Comfort Food

In great contrast from the previous post, how 'bout some meatloaf and french fries?

Alright, so this is NOT meatloaf and french fries Paula Dean style. I'd like to think these are possibly the healthiest version of both. The meatloaves are made with ground turkey and the muffin tin portions really curb your ability to go back for another slice, and then another slice... I like that. The french fries are delicious and oven baked with olive oil. Not too shabby, eh?

Turkey Mini Meatloaves
Adapted from Cooking Light

This recipe makes about 5 mini loaves. Jeff and I are happy eating just 2 loaves each. I keep the 5th for lunch the next day. But I suppose the 5th could go to someone particularly hungry, or a really good puppy, or a small child...

1/2 cup chopped onion
Rounded 1/4 cup dry breadcrumbs
1 Tbsp. chopped fresh herbs (parsley, basil, or whatever you have on hand)
1 1/4 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
3/4 lb. ground turkey breast
1 large egg white
4 1/2 Tbsp. ketchup, divided
1/4-1/2 tsp. Tabasco sauce (depending on taste)

1. Preheat oven to 350 degrees. Coat 5 muffin cups in a regular muffin pan with cooking spray.
2. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until lightly browned. Remove from heat; cool slightly.
3. Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl. Stir in 2 1/2 Tbsp. ketchup. Fill prepared muffin cups with meat mixture; place muffin tin on baking sheet.
4. Combine remaining ketchup and Tabasco sauce in a small bowl. Brush mixture over meatloaf tops. Bake for 30 minutes or until thermometer registers 165 degrees.

Oven Baked French Fries
Adapted from Joy the Baker

3 or 4 medium sized Russet potatoes, rinsed, scrubbed and dried
2 Tbsp. olive oil plus 1 teaspoon
1 tsp. Herbes de Provence
1/2 - 1 tsp. kosher salt

Preheat oven to 400 degrees F.

Pour 1 teaspoon of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.

Slice cleaned potatoes lengthwise into 1/3″ thick slices, then slice those slices into smaller potato strips. Place on the baking sheet and drizzle with 2 Tablespoons of oil. Toss the potatoes in the oil to coat. Place in oven for 25- 35 minutes, removing the tray every 10 minutes to toss and stir the potatoes, then returning to the oven. Cook until browned.

Remove from the oven and immediatley add salt and Herbes de Provence. Toss and serve.

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