Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Monday, November 12, 2007

Cooking for Kids and Meatloaf recipe

Long before Jessica Seinfeld published her book and before my children were pros at eating veggies, I used to add chopped cooked vegetables to dishes like meatloaf and meatballs. Here's a recipe for a healthy delicious dinner. You just need to plan ahead a bit (maybe start at 4:00 if you want to eat at 5:30).

Meatloaf w/secret veggies
To a food processor*, add:
2 peeled carrots, cut in 4 lengths
1 small onion, peeled and cut in quarters
1 zucchini squash, cut in 4 lengths
½ lb cleaned white mushrooms
2 cloves of garlic
*if you don't have a food processor, chop very finely
Chop vegetables to a mince. Add olive oil to a large sauté pan and heat to medium. Add veggies and season with salt and pepper. Cook until softened. Remove from heat. While the veggies cool, mix in a bowl:
1- 1 ½ lb of ground turkey meat (can also use chicken, pork or beef or any combination)
1-2 eggs
about 1 cup of plain bread crumbs
½ cup of ketchup
1-2 Tbl yellow mustard
1 Tbl soy sauce
*optional: 1 package of chopped spinach, thawed and drained (of you can buy bags of frozen chopped spinach and just add 1 cup)

Add the slightly cooled veggies to the meat mixture. If mixture is not stiff, add more breadcrumbs. Form into rectangle in 13 x 9 inch pan. Top with more ketchup. Bake in preheated 350 degree oven for 30-45 minutes. Remember: taking the internal temperature is the best way to determine whether your meat is cooked. Temperature should be 165 degrees.
I like to serve with traditional mashed potatoes, more ketchup and possibly another veggie on the side.

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