Ingredients
2 lbs lean ground turkey
2 TBSP Montreal Steak Seasoning
2 TBSP Worchestershire sauce
2 eggs, whisked
3/4 cup rolled oats
1 cup milk
2 TBSP olive oil
1 onion, diced
salt and pepper
2 cloves garlic, minced
10 oz frozen spinach, thawed, squeezed dry and chopped
pinch of nutmeg
3/4 cup pecans, finely chopped (I pulsed mine in the food processor)
3/4 cup dried cranberries
4 oz goat cheese, crumbled (I’ll use cream cheese the next time as hubby isn’t all that fond of goat cheese)
Crumble ground turkey into a large mixing bowl. Season with steak seasoning and worchestershire sauce. Set aside.
In another bowl, combine whisked eggs, oats and milk. Set aside
In skillet heat olive oil. Add onion, season with salt and pepper, and saute until onion is softened, 5-6 minutes. Add garlic and saute for another minute or two. Remove skillet from heat and stir in the spinach, nutmeg, pecans, dried cranberries and goat cheese. Season with salt and pepper again if needed and stir to combine.
Add the egg/oats/milk mixture to the ground turkey and combine all. Transfer meat mixture to a sheet of parchment paper and pat into a rectangle. Spread spinach mixture on top of meat mixture and using the parchment paper to help you, roll it into a loaf.
Preheat oven to 350 degrees. Place loaf on a baking sheet that has been foil lined and sprayed with cooking spray. Bake in preheated oven for 1 1/2 hours or until internal temperature is 170 degrees. Remove from oven and place on cutting board to cut into slices. Serve with chipotle cranberry sauce. Recipe following below.
Chipotle Cranberry Sauce
1 (12 oz) package of fresh or frozen cranberries
1/4 cup fresh orange juice
3/4 cup of sugar (I used Splenda)
2-3 tsps of chipotle chile canned in adobo sauce. (I process a whole can in the food processor and freeze in an ice cube tray. Each cube is approximately one tablespoon.
1 tsp grated orange zest
1/2 tsp cinnamon
dash of salt.
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Today started out awful. I was pissed at the scale because it went up again and that put me in a cranky mood. My program at work was still not working since last Friday. That just made my day even more splendid. I got home and started making this meatloaf at around 4:45, and realized we were out of eggs and I needed orange juice for the sauce. I went to the grocery store, got home, and started prepping the meatloaf roll again. I looked at how long it took to cook and was a little bit mad that it took almost an hour and 30 minutes in the oven! We were hungry!!! A good thing that snicker doodle cookie that was free at the grocery store, tied me over until it was time to eat at 7pm. That is really late for us to start eating supper. Oh well, it was quite an interesting day and I’m thinking of contemplating throwing the scale in the garbage.
Otherwise than my awful day, the Turkey roll came out good. A friend of mine suggested it to me and she had made this too and loved it. I really liked the cranberries and pecans that were mixed inside of this. Next time, if I ever make this again I’ll just mix all the ingredients into one big bowl since after you try and roll it up it doesn’t really look like a roll anyway. Anybody want a drink?
The recipe, I was going off of, said to heat some olive oil, fresh rosemary, garlic, salt and pepper in a pan for about 2 minutes, and brush it on each side of the dough. This was the first time, that I ever used fresh rosemary from my garden. The rosemary smelt so good, almost like a pine forest to me. I can see why the Food Network chefs like to use fresh herbs.
Then after that Ben and I went and took some more photos around town. We drove on county roads trying to find pictures to take for almost 2 hours. We had a fun little adventure.
