This Week's Food Waste
We have entered the hot humid time of summer when the bread on the counter seems to mold overnight. Or at least that's what happened this week. Maybe we will only unfreeze a 1/2 loaf at a time to see if that works better.
This Week's True Food Confessions
|Among other things we had this week, I made more cake balls for a friend's birthday.|
The recipe I tried this week was Taco Meat Loaf that was inspired by this recipe (and reprinted below) from All You magazine. When I make meat loaf, it is usually inspired by whatever leftovers we have in the fridge that I need to use up. This one was a little bit like that in that we already had the chips and salsa on hand that it called for. The recipe is good especially if you like the taste of corn meal. That flavor from the chips came through even though it was just a small part of the ingredients. Also, depending on the your taste and the strength of your salsa, you may want to cut back on the ketchup and add more salsa. I thought the spiciness was just right of our loaf, but the others thought it was a bit bland. We solved that by serving theirs with salsa on top. Here's the recipe if you want to give it a try.
Turkey Taco Meat Loaf
Prep: 10 min.
Cook: 1 hr.
Cost per serving: 86¢
1 1/2 lb. ground turkey (I used very lean ground beef.)
1/2 cup old-fashioned rolled oats
1/2 cup corn chips, crushed
1/4 cup ketchup
1/4 cup salsa, plus extra for serving
1 large egg, lightly beaten
1/2 cup milk
1/4 tsp. pepper
1. Preheat oven to 350°F. Line a 9-by-5-inch loaf pan with foil, leaving 3 inches of overhang on both long sides. Lightly mist with cooking spray.
2. In a large bowl, using your hands, gently mix all ingredients until just combined. Pat mixture into prepared pan, scraping sides of bowl with a rubber spatula if necessary; smooth top.
3. Bake until internal temperature registers 165°F on an instant-read thermometer, about 1 hour. Let rest 10 minutes. Using foil overhang as handles, carefully lift meat loaf out of pan. Place meat loaf on a cutting board, peel back foil and slice. Serve hot with extra salsa, if desired.
Per serving: 283 Cal., 14g Fat (4g Sat.), 128mg Chol., 2g Fiber, 23g Pro., 15g Carb., 501mg Sod.