad. (Note: the original recipe called for feta cheese but Paula doesn’t like feta so I made this substitution.)