Dinner for my Sweetie

I am involved with a man who eats gluten-free, no dairy, and no red meat.   He tends to stick with chicken breast, brown rice, and mixed vegetables for his meals.  I decided that last night I was going to surprise him with a meatloaf (one of my very favorite meals).  All he had to do was provide me with 1.5 lbs of ground turkey.

Turkey & Rice Meatloaf

Ingredients:

  • 1.5lbs of lean ground turkey
  • 1 cup cooked brown rice
  • 1 beaten egg
  • 1/2 diced onion
  • 2 diced celery stalks
  • 1 shredded carrot
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper

What I did:

  • Preheat the oven to 350 F.
  • Dice the onion & celery and shred the carrot.  Saute them in a little olive oil until the onion is translucent.  Try to maintain your cool even though you were spotted wearing sunglasses while chopping the onion.  Dodge all comparisons to Corey Hart.
  • Beat the egg in a large bowl.
  • Add everything else to the bowl and mix thoroughly.
  • Pat firmly into a loaf pan.
  • Bake for 1 hour, or until the top is lightly browned.

Variations:

  • Use 1/2 cup diced celery and 1/2 teaspoon onion powder if you don’t have onion around.
  • Use ground chicken instead of turkey
  • Use any kind of cooked rice.
  • Add about 1 teaspoon of diced fresh herbs for different flavors.

The meatloaf was served with steamed purple broccoli and a new batch of vegetable mash.

Steamed Broccoli

Ingredients:

  • 1 head of broccoli, chopped into bite-sized pieces
  • sea salt

What I did:

  • I don’t have a steaming basket, but I do have a metal colander.  I set the colander into a large, heavy-bottomed pot and filled the pot with about 2 inches of water.  If you have a steaming basket,  set that up appropriately.
  • Chop the broccoli and put it in the colander/basket.
  • Cover and cook on medium heat for 30 minutes, med/high heat for 15.  The broccoli was still too crunchy after 30 minutes,  so I turned up the heat after making sure there was still sufficient water in the pot.  Be careful to not scorch your pot by running out of water!
  • Serve with a light dash of sea salt.  That’s really all it needs!

The veggie mash up was almost exactly the same as last time,  but I only used one rutabaga and three potatoes last night.  I also don’t think I cooked it QUITE long enough as there were a few hard bits in the mash.   Maybe soft boil for 25 minutes?  I’ll let you know next time!

P.S.  the meatloaf was so good we ended up eating the last 1/3 of it for breakfast.  Cold.

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2 responses to this post.

  1. Posted by Lauren on January 25, 2010 at 12:04 pm

    Are you doing gluten-free because he has allergies? If so, remember not to cook in the same pans that have previously had gluten in them…!

    Sounds very yummy though. I am going to pass on to my coeliac-friend.

    Reply

    • Thanks for the advice! He’s found it’s more of a moderately irritating response to gluten, so we’re not as strict about cross-contamination as some are. 🙂

      I hope your friend likes the recipe! Let me know if s/he has any feedback.

      Reply

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