Meat, Turkey and Veggie Loafs

I thought that there was nothing I could do to shock my mother. After five kids and 7 grand children all I had to do was tell her that I was making meatloaf for a dinner party and I thought she would have a heart attack! I have served these at some of the trendiest parties in town. People go crazy. Serve them with mashed potatoes, corn, green beans or anything that reminds you of home! The meatloaf is rich and flavorful. The turkey loaf was created when I was looking fore something a bit lighter and is always a hit. The vegetarian lentil loaf is one of my most popular veggie entrees! Often times I serve them as minis. If you want make a double batch and freeze the uncooked loaf. Defrost and cook as directed. The country gravy works well with all. You can substitute the vegetable stock with beef or turkey stock. This is truly comfort food at its best!




The Meatloaf
4 tablespoons Butter
1 large onion, finely chopped
1 bunch scallions, finely chopped
3 carrot, finely chopped
2 stalks celery, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
4 cloves garlic, finely chopped
Pinch salt
1-teaspoon black pepper
1/2-teaspoon cayenne pepper
1-teaspoon cumin
1/2 teaspoon crushed red pepper
2 eggs, well beaten
3/4 ketchup
3/4 cup half and half
3 pounds ground chuck
1-pound sausage meat

Pre-heat oven to 375. In a large skillet melt butter and add onion, scallions, carrots, celery, bell peppers and garlic. Cook stirring until moisture has evaporated about 10 minutes. Stir in seasoning and let cool. In a large bowl mix meats, vegetable mixture eggs, ketchup, half and half and blend thoroughly. Place in a loaf pan and bake for 40 minutes. Let rest for 15 minutes and slice and serve.





Gwen's Turkey Meatloaf

(This is the basic...I tend to hit a little heavy on the seasoning...you can also add any veggies you like or delete any you don't according to taste)
2 Packages Ground Turkey
1 Package Turkey Sausage (what ever kind you like...I like Aid ells)
3 carrots
1 bell pepper
1 red bell pepper
3 celery ribs
1 onion
Garlic to taste (I like lots)
2 bunch scallions
2-teaspoon kosher salt
2-teaspoon black pepper
2-teaspoon cayenne pepper
2-teaspoon red pepper flakes
1 egg
1 cup Ketchup
2 cup half and half or heavy cream

Chop all veggies fine (in or out of food processor) Sauté in heavy skillet with 2 tablespoons butter or olive oil until tender. Add spices and let cool for 10 minutes. In large bowel mix ground turkey, turkey sausage; veggie mixes ketchup, egg and half-and-half. Fill loaf pan and bake at 375 for about one hour or until the loaf is pulled from the pan. Let stand for about 5 minutes and serve with mashed potatoes and grilled asparagus...or what ever you like.

Baked Lentil Loaf with Vegan Country Gravy

1 cup dry lentils
1 bay leaf
1-cup lentils
3 cups water
1 small red onion, finely chopped
4 cloves garlic
1-tablespoon olive oil
3 carrots, finely chopped
3 celery stalks finely chopped
1 red bell pepper, finely chopped
3 tablespoons sesame oil
Juice and zest of one lemon
1 cup rolled oats
1-cup breadcrumbs
1-teaspoon thyme
1-teaspoon rosemary
1/2-teaspoon cayenne pepper

In a medium saucepan cook the lentil, waters and the bay leaf until soft and the water is absorbed about 45 minutes. Set aside. Sauté the onions and garlic in the olive oil until the onion is translucent about 5 minutes. Add the carrots, celery red peppers, and the spices and sauté about 15 minutes more. Let cool.
Add veggie mixture to lentil mixture mix well and then add the sesame oil, rolled oats, breadcrumbs and lemon. Mix well and pour into a greased loaf pan. Bake in a pre-heated oven at 350 for about 45 minutes until firm. Serve warm with gravy.
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Country Gravy
3 tablespoons olive oil
4 portabella mushrooms, slice 1/4 inch thick, then each slice in 4ths
1 small onion, thinly sliced
2 cloves garlic
2 cups veggie stock
1/2-teaspoon thyme
1/2-teaspoon rosemary
Pinch salt and pepper
3 tablespoons flour
Fresh thyme and rosemary to float on the top
In a skillet heat 1 1/2-tablespoon olive oil. Add mushroom, garlic and onion and sauté for about 7 minutes until the mushrooms are cooked and the onions are translucent. Remove from skillet and set aside. Heat up remaining oil and add flour and whisk until smooth and cook 30 seconds. Add stock in a steady stream while continuing to whisk cook 5 minutes. Stir in reserve mushrooms, thyme and rosemary and cook 5 minutes more season with salt and pepper. Pour into gravy boat and serve with mashed potatoes and the baked lentil loaf.
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