MeatLoaf

Almost every summer growing up, we took the train to visit my grandparents in Goa. Often, that trip was made along with other family friends or relatives. The best part of the almost 3-day journey, was the food. Chutney sandwiches, patties, potato chops, cutlets, meatloaf sandwiches, a veritable feast. Now, we enjoy meatloaf sandwiches for picnics, school lunches, and road-trips. Quick and easy to make, it’s good to have on hand. You can refrigerate it or freeze it for a month and use when needed. See the serving options below the recipe for the different ways you can enjoy this!

Ingredients

  • 1 lb Ground Turkey (my mom used beef so that’s an option too)
  • 1/2 lb Pork Bacon (minced or diced finely)
  • 2 Eggs
  • 2 slices Bread (soak in water and squeeze dry)
  • 1 tsp Mustard powder (or use Dijon Mustard – 1 tbsp)
  • 1 tsp Black Pepper powder
  • 2 tbsp Worcestershire sauces
  • 2 tbsp Ketchup or hot sauce
  • Juice of 2 limes
  • 1 tbsp Salt
  • 1 tsp red food color (optional, I’ve avoided it)
  • 1/2 tsp or less Butter

Method:

  1. Use the butter to grease a small pan that can be used in a pressure cooker
  2. Beat the two eggs
  3. Mix the eggs into ground turkey, along with all the other ingredients, except the butter. Be careful not to over-mix the meat, which can result in a tougher loaf.
  4. Transfer the mix into the greased pan
  5. Place the pan in the pressure-cooker and pressure cook it for 15 minutes with a slow release thereafter

Serving options:

  1. Make a sandwich. Butter the bread, spread some ketchup and mustard on the bread and add a layer or two of the meatloaf
  2. Cut the meatloaf into small squares, dip in egg, coat with flour and fry lightly and serve as an appetizer
  3. Dice a small red onion finely, along with 2-3 sprigs of cilantro. Add to 1 cup of mashed meatloaf, along with 2 tsp hot sauce (or to taste). Serve on crackers or toasted bread

Make Ahead Instructions:

You can make meatloaf one day in advance and store it the fridge (uncooked) in a well sealed container. 

To freeze meatloaf:

Place uncooked meatloaf in a loaf pan or freezer safe container and cover well. Freeze for up to 3 months. Thaw the meatloaf in the fridge overnight, and then cook as directed. 


Pesto cavatappi (noodles & Company copycat)

We happened to stop at Noodles & Company for lunch with friends and Sophia ordered Pesto Cavatappi. She loved it so much, that we had to try and replicate it at home. We’ve made this recipe without meat, with chicken and even ground turkey. Each time, it was delicious. A quick, easy to make recipe, that’s been a hit with kids and adults.

Servings: 6 as main course

Ingredients:

Some ingredient considerations:

  1. Cavatappi – options include rotini, macaroni, or whatever pasta you have on hand
  2. Dry white wine – you can add more chicken or if you are going vegetarian, vegetable broth
  3. Greek yogurt – while the original recipe calls for heavy whipping cream, I use Greek yogurt as a healthier alternative
  • 1 pound cavatappi pasta or other small pasta (see note 1 above)
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 4 ounces mushrooms diced
  • 1 large tomato diced
  • 1/2 chicken or vegetable broth
  • 1/4 cup dry white wine (see note 2)
  • 1/2 cup Greek yogurt (see note 3)
  • 1 cup basil pesto
  • 1 cup shredded Parmesan cheese
  • Freshly ground pepper, to taste

Method:

  • In a large pan, bring 4 quarts of water with salt to boil. Add pasta and cooks until al dente, about 8-10 minutes. Drain well.
  • Meanwhile, heat oil in a pan over medium heat. When hot, add mushrooms. Cook for about 5-6 minutes, until the liquid is released and almost dry
  • If adding meat, add it now and cook, stirring occasionally. For ground turkey, cook over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes
  • Add tomatoes and cook for about 3 minutes
  • Stir in the broth, wine, and bring to a boil; stir in the yogurt, reduce heat to medium and cook until the sauce has thickened slightly, about 4 minutes
  • Add pesto and stir until heated through, about 2 minutes
  • Add pasta and toss until uniformly coated in the sauce
  • Turn off the stove
  • Serve while hot and garnish with Parmesan cheese and fresh, ground pepper