Sunday, October 2, 2016

Autumn Picnic Meant for Loafing

Who doesn't like a good meatloaf sandwich, and this turkey vegetable meatloaf wasn't just any meatloaf!  Accompanied by potato salad, warm applesauce and onion rye bread, this picnic meal made with local foods was a good one!  The meatloaf recipe was inspired by Eating Well.

Turkey Vegetable Meatloaf

(Serves 7)

Saute onion, pepper, celery and sweet potato for 3 minutes.
1 teaspoon olive oil
2 tablespoon onion, diced
1 small sweet pepper, diced
1/4 cup celery, diced
1/3 cup sweet potato, diced

Add zucchini and garlic.  Saute 3 more minutes.
1 small zucchini, diced
1 clove garlic, minced
Remove from heat.

Combine turkey, corn, Mrs. Dash, milk, wheat germ, herbs and ketchup.
1 pound ground turkey
1 ear of corn, cut off the cob
1/2 teaspoon Mrs. Dash
1/4 cup skim milk
1/4 cup toasted wheat germ
2 tablespoon fresh cilantro
1/2 teaspoon thyme leaves
1 tablespoon ketchup, without high fructose corn syrup
Add sauteed vegetables.

Shape into leaves.  Place into pans greased with olive oil spray.  Bake at 350F. for about 40 minutes, until internal temperature reaches 165F.
Sauce for 4 servings:
Mix ketchup, mustard and brown sugar.  Brush on outside of loaves.
1 tablespoon ketchup, without high fructose corn syrup
1 teaspoon whole grain mustard
1 teaspoon brown sugar 

Our picnic today was at Teter Creek Wildlife Management Area between Philippi and Belington, West Virginia.  This is one of those places we wanted to visit in the fall, but there just aren't enough weekends in the season.  In 2016, we have picnicked almost 25 times!


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