BBQ Turkey Loaf
(tweaked from allergygrocer.com)
1 1/2 pounds ground turkey
1/3 cup italian bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 cup chopped onions
1/2 cup finely chopped carrots
1/3 cup BBQ sauce (I used thick brown sugar- mixed in with other ingredients)
2 tsp worcestershire sauce
2 eggs, lightly beaten
dash of poultry seasoning
1/3 cup of BBQ sauce (for topping)
Combine all ingredients, form loaf in a pan or place in loaf pan. Pour remaining BBQ sauce on top to glaze the top. Cook for 50-55 minutes in preheated 350 degree oven.
**I had too much of the meat mixture for one baking dish, so I improvised by putting the remainder in cupcake tins. This would have worked if I had taken them out a bit sooner- the edges burned. But! Still great...I also would in the future use a different, leaner ground turkey. Lots of excess fat, but really moist! And great tasting for my first attempt at meatloaf.
:]
Wednesday, September 10, 2008
Sunday, August 31, 2008
the Workman Family Spaghetti Sauce...
2 lbs. sweet italian sausage
Several cloves of garlic
Fennel Seed
4 28 oz. cans of diced tomatoes
2 12 oz. cans of tomato paste
4 tbs. sugar
2 lbs. spaghetti noodles
Cut sausage into bite size pieces. Brown. After fully cooked,take off heat, and take a paper towel to soak up the grease in the pan. There will be brown sticky stuff on the bottom of the pan, don't worry about that - it's the deliciousness! Open the cans of diced tomatoes, and put 1 tbs. of sugar into each, this helps take away the acidity of the tomatoes. Put the sausage back on a medium high heat, and pour the juice from 1 can of tomatoes in the saucepan. Use a spatula
to scrap off the brown stuff from the bottom of the pan. Add diced garlic and fennel seed and salt, and cook until the garlic seems to be a bit more tender, and the juice from the tomatoes has been almost fully absorbed. Then add the rest of the tomatoes, and the tomato paste, and bring to a boil. Once the sauce is boiling, turn down to the lowest heat, cover, and let simmer for 1 hour. Then turn it off, and simply leave it on the stove - reheating before serving. The
earlier you cook the sauce, the tastier it will be later on!
You have to cook this in a very large pot - we use a dutch
oven, it cooks a very large amount of sauce!
Several cloves of garlic
Fennel Seed
4 28 oz. cans of diced tomatoes
2 12 oz. cans of tomato paste
4 tbs. sugar
2 lbs. spaghetti noodles
Cut sausage into bite size pieces. Brown. After fully cooked,take off heat, and take a paper towel to soak up the grease in the pan. There will be brown sticky stuff on the bottom of the pan, don't worry about that - it's the deliciousness! Open the cans of diced tomatoes, and put 1 tbs. of sugar into each, this helps take away the acidity of the tomatoes. Put the sausage back on a medium high heat, and pour the juice from 1 can of tomatoes in the saucepan. Use a spatula
to scrap off the brown stuff from the bottom of the pan. Add diced garlic and fennel seed and salt, and cook until the garlic seems to be a bit more tender, and the juice from the tomatoes has been almost fully absorbed. Then add the rest of the tomatoes, and the tomato paste, and bring to a boil. Once the sauce is boiling, turn down to the lowest heat, cover, and let simmer for 1 hour. Then turn it off, and simply leave it on the stove - reheating before serving. The
earlier you cook the sauce, the tastier it will be later on!
You have to cook this in a very large pot - we use a dutch
oven, it cooks a very large amount of sauce!
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