Apple Chicken Chorizo Meatloaf

Confused?

Don’t worry, we are too.

This meatloaf started out with all intentions of being hamburgers. The original recipe called for ground pork, but my grocery store didn’t have any so I went with chicken instead. And then I messed with the ratios because I didn’t need 2 lb + worth of burger meat. The result? A mixture so sticky that there was no way it’d become burgers. So, we threw in some bread crumbs. And then I decided to just stick it in a loaf pan and hope for the best because even still, there was no way this meat mixture would survive a grilling.

While I was trying to imagine what this would taste like, I couldn’t get breakfast off my mind – probably because of the apple. If the burgers had worked out I wanted to figure out some sort of maple-mustard or maple-mayo concoction. Now that it’s a meatloaf I could’ve tried some sort of maple-barbecue-ketchup mixture to put over top but I simply didn’t have the energy to try making something up.

We ended up eating this meatloaf with syrup instead of kethcup. Quite tasty! The meatloaf reminded me of a gourmet sausage from a fancy butcher or deli. This meatloaf is one that could actually work as a breakfast option, just add a fried egg!

Apple Chicken Chorizo Meatloaf

Ingredients:

  • 1 lb ground chicken
  • 1 link Mexican chorizo, casing removed
  • 1 Fuji apple, shredded
  • 1/4 tsp minced garlic
  • 1/4 tsp grated fresh ginger
  • 1/2 tsp dried thyme
  • 1/2 C panko bread crumbs

Steps:

  1. Preheat oven to 375 degrees F. Lightly spray a loaf pan with non-stick cooking spray.
  2. In a large bowl combine all ingredients with your hands until incorporated. Place in prepared loaf pan.
  3. Bake 35-40 minutes, or an internal temperature of 165 degrees F is reached.

Apple Chicken Chorizo Meatloaf | Sew You Think You Can Cook

#SundaySupper: April Fool’s

Last weekend we were celebrating spring with the Sunday Supper Movement. In spring moods lighten with the weather and the first of April brings hopefully well-humored pranks pulled on friends and loved ones.

As a kid I don’t remember ever “celebrating” April Fool’s Day. Honestly, I’m not that clever and can’t keep a straight face very well. I also really hate awkward situations and most pranks yield in someone’s embarrassment. Jokes weren’t ever really pulled in my family, but I know some families and roommates who have never ending prank wars!

I do remember one prank I pulled. I took violin lessons from 4th-11th grade and one April 1st I thought it’d be funny to pretend I forgot my violin. I left my violin outside the door of my teacher’s classroom and told her I didn’t have it. She got a little irritated but there wouldn’t have been any harm done as she always had an extra. See, I’m not very good at the prank pulling.

I’d never thought of foods as being prank-friendly, but I was introduced to fun recipes through Food Network magazines and Pinterest. These are pranks I can get behind. Savory foods that look like desserts or cupcakes made of paper. One thing that’s always amused me are meatloaf cupcakes with mashed potato frosting. So, that’s what I did!

Thanks to T.R. of Gluten Free Crumbley for challenging our imaginations with this April Fool’s #SundaySupper! Scroll past my recipe for more ideas on how to put a smile on your family’s faces.

An Original Recipe

Meatloaf Cupcakes

Ingredients:

  • 1 tbsp olive oil
  • 1/2 C finely diced onion
  • 1/4 C finely diced celery
  • 1/4 C finely diced carrot
  • 1 clove garlic, minced
  • 1 lb ground beef
  • 1/4 C Italian seasoned breadcrumbs
  • 1 egg
  • 1 tbsp ketchup, plus more for topping
  • 2 C of your favorite creamy mashed potatoes

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease 9 cups of a muffin tin.
  2. In a nonstick skillet over medium-high heat, saute onion, celery, and carrot in the olive oil. Cook until veggies are tender. Add the garlic and cook until just fragrant. Remove from heat.
  3. In a large bowl combine ground beef, breadcrumbs, egg, and 1 tbsp ketchup. Add in the veggies.
  4. Spoon meatloaf into prepared muffin tin, pack it down. Brush tops of meatloaf with additional ketchup if desired.
  5. Bake 15 minutes.
  6. Place creamy mashed potatoes in a plastic bag, cut a corner, and pipe onto the meatloaf cupcakes.

Meatloaf Cupcakes | Sew You Think You Can Cook

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Appetizers

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Turkey Salisbury Steaks

I have discovered the perfect ratio of meat-to-breadcrumbs-to-liquid for patties, be them meatballs, burgers, meatloaf, or Salisbury steaks. This recipe is modified from Lauren (no, not me) who blogs over at the very successful Lauren’s Latest. I might have a blog-crush on her! If you haven’t visited her blog before, but you probably have, you should really check it out. I feel like I know her. I get sucked into her writing style and her stories always provide a little chuckle. I’ve made a few recipes from her blog (another to be featured Thanksgiving week) and they have all been a success.

I found myself drawn to this recipe because my mother-in-law was visiting and I knew it would be the perfect opportunity to make a dish involving mushrooms. I don’t like mushrooms, it’s a texture thing. My husband though, loves mushrooms. If we’re having burgers or steaks he’ll excitedly saute some up in soy sauce and Worcestershire sauce. But because I don’t eat them the package of mushrooms usually goes to waste, unless of course he remembers we have some and makes an omelet. So with my mother-in-law, who also enjoys mushrooms, in town I knew they wouldn’t be wasted. The flavor of mushrooms doesn’t bother me, and they always smell amazing when cooked so I happily gave them another try (I want to like mushrooms but it’s just not happening) and easily ate around them in the gravy.

