Turkey Meatloaf with Leeks and Chard
Ingredients
- 1 tablespoon olive oil
- 1 large leek cleaned and sliced
- 1 bundle chard leaves cut into ribbons
- 2 pounds ground dark meat turkey
- 2 beaten eggs
- 3/4 cup bread crumbs cracker crumbs, or cooked rice
- 2 cloves garlic crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons or thereabouts ketchup
- 1/2 red onion thinly sliced
Instructions
- Preheat oven to 350 degrees F.
- Heat a large skillet over medium high heat. Add olive oil and heat until it shimmers. Add leeks and cook for 3 to 4 minutes, until they start to soften. Add the chard leaves and continue to cook until wilted. Once the chard has cooked down, remove the pan from the heat.
- In a large bowl, combine the ground turkey, eggs, crumbs/rice, garlic cloves, salt, and pepper. Using a fork, combine the ingredients.
- Add the cooked leeks and chard and stir until just combined.
- Turn the meat mixture into a loaf pan and even out the surface. Spread the ketchup on the surface of the meat and evenly sprinkle the onions on top.
- Bake for 35 to 45 minutes, until the meatloaf is fully cooked. If you have an instant read thermometer, it should read 165 degrees F when the meatloaf is done.
- Once it is done, remove it from the oven and let it cool for a couple minutes. Eat and be happy.
Notes
I learned the trick of arranging the sliced onions on the top of meatloaf from Trisha Yearwood when I was writing a column for the Food Network's blog and regularly made recipes from their TV personalities.