‘Confetti meatloaf’ studded with vegetables, flavor
We call this “confetti meatloaf” because it’s fun to say and it’s also dotted with colorful pieces of sauteed peppers and onions, finely chopped herbs and sun-dried tomatoes.
Here, ricotta takes the place of bread crumbs and/or eggs, and makes the meatloaf super moist.
It’s helpful to have an instant-read thermometer for monitoring doneness.
Creamy mashed cauliflower and a butter lettuce salad round out the meal.
Confetti Meatloaf
2 teaspoons PLUS 2 tablespoons extra-virgin olive oil
1 large or 2 small bell peppers (any color), stemmed, seeded and cut into small dice
1 small red onion, cut into
small dice
4 cloves garlic, minced 1 teaspoon dried oregano 1½ teaspoons kosher salt ½ teaspoon ground black
pepper
1 tablespoon Worcestershire
sauce
6 oil-packed sun-dried tomatoes, drained and minced
2 large handfuls flat-leaf parsley and/or basil leaves, chopped
¾ cup whole-milk ricotta
cheese
1 pound ground turkey, preferably dark meat (may substitute ground chicken, pork or beef)
Heat oven to 400 degrees.
Line a rimmed baking sheet with parchment paper, then use 2 teaspoons of the oil to coat the parchment.
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, stir in the bell pepper and onion; cook for about 8 minutes, stirring a few times, or until the vegetables have softened and are browned on the edges. Turn off the heat and stir in the garlic. Let cool. Transfer to a large bowl; add the oregano, salt, pepper, Worcestershire sauce, tomatoes, parsley and ricotta, stirring until well incorporated. Add the turkey and use your clean hands to work it into the mixture.
Transfer to the baking sheet; shape the mixture into a tight loaf that is 10 inches long and 4 inches wide (it will be about 1 inch high). Roast 35 to 40 minutes, or until an instant-read thermometer inserted into the center registers 165 degrees. Cool for 10 minutes before serving. Makes 2 to 4 servings.
Creamy Garlic Mashed Cauliflower
½ head cauliflower, tough stems discarded, cut into large florets
2 large cloves garlic Kosher salt
2 tablespoons half-and-half Ground black pepper
Combine the cauliflower
and garlic cloves in a pot, then add just enough water to cover. Bring to a boil over high heat and add a generous pinch of salt; reduce the heat to mediumlow, cover and cook for 10 minutes or until the cauliflower can be pierced with a knife. Drain in a colander, making sure the florets and garlic cloves get evenly dry. Transfer to a food processor (you may have to do this in batches); add the half-and-half and another generous pinch of salt. Puree until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and add more salt, as needed. Transfer to a serving dish and season lightly with the pepper. Serve hot. Makes about 2 servings.
Butter Lettuce With Shallot Vinaigrette
½ medium shallot, minced ¼ teaspoon kosher salt, or more as needed 1 tablespoon red wine vinegar ¼ teaspoon dried oregano 1 teaspoon Dijon mustard 2 tablespoons mild olive oil Torn leaves from 1 head butter or Bibb lettuce
Use a dish towel to make a nest on the counter for a large mixing bowl; this will make the vinaigrette prep easier.
Add the shallot, salt and vinegar. Rub the oregano between your fingers as you add it to the mix in the bowl, then stir to incorporate. Let the mixture sit for a few minutes so the shallot softens a bit. Whisk in the mustard; once it is well incorporated, drizzle in the oil while you whisk, to form an emulsified vinaigrette. Taste and season with more salt, as needed. Add the lettuce but don’t toss to coat; at this point, the salad components can hold at room temperature for an hour or so. Then toss to coat evenly and serve right away. Makes 2 servings.
Adapted from Now and Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia Turshen (Chronicle, 2018)