Chicken and/or Turkey Meatloaf with Broccoli Slaw and Feta Cheese

Last night's dinner.

My granddaughter, Adesia (aged 13), comes regularly on Tuesdays after school to cook with me. My challenge is to keep this sous-chef interested so I always plan to have a culinary experiment on hand to intrigue the both of us.

This Tuesday, that challenge was meatloaf. I had both ground chicken and turkey on hand, and I wanted to expand on my earlier ground turkey recipes* by adding in more vegetables.

When I presented the challenge, the sous-chef only wanted to make sure that the dish would include bread crumbs. “A meatloaf without bread crumbs?” I said. “Heaven forbid.”

(Interestingly, my granddaughter’s desire for breadcrumbs meant that I had to add eggs, which I did by using the 1 egg per 1 pound of meat rubric. These additional ingredients raised the calorie count of the meatloaf, and I think it would be possible to do this dish without either breadcrumbs or eggs.)

All of which is a preamble to the final thumbs-up, high-five result: a delicious, spicy meatloaf with saltiness from the cheese, crunchiness from the slaw and green onions, and occasional sweetness from the dried cranberries. Oh, and it was delicious cold when I had it for lunch today.

Printer-friendly recipe

Makes 10-12 slices

Ingredients

  • 2 lbs. ground chicken or turkey, or a mix of both
  • 2 eggs
  • ½ cup gluten-free breadcrumbs
  • 1 tbsp. minced garlic
  • 1 tbsp. Worcestershire sauce (or a hot sauce if you prefer)
  • 1 tsp. salt (taste-test, if you want to add more)
  • ¾ cup broccoli slaw
  • 2 bunches green onions, roughly chopped
  • 1 large sprig of sage leaves (about ¼-½ cup of leaves)
  • ¼ cup dried cranberries
  • 2 oz. feta cheese, cut into very small cubes
  • Cooking spray

Directions

  1. Prepare vegetables and herbs by placing the slaw, onions, sage leaves, and cranberries in a food processor and blending until they are finely chopped. (The cranberries will be resistant to this process so if they’re likely to be in larger pieces than the rest.)
  2. In a large bowl, mix all ingredients by hand until they are well blended.
  3. Spray a 9″ x 5″ loaf pan with cooking spray.
  4. Add meat mixture: pressing down, eliminating air bubbles, and smoothing the surface.
  5. Bake in 375º F oven for 1½ hours or until a thermometer measures 160-165° internal temperature.
  6. Either drain liquid from the pan and cut, or remove meatloaf and cut on a platter.
  7. Good hot or cold.

For Weight Watchers: The points in this dish come from the meat, eggs, breadcrumbs, feta cheese, and dried cranberries. The total point-value of all these—minus the meat, which you will have to weigh when cooked—is 17.5 points. In other words, approximately 1.5-1.75 points per slice, depending on how many slices you have cut.

*The other ground turkey recipes are

Advertisements

One thought on “Chicken and/or Turkey Meatloaf with Broccoli Slaw and Feta Cheese

Did you find this helpful?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s