Making healthy things that we can throw together at the last minute on a busy day and work together to make is always challenging. This turkey meatloaf, however, fits the bill nicely.
This summer, in our cooking class, we are focusing on making an entire meal together each time. We started with the Summer Rolls with Carrots and Beets as our appetizer and moved onto the main course, turkey meatloafs. As the Yummies worked, I only gave them basic guidelines for the measurements of each ingredient that they should add to their work bowl, and the results seemed as varied as what they called our dish:
“Meat-luff”
“Eat-loaf”
and, simply, “My Loaf”.
After a chaotic day yesterday spent making crafts, sewing Mira’s birthday dress for her upcoming party, and lots of pretending to go to Florida (a standard around here), our apartment looked like the proverbial tornado.
No worries, we threw together these ingredients quick as you please and had our loaves in the oven in no time. While they cooked, we were able to make a dent in the clean up before heading out to our local park for a picnic dinner.
Teriyaki Turkey Meatloaf with Mango Chutney
*2 lbs. ground turkey, preferably dark meat
*1/3 c. teriyaki sauce plus more for the top
*1/2 c. mango chutney
*1/2 c. oat flour***
*2 eggs
*1 c. shredded carrots
*2 scallions
*1/2 a sweet white or red onion, grated
*salt and pepper, to taste
Preheat your oven to 350 degrees F. Line two baking sheets with cupcake papers (the natural kind look best here).
If your Yummy is old enough, you can work with him or her to cut the scallion into small bits with scissors. Start at the top and snip off little pieces, until you get right down to the hairy part of the scallion. Then, stop. No hair in the meatloaf please!
Combine the scallions with all of the other ingredients in a large bowl, stirring gently but steadily.
Using an ice cream scoop to keep the amounts more or less uniform, scoop up some of the turkey mixture and level the scoop. Release it into the prepared muffin tin. Keep scooping, leveling, and releasing until you have filled your entire tin.
Spoon Teriyaki on top of each loaf.
Big Person: Slide the meat loaves into the oven and bake 30-45 minutes or until cooked all the way through.
***To make oat flour, put some (non-quick-cooking) rolled oats into the food processor and blitz until powdery.
