Turkey Meatloaf with Mushrooms and Herbs & Roasted Root Vegetables

October 7, 2012

Even though the weather may be shouting “It still feels like summer!”, fall is here.  How do we know it’s fall?  The calendar says October and the malls are filling up with  Christmas decore.  Jeesh!  Regardless of these mixed messages, let’s not let unseasonable weather or aggressive holiday marketing stop us from embracing fall and one of it’s tastiest contributions…comfort food!  Dad & I are kicking off comfort food season with a delish and healthy turkey meatloaf.   Roasted root vegies should round out the meal and my favorite recipe for these is one from Giada.  A package of Knorr turkey gravy doesn’t add to the healthy factor but can still be a nice touch.  Enjoy fall food and in this case keep  thinking, “left over meatloaf sandwiches”!

Turkey Meatloaf with Mushrooms and Herbs

Herb-Roasted Root Vegetables Herb-Roasted Root Vegetables

From Giada De Laurentiis, Everyday Italian (p. 201)

4 medium carrots (about 1 pound,) peeled and cut crosswise into 1 1/2-inch-thick slices

4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices

8 ounces Brussels sprouts, halved

1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices

1/3 cup extra-virgin olive oil

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 teaspoons kosher salt, plus more to taste

2 teaspoons freshly ground black pepper, plus more to taste


Position the rack in the center of the oven and preheat the oven to 400 degrees F. In a large bowl, toss the carrots, parsnips, Brussels sprouts, sweet potato, oil and herbs with 2 teaspoons each of kosher salt and pepper to coat. Arrange the vegetables evenly on a large, heavy baking sheet. Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes. Season with more salt and pepper to taste. (The vegetables can be made up to 4 hours ahead. Rewarm in the oven before serving.) Transfer the vegetables to a platter and serve.

PS Any root vegetables will work, turnips, rutabagas etc.


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