So I’m stretching the definition of “new” this week just to have some type of blog post. It’s been a while since I posted anything (an Indy car ride at the office Christmas party) and I noticed that I’m not looking for new recipes or ingredients or thinking about trying new things.
Two years ago when I challenged myself to do 50 new things my 50th year, the months I really struggled werein January and February. In the Midwest, these are months to stay cozy inside and eat warm comfort food. It’s not the time to go outside doing new things or searching for unusual ingredients.
I’ve made this recipe before and it’s a family hit. I’m calling it a “new thing” because the combination of meatloaf and baked beans is new to me and I was intrigued enough to try the recipe. I found the recipe in Every Day with Rachael Ray magazine.
Start by cutting 4 strips of bacon into pieces and crisping the pieces in a skillet. Chop 4 scallions and add them to 2 cans of baked beans in a casserole dish. Stir in the crisped bacon and a spoonful of the drippings.
The meatloaf is made with ground turkey and several other ingredients. Whiz 1 cup seasoned stuffing cubes in a food processor. Put them in a large bowl and add some milk to moisten. Add the turkey and mix in 1/4 cup chopped parsley, 1 egg, 3-4 Tablespoons ketchup, 3-4 Tablespoons finely chopped onion, 2 Tablespoons Worcestershire sauce, 2 Tablespoons spicy mustard, 2 Tablespoons olive oil, 1 Tablespoon brown sugar and 2 large cloves garlic, chopped. The recipe also calls for fresh thyme and sage but I have challenges using up fresh herbs and only used fresh parsley.
Lightly form the mixture into 4 loaves and nestle them among the baked beans. Bake at 450 degrees for 20 minutes.