Rachael's Rolled Turkey Meatloaf and Autumn Spiced Tomato Sauce

"Layers of meat, cheese, hearty greens, and prosciutto—yum! Served with roasted broccolini and baby carrots...."

INGREDIENTS
3 tablespoons extra-virgin olive oil (EVOO)
1 onion, finely chopped
1 rip celery with leafy tops, finely chopped
4 cloves garlic, crushed and chopped
1 large fresh bay leaf
Salt and black pepper
Pinch ground cloves
About ⅛ teaspoon freshly grated nutmeg
⅛ teaspoon ground ginger
¼ teaspoon ground allspice
About ½ teaspoon red chili flakes
3 tablespoons sun-dried tomato paste
½ cup white wine
1 cup turkey or chicken stock
One 28-ounce can San Marzano tomatoes
1 bottle passata or 2 cups tomato puree
1½ pounds Swiss chard or flat kale (lacinato), or a combination of both
About 3 tablespoons extra-virgin olive oil (EVOO)
4 large cloves garlic, crushed and chopped
Salt and pepper
1 small lemon, juiced, or 2 tablespoons wine vinegar
½ pound sliced Prosciutto di Parma, speck (smoked prosciutto), or ham of choice
1½ cups shredded mozzarella cheese or Italian Fontina such as Val d’Aosta
½ cup freshly grated Parmigiano-Reggiano cheese
2 pounds ground turkey breast
Salt and black pepper
2 teaspoons white pepper
1 small onion, grated
About 2 cups homemade breadcrumbs from stale good-quality white or peasant bread
About 2 teaspoons each grated orange zest and lemon zest
About ¼ teaspoon grated nutmeg
½ cup chopped flat-leaf parsley
3 tablespoons chopped fresh thyme
3 tablespoons Dijon mustard
1 egg
½ cup toasted peeled hazelnuts or walnuts or pinenuts
2 tablespoons extra-virgin olive oil (EVOO)
16 fresh baby carrots or rainbow baby carrots, trimmed and peeled and halved lengthwise
2 bundles broccolini, trimmed and larger stems halved lengthwise
3 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon crushed red pepper flakes
2 tablespoons fresh thyme, chopped
2 tablespoons lemon zest
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