It's apple season! I cook with apples all year round, but in Fall my apple obsession kicks into overdrive. Because of my allergies I have to careful how many I eat raw, so I love to get creative with them in savory dishes. Turkey Apple Meatloaf has always been a favorite of Carl and I. The sweet / salty combination is delicious, especially when combined with a sharp dijon mustard and a little bit of thyme. While at our local market this weekend I found an exceptionally tasty chipotle cheddar from Rogue Creamery on sale, and I immediately thought it would be a great spin on my standard meatloaf. It was.
Loaf ingredients:
1 c finely shredded Rouge Creamery Pistol Point Cheddar
1 package Jennie O Ground turkey
1/2 c shredded granny smith apple
1/2 c diced onion
1/2 c italian seasoned bread crumbs
1/2 c rolled oats
1 Tbsp Tobasco Chipotle Pepper sauce
1 egg
Topping:
Splash of worcestershire sauce
Steak spice to taste
Little extra shredded cheese
Mix all loaf ingredients in a large bowl. Pack in a greased loaf pan. Dash a little worcestershire sauce on top, sprinkle with cheese and steak spice to taste. Bake in a 350 degree oven for an hour or until no longer pink in the middle.
I served this with mashed cauliflower and steamed green beans. Delish!
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