 I can't believe that Thanksgiving is this week. I've been busy helping my daughter with the baby. I've been at her house at least one or two days a week depending on everyone's schedule. However, the other night, I was home and felt like meatloaf, but with a twist. In the old Gourmet Magazine they used to have a column called "You Asked for it." In the January 1990 issue someone requested a recipe from a Brooklyn restaurant called Simply Scrumptious. It was a recipe for Turkey Meat Loaves Simply Scrumptious. As ground turkey can be bland, this recipe has fresh tomato sauce, chopped green bell pepper, zucchini and fresh basil leaves among other herbs. I used only a pound of turkey for my husband and I. The vegetable mixture that is in this recipe yields enough for 2-one pound meat loaves. It's a great way to get more vegetables into your family's diet. The meatloaf is moist and has a wonderful texture from the chopped vegetables. Accompanying the meat loaf was honeynut squash, which is almost a palm size squash that has a more intense sweetness and squash flavor. I mistakenly used a recipe for roasted delicata squash, but believe it or not, the honeynut squash turned out great with this recipe. I peeled the squash, however, it needed to cook a bit longer so that the squash would tender all the way through. I also made a baked potato, but for something different I drizzled some Carter and Cavero garlic infused olive oil on it instead. It was a yummy supper last week.
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