I also miss the Love Cakes...
I was jonesing for a bit of A-town fare the other night. Fortunately, I have with me my trusty copy of a cookbook from my favorite brunch spot, Flying Biscuit. Here’s the link to the page where you can buy the cookbook itself, but don’t get your hopes up - it’s been out of stock for more than a year now. Something about a fight with the publisher.
At any rate, the following recipe warms a girl’s heart when the temperature in her new city is 40 degrees, and dropping.
Turkey Meatloaf, Biscuit-style
(makes two loaves)
- 2 T canola oil
- 3 ribs celery, minced
- ½ large yellow onion, minced
- 2 sm carrots, grated
- 3 garlic cloves, minced
- 1 ½ T dried basil
- 1 ½ T dried oregano
- 2 T fresh rosemary
- 1 ½ t black pepper
- 1 ½ t kosher salt
- 1 2/3 C bread crumbs
- 2 lg eggs
- 1/4 C heavy cream
- 2 T sun-dried tomatoes, in oil, minced
- ½ C fresh grated or shaved parmesan cheese
- 3/4 C shredded mozzarella
- ½ C ketchup
- 2 lb lean ground turkey
Preheat oven to 350 degrees. Line bottom and sides of two 8 ½ x 4 ½ inch loaf pans with parchment paper and set aside.
In a large skillet, heat the canola oil over medium-high heat. Add celery through garlic, and saute until the onions are translucent and the carrots have softened (appx. 7 mins). Add spices through salt and saute briefly. Remove from heat and set aside.
In a large bowl, combine the contents of the skilled with ingredients bread crumbs through turkey. Mix by hand (yes, get messy!) Until all ingredients are incorporated, then split mixture into the loaf pans.
Bake for about 1 hour.
Words simply cannot express how this turkey meatloaf makes me feel. Is it so wrong to love food like this?
posted by ek at 12:19 PM
1 Comments:
What a lovely orange hue this post gives the good ol' blog.
I know that I still owe you a discussion of slow cookin' some bacon.
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