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Directions for: Turkey Meatloaf with Goat Cheese, Baby Potatoes, Mixed Beans
Ingredients
Turkey Meatloaf With Goat Chee2 lb(s) (900g) ground turkey
tsp fresh pepper, pinch of salt
1 egg
cup breadcrumbs (fine)
2 tsp prepared garlic
2 tsp garam masala
2 Tbsp Tandoori curry paste
Waxed paper
100 g unripened or soft goats cheese
cup plum sauce
cup peach jam
tsp curry powder
15 to 20 baby potatoes (plus 12 for Roti)
Butter (optional)
Mixed Beans500 g mixed frozen beans
1 tsp olive oil (or butter)
1 tsp lemon pepper
1 Tbsp soy sauce
Directions
Turkey Meatloaf With Goat Chee1. Preheat oven to 350F.
2. Combine ground turkey, salt, pepper, egg, breadcrumbs, garlic, garam masala and Tandoori curry paste in large bowl. Mix well.
3. Between 2 pieces of waxed paper press this mixture to form a rectangle inches thick and the width of the meatloaf pan. (use the pan as your guide)
4. Remove top piece of waxed paper.
5. Slice goat cheese in half, roll each piece with the palm of your hand until round and both pieces together fit on the narrow end of the rectangle of ground turkey mixture.
6. Using the bottom piece of waxed paper begin rolling up the meat, starting with the cheese side and pulling off the waxed paper as you go. Once it is completely rolled, press into meatloaf pan so it fits.
7. Combine plum sauce, peach jam and curry powder to make chutney. Spread over top of loaf.
8. Bake loaf in hot oven. Set timer for 30 minutes.
9. When timer rings, wash potatoes and place in large pot filled with cold water. Bring to a boil. Lower heat to a slow boil. Set timer for 10 minutes. When timer rings, remove potatoes for Roti. Continue to cook potatoes until tender.
10. Drain potatoes and add a little butter if desired. Serve together once meatloaf is fully cooked.
Mixed Beans1. Saut bean blend with olive oil, lemon pepper and soy sauce.
2. Keep tossing until glazed and tender.
See more: Poultry, Dinner, Main, Beans, Potatoes, Quick and Easy, Lunch, North American, Bake, Cheese, Turkey