MAKES
8 to 10 servings
EACH SERVING
312 cal, lSgmfat, 113 mgchol,
778 mg sodium, 16 gmcarb,lgm fibre,
28gmpro.
ROLLED TURKEY LOAF
Italian sausage spices up mild turkey. When
packing the meat loaf, do not pack too tightly or
the loaf will turn dense and tough. For even
browning, use your fingers to round the top.
PREP
30 minutes
BAKE
1 hour
STAND
10 minutes
OVEN
350°F
INGREDIENTS
120 gm bacon, chopped
2
cups chopped button mushrooms
2
cups fresh mozzarella cheese, cubed
(8gm)
x/i
cup oil-packed dried tomatoes, drained
and chopped
2
eggs, lightly beaten
V
2
cup chicken broth
2
cups soft bread crumbs
xh
cup Parmesan cheese, finely shredded
(2gm)
2
cloves garlic, minced
1
tsp Italian seasoning, crushed
450 gm uncooked ground turkey or chicken
450 gm sausage meat
Fresh oregano
1
recipe Sauteed Green Beans and Onions,
right
PREPARATION
i. Preheat oven to 350°F. In large non-stick
pan cook bacon until crisp; remove from
non-stick pan with slotted spoon and drain
on paper towels. Drain all but 1 tbsp drippings
from the pan. Cook mushrooms in the same
drippings until tender and all liquid has
evaporated; cool.
a.
For filling, in medium bowl combine bacon,
mushrooms, mozzarella, and dried tomatoes
well; set aside.
3.
In large bowl combine eggs and chicken
broth. Stir in bread crumbs, Parmesan cheese,
garlic, Italian seasoning, and V
2
tsp salt. Stir
in turkey/chicken and sausage.
4 .
On baking sheet, pat meat mixture in a
9 xl2-inch rectangle. Evenly sprinkle filling
on meat mixture. From one longend of foil or
baking paper, begin rolling the meat mixture
jelly-roll-style. Transfer the roll, seam side
down, to a 15xl0xl-inch baking pan.
5.
Bake, uncovered, for 1 hour. Let stand 10
minutes before slicing. Top with fresh
oregano. Serve with a helping of Sauteed
Green Beans and Onions.
MAKES
8 servings
Sauteed Green Beans and Onions
In a large
pan with cover, bring 2 litres salted water to
boil. Add 1 kg trimmed fresh green beans.
Simmer, covered, for 4 to 5 minutes. Drain,
then plunge into ice water. Drain and pat diy
with paper towels. (Beans may be covered
and refrigerated up to 24 hours.) In 12-inch
large non-stick pan heat 1 tbsp olive oil and 1
tbsp butter over medium-high heat Add 1
small thinly sliced onion and cook until
softened and beginningto brown. Add green
beans to pan. Cook and stir for 5 minutes or
until well heated through. Season to taste
with salt and pepper.
EACH SERVING
482 cal, 32 gmfat, 161 mgchol,
1,100 mgsodium, 19 gm carb,Sgni fibre,
29gmpro.
SLOW COOKER TACO
MEAT LOAF
For this loaf, smoky tomato salsa gives a
determined flavour. Try home-made,
(recipe
on the right),
instead of bottled version. No
slow-cooker? Follow the oven variation,
right
PREP 30 minutes COOK 5 hour low,
2
V
2
hour high STAND 10 minutes
INGREDIENTS
3
eggs, lightly beaten
1
kgtomatoes, roasted on open flame and
finely chopped
3/4
cup crushed tortilla chips
1
medium onion, finely chopped
2
cloves garlic, minced
2
tsp ground cumin
1
tsp smoked paprika or chilli powder
450 gm ground mutton
450 gm ground pork
1
cup frozen com
'/2
cup Monterey Jack cheese (available at
imported food stores) with (60 gm)
jalapeno peppers, shredded (optional)
Corn tortillas, warmed (optional)
1
recipe Smoky Tomato Salsa,
below
Sliced avocado, green onions, whole
kernel com, and coriander (optional)
Lime w'edges (optional)
PREPARATION
1
. In large bowl combine eggs, V
2
cup of the
crushed tomatoes (reserve remaining
tomatoes for Smoky Tomato Salsa), and
crushed tortilla chips. Stir in onion, garlic,
cumin, paprika, and V
2
tsp each salt and black
pepper. Add mutton, pork, and corn; mix
well. Shape mixture into a round or oblong
loaf to fit the slow cooker.
2.
Criss-cross three 18-inch strips of foil,
folded to double thickness. Place meat loaf in
centre of strips. Bring up foil strips to lift and
transfer meat and foil to a
3
V
2
- or 4-litre slow
cooker. (If needed, push meat aw'ay from side
of slow cooker to avoid burning).
3.
Cover; cook on low for 5 to 6 hours or on
high for
2
V
2
to 3 hours.
4 .
Using foil strips, carefully lift meat loaf
from cooker and place on cutting board. Pull
foil from meat; discard. Scrape off any
drippings from meat and discard. Sprinkle
with cheese. Let stand 10 minutes. Seme with
corn tortillas, Smoky Tomato Salsa, avocado,
green onion, coriander, com, and lime.
MAKES
8 servings
Oven variation
Preheat oven to 350°F. Place
shaped loaf in shallow baking pan. Bake for
l]/4
hours or when the juices from the centre
of the loaf run clear. Sprinkle with cheese and
seme as directed in the main recipe.
Smoky Tomato Salsa
In medium bowl
combine reserved tomatoes; 1 green sw'eet
pepper, chopped; ’/3 cup chopped green
onions; '/4 cup chopped fresh coriander;
2 minced, seeded jalapeno peppers*; 1 tbsp
lime juice; and
V\
tsp salt.
*Hot peppers, such as jalapenos, contain oils
that can bum skin and eyes. Avoid direct
contact with them and wear plastic or rubber
gloves. If bare hands touch the peppers, wash
well with soap and water.
EACH SERVING
405 cal, 25 gm fat, 159 mgchol,
598mgsodium, 20gmcarb,3gmfibre,
25gmpro.
BETTER HOMES AND GARDENS JANUARY
2011
129
