|2 servings||calories per servings 540||protein serving 40 g||carbs per serving 32 g||total fat per serving 27 g|
Made with ground turkey instead of the more traditional beef and pork, this rendition of meatloaf is as succulent as anything you remember from the family dinner table of your childhood. The pepper jelly is provided by our friends at 5iveOaks in Birmingham, Alabama; it’s the sweet-heat upgrade to the hot sauce commonly used to spice up potlikker greens.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||32 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Heat oven to 375° F.
• Remove stems from collards, and finely chop. Chop leaves, keeping them separate.
• Trim and thinly slice turnips.
• Grate 3/4 cup carrot (save the rest for another use).
• Halve and peel onion. Grate 1 half and measure out 1/4 cup. Dice remaining half.
• Place a deep pan over medium-high heat. Add 1/2 teaspoon cooking oil and collard stems. Cook, stirring, 2-3 minutes.
• Add diced onion and turnip, and cook 1 minute.
• Stir in collard leaves, pepper jelly, 2 cups water and 1/4 teaspoon PeachDish Salt.
• When liquid boils reduce heat to a simmer. Cover and cook until greens and turnips are tender, 25-35 minutes.
• Taste and adjust seasoning, and set aside. Remove and reserve 3/4 cup potlikker (cooking liquid).
• In a bowl, combine potlikker with half of Bragg Liquid Aminos.
In a mixing bowl combine turkey, carrot, grated onion, 1/4 teaspoon PeachDish Salt and remaining Bragg Liquid Aminos.
• Shape mixture into 2 even loaves, slightly thinner in the center.
• Bake 15 minutes.
• Glaze each loaf with mustard sauce. Bake 5 minutes more.
When loaves are firm to the touch and reach an internal temperature of 165° F, remove from oven and let rest at least 5 minutes.
• Transfer all meatloaf drippings to a small saucepot. Add 1 1/2 teaspoons cooking oil, and whisk in flour to thoroughly combine.
• Place over medium heat, and cook, whisking, until flour smells faintly nutty, 1-2 minutes.
• While whisking rapidly, stream in reserved potlikker. Bring to a simmer, and cook, stirring, 2-3 minutes.
• Taste and adjust seasoning as desired with PeachDish Salt. If gravy becomes too thick, whisk in a splash of water.
• Slice meatloaf.
• Serve topped with potlikker gravy and greens on the side, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...