Are you tired of bland, boring meatloaf that leaves you craving more? Prepare to be amazed by this game-changing recipe that transforms ordinary ground turkey into a mouthwatering masterpiece! Our CSA-inspired turkey meatloaf isn't just another dinner—it's a culinary adventure that combines lean protein with a surprising twist of tangy pickled chard stems. Perfect for health-conscious foodies and home cooks looking to elevate their weeknight meal game, this recipe promises to become your new go-to comfort food that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground turkey
- 1 cup breadcrumbs
- 1/2 cup onion, chopped
- 1 egg
- 1/4 cup ketchup
- Salt and pepper to taste
- 2 cups chard stems, sliced
- 1/2 cup vinegar
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan with cooking spray or olive oil.
- In a large mixing bowl, combine ground turkey, breadcrumbs, chopped onion, egg, ketchup, salt, and pepper. Mix thoroughly using your hands or a wooden spoon until all ingredients are well incorporated.
- Transfer the turkey mixture into the prepared loaf pan, gently pressing it down to create an even surface. Smooth the top with the back of a spoon.
- Place the meatloaf in the preheated oven and bake for 45 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- While the meatloaf is cooking, prepare the quick pickled chard stems. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring until sugar dissolves.
- Add the sliced chard stems to the pickling liquid and remove from heat. Let the stems sit in the liquid for 15-20 minutes to absorb the flavors.
- Once the meatloaf is cooked, remove from the oven and let it rest for 10 minutes before slicing. This helps the meat retain its juices.
- Drain the pickled chard stems and serve alongside the sliced meatloaf as a tangy, crunchy accompaniment.
Tips
- Moisture is Key: To prevent a dry meatloaf, avoid overmixing the ingredients and use the ketchup and egg to keep the meat tender and juicy.
- Temperature Matters: Always use a meat thermometer to ensure the meatloaf reaches 165°F (74°C) for food safety without overcooking.
- Resting Time: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute, ensuring each slice is moist and flavorful.
- Pickling Hack: For the best pickled chard stems, use fresh, crisp stems and adjust the pickling liquid's sweetness or tanginess to your taste.
- Make-Ahead Friendly: Both the meatloaf and pickled chard stems can be prepared in advance, making this recipe perfect for meal prep or busy weeknights.
- Serving Suggestion: Pair with a light salad or roasted vegetables to complete this nutritious and satisfying meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 90mg
