Despite what the calendar says, it doesn't quite feel like spring just yet. Just prior to the snow last week crocuses were coming up in my garden and my husband clipped a lone daffodil. However, yesterday it was still cool enough to enjoy a meatloaf for supper.
I am once again on fold patrol for the next two weeks. I have three days of daytime hours, but the balance of the seven days I work, I'm the closing shift. Again, a supper time challenge. Yesterday I had to go in at 3:30, which meant I was preparing dinner at 11 a.m. I decided to prepare turkey meatloaf with cranberry glaze. I saw this meatloaf prepared many years ago on one of the first Food Network cooking shows called Cooking Live, with then Gourmet Magazine chef, Sara Moulton. Sara had as a guest chef Don Pintabona from Tribeca Grill in New York City.
Other than making sure you have cranberry sauce and red onions in the house, the ingredients are pantry basics. On my way home from work Sunday night, I was unable to find a decent red onion in the one local food store I visited. Therefore, I used a yellow onion, but diced and sautéed it to bring out its sweetness. Once the meatloaf was done cooking, I let it sit a few minutes (I was prepping for the image above) before cutting.
To accompany the meatloaf I served it with golden colcannon pie. I had half a head of cabbage left from making unstuffed cabbage. Not wanting to waste it, I perused the Epicurious website and found this recipe. The recipe is from Ruth Cousineau from the March 2001 issue of Gourmet Magazine. I purchased some Yukon Gold potatoes and scallions for the recipe. I read the reviews before making and made sure I seasoned the dish well.
The rest of the week is going to be cold, so it's a good time to try a new ground turkey recipe.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.