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.