Turkey Meatloaf Sandwich and Baked Fries

Dinner Tonight: Turkey Meatloaf Sandwich and Baked Fries




My dad's back in the hospital. We had to take him last night after dinner, trouble with breathing
again. He had a lot water built up again around his lungs, he's doing a lot better today since they have the water out. Hopefully he'll be home tomorrow. I was up at the hospital for some of the morning and back home cleaned house and got all the leaves from the carport and driveway. All done with everything and got the cart out to enjoy the rest of the day. Beautiful out, sunny and about 78 degrees! Started off in the 40's again. For dinner tonight its leftovers!  I prepared a Turkey Meatloaf Sandwich and Baked Fries.




Had plenty of Turkey Meatloaf and Baked Beans leftover from last night's dinner and I wasn't going to let it go to waste! So I reheated everything, Meatloaf and Beans. I then sliced the Meatloaf, used 3 slices for the sandwich. Served the Meatloaf on a Kroger Lite Wheat Hamburger Bun and topped the Meatloaf with some of the Baked Beans and just a bit of Jack Daniel's Honey Smokehouse BBQ Sauce. Last night's delicious meal has turned into tonight's delicious meal! Makes one heck of a Sandwich. I also baked some Ore Ida Crinkle Fries for a side. For dessert later a Jello Sugar Free Dark Chocolate Mousse. Below I've left the recipe for the Turkey Meatloaf and Baked Beans.


Mini Turkey Meat Loaves and Baked Beans

To make the Beans I’ll need; 4 slices Jennie – O Turkey Bacon (chopped into 1-inch pieces), 1 large

can (22 to 28 oz.) spicy barbecue-flavor baked beans (I used Bush’s Vegetarian Fat Free Baked Beans), 4 scallions (whites and greens chopped), and Pepper.


Then for the Turkey Meatloaf I’ll need; 1 cup seasoned stuffing cubes (whizzed into crumbs in food processor), 2% Milk (for moistening breadcrumbs), 1 pound Jennie – O Extra Lean Ground Turkey Breast, Sea Salt, 1/4 cup flat-leaf parsley (finely chopped) plus more for sprinkling, 1 Egg, 3 – 4 tablespoons Hunt’s Ketchup, 3 – 4 tablespoons grated onion (grate over the meat to catch the juice), About 2 tbsp. Worcestershire Sauce, 2 rounded tbsp. spicy mustard, 2 tablespoons fresh thyme (chopped), 2 tablespoons fresh sage (chopped), 2 tablespoons extra virgin olive oil, 1/2 rounded tbsp. (packed) Splenda brown sugar, and 2 large cloves garlic (chopped).


Preheat the oven to 450°. Okay, to prepare the Beans part of the meal. Heat a small skillet over

medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.


For the Turkey Meatloaf; In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 30 to 35 minutes. Top with more parsley and serve! Another delicious recipe from Rachael Ray! The Beans and Meatloaf are perfect together. Good BBQ and Smokey flavor to it. Another one of those Keeper Recipes! I’ve left the original recipe and web link at the end of the post.


By using Jennie – O Turkey Bacon I saved 5 calories per slice for a total of 20 calories, using the

Bush’s Vegetarian Fat Free Baked Beans instead of the Baked Beans I saved 10 calories and 10 grams of fat per serving, and the Jennie – O Extra Lean Ground Turkey Breast saved 43 calories and 9 grams of fat. So in all I cut 73 calories and 19 grams of fat by using these 3 items!












Mini Turkey Meat Loaves and Baked Beans

Ingredients
4 slices lean, smoky bacon, chopped into 1-inch pieces

1 large can (22 to 28 oz.) spicy barbecue-flavor baked beans

4 scallions, whites and greens chopped
Pepper
1 cup seasoned stuffing cubes, whizzed into crumbs in food processor
Milk, for moistening breadcrumbs
1 pound ground turkey (white-and-dark-meat blend)
Salt
1/4 cup flat-leaf parsley, finely chopped, plus more for sprinkling
1 egg
3 – 4 tablespoons ketchup
3 – 4 tablespoons grated onion (grate over the meat to catch the juice)
About 2 tbsp. Worcestershire sauce
2 rounded tbsp. spicy mustard
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 tablespoons olive oil
1 rounded tbsp. (packed) brown sugar
2 large cloves garlic, chopped

directions
Preheat the oven to 450°.
1 – Heat a small skillet over medium. Add the bacon and cook, stirring occasionally, until browned and almost crispy, about 10 minutes. In a casserole or shallow baking dish, mix the bacon and a spoonful of the drippings with the baked beans and the scallions; season with pepper.
2 – In a large bowl, moisten the stuffing crumbs with the milk. Add the turkey; season. Mix in the parsley, egg, ketchup, onion, Worcestershire, mustard, thyme, sage, oil, brown sugar and garlic. Form the turkey mixture into 4 oval mini meat loaves, each 1 to 1 1/2 inches thick. Nestle the meat loaves into the baked beans. Bake until cooked through, 20 to 25 minutes. Top with more parsley.

 http://www.rachaelraymag.com/recipe/mini-turkey-meat-loaves-and-baked-beans/