Let me set the record straight right now. This recipe is not going to win a beauty contest. It is definitely not the best looking dish in the world, but sometimes beauty is in the eye of the fork-holder. Once again – in fact two posts in a row – I am joining spinach and feta to bring a humble ingredient (first cauliflower, now ground turkey) into the spotlight. This meatloaf turned out moist, and quite flavorful with the salty bite of feta cheese in the middle. I think this recipe could work very nicely made in muffin tins, with feta cheese in the center. Individual servings are always a lot of fun. Note to self: try that next time.
FETA-STUFFED TURKEY MEATLOAF
(adapted from All Day I Dream about Food)
1 large shallot, chopped
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 package frozen spinach, thawed and drained
2 lbs ground turkey
1/4 cup coconut flour
1/2 cup chicken stock
1 large egg, lightly beaten
2 tbsp Worcestershire sauce
1 cup crumbled feta cheese
Line a baking sheet with parchment paper and heat your oven to 325 F.
Heat oil in a large skillet over medium heat. Stir in shallots, salt and pepper and saute until shallots are translucent but do not allow them to brown. Add in spinach and stir until heated through. Allow it to cool before proceeding with the recipe.
In a large mixing bowl, combine sautéed shallots, ground turkey, coconut flour, chicken stock, egg and Worcestershire sauce. Mix until very well combined. Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture over top of feta and shape the whole thing into a rough loaf.
Bake for 1 to 1 1/4 hours, or until internal temperature reaches 160 F on an instant read thermometer.
Cut into slices and serve.
to print the recipe, click here
Did you know that there are some words in English that I am a bit afraid of? Worcestershire is one of them. I refer to it as “that sauce”, so that my dignity is preserved. In Brazil we call it “molho inglês” (English sauce), a clever move if you ask me. Speaking of tricky words, I also avoid saying “beach” and “sheet” because apparently I tend to lead both words into the wrong direction. But, I digress. That sauce is very important in this recipe, it adds the umami component so fashionable right now. Or maybe it was so fashionable a couple of years ago, and I’m slow to catch up. Still, add it. If you can pronounce it correctly, even better! 😉
This topic of tricky words for foreigners made me think of the name of a city in the state where I was born, São Paulo. Please try to say it before you listen to the correct pronunciation in the file below it. Ready?
The name of the city is… ITAQUAQUECETUBA
and now see how you did, by listening to yours truly…
In closing, a little language trivia for you: the name Itaquaquecetuba comes from tupi-guarani, meaning “a place of abundant bamboo sharp as knives”.
ONE YEAR AGO: Artichoke-Saffron Souffle