All-Bran* Organic Turkey Meatloaf with Kale and Sunday Gravy
This family style entrée is perfect for entertaining, as its tasty and great for those who are health conscious.
Ingredients:
Turkey Meatloaf:
1 cup All-Bran Buds* cereal
1 cup ice water
1½ lb ground organic turkey**
2 each eggs
½ tsp. of kosher salt
¼ tsp dried oregano
1 bunch fresh Kale leaves
1 cup ice water
2 cups cheese curds
Sunday Gravy:
¼ cup olive oil
2 cloves garlic, sliced
1 each onion diced
25 oz can san marzano tomatoes, drained
½ bunch basil
Salt and pepper to taste
Directions:
For the meatloaf:
Pre heat oven to 400° F.
Mix All-Bran Buds* cereal with half the water in a mixing bowl and let soak for ten minutes until soft. In the same large bowl combine all the other ingredients and mix well.
Slowly drizzle in ½ cup ice water and mix until the meat becomes tacky and begins to stick to the sides of the bowl.
Scoop the meat mixture into a greased loaf pan leaving two inch from top for sauce. Press half cheese curds into the centre of the meat mixture and pat down to close top.
Place the loaf pan in the oven and bake until the cheese curds start to turn golden brown. Remove from oven and adjust oven temperature to 280°F.
For Sunday Gravy:
In a large pot heat the oil over medium heat. Add the garlic and onions to the pot and sweat until they are translucent.
Remove from heat and add the canned tomatoes and basil. Using a hand blender, blend the mixture until smooth.
To finish the dish:
Pre-heat oven to 280° F. Pour the Sunday Gravy over the meatloaf and cover the pan tightly with foil.
Bake the meatloaf in the oven for three hours or until tender.
Check throughout the cooking process to make sure the pan is not scorching and that the tomato sauce is simmering lightly. You might need to adjust temperature if needed.
Remove the pan from oven and sprinkle remaining cheese curds, rest for ten minutes before serving.
Makes: 12 servings
