Turkey Kale Meatloaf w/ Mustard Butter Sauce
There's no sense in me rambling about how I haven't written a recipe since we got back from the honeymoon. I needed a break. And now I'm back.
It's that time of year for comfort foods, and meatloaf is an all time fave of the Platzbecker family. My mom and dad made it probably once a week, and we weren't the kids who ran away from meatloaf. We loved it. We even asked for it for our birthday dinners. Hello Midwest!
Anyways, this one is a little bit different adding some kale and a fancy mustard sauce. At the end of the day though, it's still meatloaf, and it's delicious.
Turkey Kale Meatloaf
makes 1 loaf
1 yellow onion (diced)
4 cloves garlic (minced)
5-6 curly or Lacinato kale leaves (stem removed, rough chop)
1/4 cup low sodium chicken broth
1 lb ground turkey (dark and white combo is best)
2 large eggs
3/4 - 1 cup bread crumbs
1/4 cup Parmesan (grated)
1 tbsp whole grain Dijon mustard
salt and pepper
Get the kale started first. Heat a saute pan over medium heat with olive oil. Add onions and garlic and cook for 4 minutes. Add kale, chicken broth, salt and pepper and let cook down for 5 minutes. Remove to a cutting board and finely dice everything. Add to a large mixing bowl.
Preheat oven to 375 degrees.
Add ground turkey, eggs, bread crumbs, Parmesan, Dijon, salt and pepper to the bowl with kale mixture. Mix with hands until just combined. Coat a meatloaf pan in olive oil, and drop in the meat mixture. Cover with foil and pop into the oven.
After 40 minutes, remove foil. Let cook for 5 more minutes. Remove from oven and let cool for 5 minutes before serving.
As meatloaf cools, make the sauce below.
mustard butter sauce
3 tbsp unsalted butter
2 tbsp course ground Dijon mustard
1/2 cup low sodium chicken broth
1/8 tsp garlic powder
Combine all ingredients in a small sauce pan and bring to a simmer. Let simmer for 5 minutes, whisking often. Remove from heat and serve over the meatloaf.