I’ve never had Salisbury steak before but according to Lauren’s blog post it’s traditionally served with mashed potatoes. (She served hers with rice cauliflower.) I had a very, very large sweet potato in the pantry so we sliced it up and roasted it. I think this gravy would taste good on anything though so whatever you chose to make as your side will also be dragged through the gravy!

Turkey Salisbury Steaks

Ingredients:

  • 1 lb ground turkey
  • 1 small red onion, chopped, divided use
  • 1 egg
  • 3/8 C Italian-style breadcrumbs
  • 1 tbsp ketchup
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 2 tbsp olive oil, divided use
  • 8 oz sliced mushrooms
  • 1 tbsp butter
  • 1 tbsp flour
  • 2 C beef broth
  • dash Worcestershire sauce

Steps:

  1. In a large bowl, mix together turkey, half of the onion, egg, breadcrumbs, ketchup, garlic powder, ground mustard,  and S+P. Form into 8 patties.
  2. In a large, high-sided skillet, brown patties over medium-high heat in 1 tbsp of the olive oil. Remove and set aside.
  3. Add remaining olive oil and saute the rest of the onion with the mushrooms. Season with S+P and cook until onion is translucent Remove and set aside.
  4. In the same skillet create a roux by melting the butter and whisking in the flour. Once combined add the broth and Worcestershire, whisking consistently to avoid lumps. Bring to a boil, reduce to a simmer.
  5. Return the patties and mushrooms to the skillet. Cover and cook 10 minutes until gravy is thick and turkey is cooked through.

*This recipe is modified from Lauren at http://www.laurenslatest.com/turkey-salisbury-steak/*

Salisbury Steak

Eating the Bible: Mortar and Memories

Tonight’s post comes from Exodus 1:14

And they embittered their lives with hard labor, with mortar and with bricks and with all kinds of labor in the fields, in all of their work they worked with back-breaking labor.

I felt that this passage fits nicely with the journey of Lent. Maybe not in the literal sense, unless your Lenten observance is to volunteer with Habitat for Humanity (hey, that’s a good one!), but in the sense that honoring and serving God and the community does require hard work. Spiritual labor, although probably not physically taxing, can break you down and build you back up.

Rena decided to do a play on “mortar and bricks” by cutting meatloaf into the shape of bricks and stacking them, using a sauce as the mortar. I used my mini loaf pan to create mini meatloaves.

Mini Turkey Meatloaves

Ingredients:

  • 1 tbsp olive oil
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 1 small carrot, chopped
  • 1 lb ground turkey
  • 1/2 C breadcrumbs
  • 1 tbsp ketchup, plus more for topping
  • 1 tsp Worcestershire
  • 1 egg

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium-high heat saute onions in olive oil for 2 minutes. Season with S+P. Add garlic and stir, 30 seconds. Add carrots and cook another 5 minutes. Set aside.
  3. In a large bowl combine turkey, breadcrumbs, ketchup and egg. Add in the carrots, salt, pepper, and parsley.
  4. Form meatloaf into 7 mini meatloaves and place in greased mini loaf pan or on a greased baking dish. Top each with extra ketchup and bake 35-40 minutes.

*This recipe is modified from Eating the Bible by Rena Rossner*

Mini Turkey Meatloaf

 Disclaimer: This post contains affiliate links. 

Turkey Enchilada Meatloaf

What is more comforting than meatloaf? But what is also more boring than meatloaf? Not much. This meatloaf recipe gets a makeover into a Mexican Monday favorite. The refried beans keep the loaf moist and the pepperjack cheese gives it a slight kick. Top it with enchilada sauce and sour cream instead of ketchup or barbecue sauce and you’re in for a flavor overload.

In a pinch I have substituted taco sauce in place of the enchilada sauce and it gives it just a little bit more heat. I guess in that instance it’d be called Turkey Taco Meatloaf!

Turkey Enchilada Meatloaf

Ingredients:

  • 1 1/2 lb ground turkey
  • 1 C refried beans
  • 1 C shredded pepperjack cheese
  • 1 large egg
  • 1/4 C breadcrumbs or panko
  • 1/2 tsp each chili powder and cumin
  • 1 C enchilada sauce (or taco sauce!)
  • 1/2 C sour cream
  • 1/2 C honey

Steps

  1. In a large bowl, combine turkey, beans, cheese, breadcrumbs, seasonings, egg, and salt and pepper. Put into a loaf pan, cover, and set in the fridge for at least 10 minutes. You can also prepare this the night before.
  2. Preheat oven to 350 degrees F.
  3. In a small bowl, whisk together enchilada sauce, sour cream, and honey.
  4. Top meatloaf with about 1/2 – 3/4 of the sauce (save the remainder for leftovers or topping your meatloaf slices) before putting in the oven. Bake uncovered one hour.

*This recipe is adapted from Carrian at http://www.ohsweetbasil.com/2013/04/turkey-meatloaf-enchilada-style.html*

Turkey Enchilada Meatloaf 1 Turkey Enchilada Meatloaf 2 Turkey Enchilada Meatloaf 3