Monthly Archives: September 2015

The Harvest Dinner

LeanneIt’s easy to see why the word bounty is often used in conjunction with the word harvest. After all, the definition of bounty is “abundance, plenty—something occurring in generous amounts” and with the fall harvest, this is what we have after a cooperative summer.

Growing up, my mom would make a meal around this time of the year that I dubbed the “harvest dinner.” The primary components were usually green beans with bacon, large juicy tomatoes cut in half and baked with parmesan, acorn squash cooked with butter and brown sugar, and always, a big meatloaf. Not surprisingly, when the leaves start to fall, my cravings go to meatloaf. While this isn’t my mom’s recipe for meatloaf, it’s been my favorite for at least the last 15 years or so. I started making it when my kids were little because it sneaks a lot of veggies inside and they never really noticed. It’s also lower in fat and a bit healthier than the traditional beef version. Give it a try when you feel that nostalgic pull of autumn.

Glazed Turkey Loaf

1 cup chopped onion
¾ cup chopped carrot
½ cup chopped green onions
½ cup chopped celery
½ cup chopped red bell pepper
2 garlic cloves, pressed
2 teaspoons vegetable oil
2½ pounds ground turkey
1 cup dry bread crumbs
⅓ cup ketchup
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cumin
¼ teaspoon ground coriander
4 egg whites (or 2 whole eggs), lightly beaten
Cooking Spray
½ cup ketchup
3 tablespoons brown sugar

Place first 6 ingredients in food processor and pulse a few times until finely minced. Heat oil in a large nonstick skillet over medium heat. Add ingredients from food processor and sauté 5 minutes or until tender. Remove from heat and let cool. Combine turkey and the next 8 ingredients in a large bowl; add vegetables when they have cooled and stir well (mixture will be wet).

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Bake at 350°F for 30 minutes. Combine ½ cup ketchup and brown sugar; brush over turkey loaf. Bake an additional 30 minutes or until done; let stand for 10 minutes before slicing. Serves 10

Leanne’s Note: This recipe can be easily halved; reduce cooking time to 20 minutes and 25 minutes

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