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| Turkey Meatloaf with Kale and Tomatoes |
"This is my 'garden version' of my mom's simple recipe. Serve with homemade mashed potatoes and fresh sweet corn. Top meatloaf with more cheese, crumbs, or barbecue sauce as desired before baking."
Ingredients :
- 1 pound lean ground turkey
- 1 1/2 sleeves buttery round crackers (such as Ritz®), crushed
- 1 1/2 cups thinly sliced kale
- 1 yellow onion, chopped
- 1/2 cup shredded Cheddar cheese
- 1/2 cup barbeque sauce
- 2 eggs
- 1/4 cup whole-grain mustard
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cayenne pepper
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- 6 cherry tomatoes, or as desired
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H10M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Mix turkey, cracker crumbs, kale, onion, Cheddar cheese, barbeque sauce, eggs, mustard, garlic, Worcestershire sauce, cayenne pepper, black pepper, and salt together in a large bowl using your hands. Pat 1/2 of the turkey mixture into a loaf pan. Insert tomatoes into turkey mixture and top with the remaining turkey mixture.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Notes :
- Another option is to use only one roll of Ritz®, and then add whatever stale chips, crackers, or cereal you have on hand. And if you're adding more vegetables, be sure to add more binder!
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