Wednesday, July 9, 2008

Mini honey-mustard meatloaves

This recipe has been allergenized. The original recipe is from Everyday Food (A Martha Stewart Magazine).
I took Martha's original recipe and switched some ingredients to safe ones and left some out that I couldn't replace.

olive oil for baking sheets
2 Tbs. honey mustard
2 Tbs. ketchup
1-1.5 pounds of ground turkey
just under a 1/2 cup of polenta with brown rice bread crumbs added to make it a complete 1/2 cup (mix together)
salt and pepper

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 Tbs. mustard and ketchup.

2. In a medium bowl, combine turkey, polenta/brown rice mixture, 1/2 tsp. salt, 1/4 tsp. fresh ground pepper. From into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture.

3. Transfer meatloaves to upper rack of oven. Bake until loaves are cooked through, 15-20 minutes, moving sheet to bottom rack after 10 minutes.

In addition to the meatloaves, Martha also had a recipe for roasted potatoes. If you choose to use those too:

1 pound white new potatoes, scrubbed and quartered
1 Tbs. of olive oil, plus more for baking sheets
salt and pepper

Follow instructions for meatloaves to step 2.

Continuing from step 2 from above:
On another rimmed baking sheet, brush sheet with oil. Toss potatoes with 1 Tbs. of olive oil and lay flat on sheet. Salt and pepper to taste.

3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15-20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.

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Queen Telling said...

I never thought of using polenta! Thanks for the great tip!


the veggie paparazzo said...

Ooh, that sounds easy and great! I love Everyday Foods recipes (especially allergen-free ones!).