While the recent turkey meatloaf recipe tasted good, my wife and I discussed how it could be a vehicle for even more vegetables. Our breakfast "scrambles" with vegetables have become vegetables with some scrambled eggs.
This version has some extra veggies and is more moist. The amount of "heat" in foods is very individualized. I made half of this version a little spicier to suit my taste.
I'm glad I revisited the meat loaf. This one is more moist and tasty.
1 teaspoon olive oil
2 large cloves garlic, minced
2 large stalks celery, diced
1 large carrot, diced
2 leeks, white and light green parts thinly sliced
2 roasted red peppers, diced
2 1/2 cups finely chopped mushrooms, about 3/4 pound
1 1/2 pounds ground turkey
1 egg white, lightly beaten
1/2 teaspoon salth and freshly ground pepper
1/2 cup whole grain breadcrumbs
1/2 cup minced fresh parsley
I added, for half the meatloaf, 1/2 half large jalapeno, minced and sauteed after sauteing the rest of the veggies, 1/2 bunch chopped cilantro, about 1 teaspoon ground cumin, a large pinch of cayenne pepper, and some sriracha (could use Tabasco).
Preheat the oven to 375 degrees. Bring a large tea kettle of water to a boil. Saute the garlic, leeks, celery, carrot, and red peppers until softened. Stir in the mushrooms and cook until the liquid the mushrooms release evaporates. Here's where I put the vegetables in another bowl and sauteed the jalapenos for half the meatloaf.
In a large bowl, combine the turkey, egg white, salt and pepper, bread crumbs and parsley. Mix well. Move half the ingredients into another bowl and add the additional ingredients.
Add the ingredients to a 4" by 8" loaf pan. You can easily tell which version has more chopped green things.
Place the loaf pan into pyrex baking dish and fill with about an inch of boiling water. Bake for about 45 minutes or until a meat thermometer reaches 170 degrees. It turns out it is easy to keep track of which end is which. You could experiment with other flavors from around the world.