I hope you all had a wonderful Independence Day/Fourth of July holiday!
It’s been a little wild around our house the past few weeks. We did a road trip to Wisconsin for the holiday to visit our families. I’m sure you can relate to the hectic week preparing to leave before a trip, then the hectic week after trying to catch up. However, our midsummer visit to see our families is always so worth it. My husband and I have both lost a parent and our living parents (David’s mom and my dad) are in their 80’s so we treasure every trip and every moment!
When “the crazy” hits, we love to have something we can enjoy for several meals like a good meatloaf. “What?”….you say? “Run your oven for over an hour to cook a meatloaf in the summer?” Yes!
After the second holiday of the summer…. lemme just say……. we’re starting to get a little grilled out so change is good!
My Layered Turkey Meatloaf with Roasted Red Pepper Glaze puts a summery spin on traditional meatloaf that I think you’re going to love.
This meatloaf is done in a terrine style. A terrine is French and is generally made with ground meats (often game), layered with other ingredients. It can also be made from fish such as salmon. The texture, when done with meat, is similar to a pate’ which is served cold or room temperature. Vegetable terrines are also quite common in France. This dish is a take on the combination of the two.
So that you don’t have a lot of excess moisture in the bottom of the baking pan, you’ll need to sweat the tomatoes and zucchini. There’s a lot of water in those vegetables even when using Roma (plum or paste) tomatoes as is called for here. Slice, then salt and let drain on paper towels or a clean kitchen towel (if you don’t mind doing some laundry). Pat dry before using.
Whenever I do ground meat combinations such as meatloaf or meatballs, I like to get all the seasonings and binders (breadcrumbs and eggs) combined first then add the ground meat last. I feel everything is more balanced this way. The best way to mix it all together is to wear disposable gloves and just get into it!
After baking to a safe temperature, give the meatloaf a good rest, then drain off any excess moisture.
We served this with an epic pile of my sister’s kale that we brought home–simply sauteed in olive oil with garlic, salt and black pepper. Like I said….”Epic!”
Slice, serve and enjoy!
2 medium plum tomatoes, sliced
2 tablespoons olive oil, plus more for oiling the pan
1 large onion (red or white), finely chopped
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 heaping cup fresh bread crumbs
1 can (8-ounce) tomato sauce, divided
2 large eggs
1/2 cup freshly grated Parmesan cheese
1 pound ground white turkey meat
1 pound ground dark turkey meat
1/2 cup shredded Mozzarella cheese
ROASTED RED PEPPER AND BALSAMIC GLAZE
1 jar (12-ounce) roasted red peppers (in water)
1/2 cup tomato sauce
2 teaspoons balsamic vinegar
salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees.
Spread the tomato and zucchini slices out in one layer on paper towels or a clean kitchen towel. Sprinkle top side of vegetables with salt and let sit for 15 minutes. Turn the slices over, salt again and let sit another 15 minutes. Blot dry with paper towel and set aside.
While vegetables are draining, heat olive oil over medium-high heat. Add onions, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add garlic, stir and transfer to a large bowl to cool slightly.
Stir in parsley, basil, oregano, 2 teaspoons salt, black pepper, crushed red pepper, 1/2 cup tomato sauce (1/2 can), eggs, and Parmesan cheese. Mix until well-combined. Add ground turkey and mix well, being careful not to overmix.
Oil a large 9 x 5-inch loaf pan. Place approximately half the turkey mixture in the loaf pan, smoothing the top. Place zucchini slices in one layer over the turkey meat. (It's okay for them to overlap slightly in the middle. Top with tomato slices in one layer. Sprinkle with Mozzarella cheese.
Place remaining turkey mixture over the vegetables and smooth the top to make a nice loaf shape.
Bake for 1 hour. Pour glaze mixture over the meat loaf and continue baking until a thermometer inserted into the center registers at least 165 degrees. Cover with foil and let rest for 15 minutes before slicing. Drain off any excess juice/water.
GLAZE: Combine roasted red peppers, tomato sauce, balsamic vinegar and salt and pepper to taste in a mini food processor or blender. Process until
MAKE AHEAD: Meatloaf can be assembled up to 1 day before baking. Meatloaf reheats well so you can bake and reheat. If you're reheating the cooked meatloaf, be sure to keep it covered so it doesn't dry out.
FREEZER-FRIENDLY: Meatloaf freezes well.