spring meatloafing (with grits!)

Let this day go down in history as the day I invented the word "meatloafing".

(this sense of accomplishment is invigorating!)

Anyway, you didn't stop by today to learn the world's newest verb... You stopped by to learn how to do it! 

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So basically I have a love affair with three dishes: risotto, lasagna and meatloaf. 

Basic dishes that can be pinched, tweaked and otherwise cajoled into whatever form suits your fancy. 

(I probably could have chosen some better verbiage up there but "pinch", "tweak" and "cajole" are words I don't get to use enough)

So since Portland is still stuck somewhere between trying to be Spring and "are-we-going-for-a-new-rainfall-record?" I decided on a meal that could bridge the gap. Now this is eerily similar to a meatloaf I made a while back but just different enough to merit it's own post so here goes:

*it should be noted that exact measurements and I have a fleeting relationship so if you're looking for specifics you should probably just give up now*

Granny Smith & Parmesan Meatloaf w/ Garlic Parmesan Grits

ingredients (all purchased at Trader Joe's):

- one pound ground turkey

- one granny smith apple, shredded

- one bag shredded parmesan cheese

- garlic salt

- black pepper

- dried rosemary (herbs de provence would also be divine!)

- cayenne pepper

- one egg

- italian bread crumbs

- a few cloves of garlic, minced

- one bag stone ground white grits (+ ingredients per directions on bag)

directions:

- preheat oven to 375

 - in a large bowl combine ground turkey, a handful of shredded parm (seriously, no real measurements but just to your liking), some bread crumbs (maybe 1/2-1 cup?), the egg, a few dashes of garlic salt & black pepper, a shake of cayenne (just for a little kick), a pinch or two of dried rosemary, minced garlic, and shredded apple

- once ingredients are well mixed, form into a loaf and place on a lightly greased cookie sheet (I just did a quick swipe of olive oil) and top with more shredded parmesan 

- bake for roughly 30-40 minutes, depending on how thick the loaf is (about 20 minutes in I just cut it in half to check and cooked it in 5-10 minute increments until done)

- for grits, follow directions on bag but jazz it up a bit with some of that garlic and more parmesan cheese (always add more cheese!)

- serve up slices of meatloaf over a bed of grits

optional sidedish: green beans cooked to your liking (highly recommended!)

optional wine-pairing: dry riesling (we had a 2010 Chateau Ste. Michelle Dry Riesling)

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So like I said, very little formal measurements here and I've probably forgotten a step or two somewhere in there but I promise you this is a tasty one.

The flavors are light enough with the apple and turkey to make it Spring-worthy, but the overall meal is hearty enough to warm bellies when the weather takes some nasty turns.

Let me know how it turns out if you make it (and any tricks of the trade you add to it!)