HOT & HUMID KITCHEN

Not sure what I was thinking cooking on one of the hottest and most humid days so far this summer in upstate New York.  I had purchased the ingredients for my Veggie/Turkey Meat Loaf last Thursday and didn't want then to spoil. So here is my ode to one of my new fave video blogs: My Drunk Kitchen!

Last Fall I was researching different Turkey Meat loafs as I was preparing to work 4 weeks of 15 hour days and figured it would freeze rather easily.  But I didn't want to have to think about a side either....so I found a recipe with chopped up veggies and I was hooked.  I have altered the recipe over the past 6 months but one thing always stays the same....lots of chopped veggies.

Here is a rough estimate of what I use:

• Family size Shady Brook Farms Ground Turkey (Pic reg. size not Family)
• 2-3 Button Mushrooms
• 1 Zucchini
• 2 Yellow Squash (or one large)
• Red Onion
• 2-3 garlic cloves
• 2 Carrots (optional)
• 1-2 eggs (preference)
• 2-2.5 cups rolled oats
• 1/4 cup seasoned bread crumbs

I chop up (food process) all of the veggies starting with the garlic and onion, sauteing them while I chop up the rest.  I start with the hardest veggie and end with the mushrooms, adding them to the pan as I go.  I continue to saute them until their colors deepen and they soften up a little bit. 

I then let them cool off for 10-15 minutes (or pop them pan in the freezer to accelerate the cooling process).

Once cooled, I mix them in with the ground turkey, egg(s), rolled oats and bread crumbs until completely mixed.  I don't measure the rolled oats and just add them if i feel more are needed but guesstimate it's about 2 cups...start with one and add from there.  

I line my pan with foil and spray is with Pam (of a similar type spray).  This makes it easier to remove from the pan and provides a catch for the when i cut the slices.  

I cook on 425 for 1.5 hours (was shocked the first time that it took so long...don't think I ate that night until 9pm).  

I meant to take a picture of it completed but forgot. Whoop!

Afterward I let it cool for 15 minutes (after pulling it out of the pan with the foil) and cut large slices.  I cut my slices so that one is enough for a meal.  On average I get 7-8 meals and even have it for breakfast some mornings.

When re-heating do half the time on one side then flip it over for the remaining time. This prevents it from drying out.  

I imagine I won't be making this again until it cools down and am looking forward to bringing it to an Albany Jane potluck in the fall!