Turkey Meatloaf with Raisins

I have always had something of an aversion to meatloaf. I think for something to be called “comfort food,” you have to have eaten it growing up… and I cannot imagine meatloaf ever being served in the Spice household. The texture, shape, look… everything about meatloaf kind of puts me off, and though I’ve tried decent versions, it’s never something that I would choose to eat if there are other options. (The look, by the way, is why there are no pictures on this post. Nobody would make this if you saw a picture first.)

But then I randomly bought some ground turkey at the grocery store the other week, and needed to use it up. I realized that everything I would normally do with ground meat is tomato-centric (chili, pasta sauce), and I’m trying to avoid tomatoes. So I was about to just freeze it and use it up later, when I stumbled across this recipe. I think the raisins and cous cous won me over—it actually sounded pretty good, and I decided to give it a try.

Well, I’m not going to say that I’m a total meatloaf convert, but this was definitely very good, and one of the easiest recipes I’ve ever made. The spices work well with the turkey, and I love the raisins in it. The only thing I would probably change next time is to use a different, bigger grain. I think the cous cous added to the whole “weird texture” problem I have with meatloaf (also not helped by using ground turkey, which I find inherently weird). I would try using a bigger grain, but pre-cooked. Other than that, this was an awesome recipe that I will probably use again!

Note: Recipe below is how I made it, without accompanying sauce. Follow link for sauce instructions!

Turkey/”Moroccan-Inspire” Meatloaf (Adapted from Better Homes and Gardens)

Equipment: Mixing bowl, knife, loaf or square-shaped pan

Ingredients
1 cup raisins
1/2 small red onion
1/2 cup uncooked cous cous, or cooked other grain
1 tsp salt
1 tsp curry powder
1/2 tsp cinnamon
1 lb ground turkey
1 egg, lightly beaten

Method

Put water on to boil. Preheat oven to 425 degrees F. Roughly chop the onion, and combine in a bowl with the raisins, cous cous, salt, curry powder, and cinnamon. Pour in 3/4 cup boiling water and cover for two minutes. And the turkey and beaten egg, and mix well. Pour into foil-lined and greased (or just greased) loaf tin or 8×8 pan. Bake in the top third of the oven for 20-25 minutes, until baked through and no longer pink. Makes about 6 servings.

How to Survive Maine Winters

Gina has Le Creuset (and chili) envy

As Roxie keeps telling me, I’ve been extremely negligent about blogging recently. I ensure you that will change very shortly, but for now enjoy Emma’s scrumptious-looking white chili!- Gina

Greetings from Maine! Emma, here. I’m writing from my parents’ house in Bangor, where it’s currently 9 degrees outside and the forecast for tomorrow predicts 6-10 inches of snow. Needless to say, I’m doing everything I can to stay warm. That includes spending minimal time outdoors, outfitting myself from head to toe in fleece and wool, and cooking up cozy meals like this Creamy White Chicken Chili.

The perfect meal?!

I adapted the recipe (with only a few small changes) from one of my favorite food blogs, “Eat, Live, Run.”  I recommend serving this with a bowl of blue tortilla chips, if only to bring some color to the table. A great meal for a cold winter’s night!

Creamy White Chicken Chili (Adapted from Eat, Live, Run)

Equipment: one large pot

Ingredients:

2 lbs boneless chicken breast, cubed

2 medium onions, small diced

1 T extra virgin olive oil

20 oz. chicken broth

2 cans cannellini beans

1 can kidney beans

2 4oz cans of green chiles (found in the Mexican food aisle…that took me a while)

1 tsp salt

1 tsp cumin

1 tsp cayenne pepper (less if you’re adverse to spiciness)

2 garlic cloves, minced

.5 cups half and half

8 oz. lite sour cream 

Method:

1. Heat the oil in a large pot. Saute the onion and chicken until the onion is clear and the chicken is seared (5-10 minutes).

2. Add garlic and cook for another 3 minutes.

3. Add beans, spices, chicken broth, and green chiles and bring to a boil. Reduce heat and simmer for 30 minutes.

4. Remove from heat and mix in half and half and sour cream.

Serves 6