Toadstool Meatloaf Stacks

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6 servings

These individual turkey meatloaves conceal an extra dose of vegetables—something parents will appreciate when they see their kids gobble them up. Roasting mellows the zucchini, tomato and Vidalia onion topping to make it even sweeter and more kid-friendly.

Ingredients

4 slices white bread, crusts trimmed, torn into pieces
8 small sage leaves
1½ lb. ground lean turkey
1 med. sweet Vidalia onion, cut into eighths
1 carrot, peeled and cut into 2-in. pieces
1 stalk celery, cut into 2-in. pieces
1 large egg, lightly beaten
2 tbsp. tomato paste
4 tsp. Dijon mustard
1 tsp. Worcestershire sauce
¾ tsp. coarse salt
½ tsp. dried thyme
Freshly ground black pepper
¾ cup ketchup
1 vine ripe tomato, cut into 6 slices
6 thick slices sweet Vidalia onion
1 large zucchini, cut into 6 slices
Extra virgin olive oil

Steps

1. Preheat oven to 375°F, with rack in center. Spray 6 muffin pan cups with vegetable cooking spray.

2. Place bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs. Transfer to med. bowl, and add ground turkey.

3. Place Vidalia onion eighths, carrot and celery in bowl of food processor; pulse until finely chopped. Add to turkey mixture, using hands to combine. Add egg, tomato paste, mustard, Worcestershire, salt and thyme; season with pepper and combine well.

4. Form mixture into 6 equal balls and press into sprayed muffin tins. Pour ketchup on each meatloaf and spread evenly. Transfer pan to oven; place a baking sheet on lower rack to catch drippings. Bake until a meat thermometer inserted in center of each meatloaf registers 170°, about 45 min.

5. Meanwhile, on separate baking sheet, drizzle sliced vegetables with olive oil; season with salt and pepper. Build stacks by placing Vidalia onion slices on bottom, then zucchini, then tomato. Bake for final 15 min. with the meatloaf.

6. To serve; carefully turn out individual meatloaves and place on center of serving plate; place a vegetable stack on top of each meatloaf.

Recipe by Chef Todd Fisher, The Kitchen, Sand City, Calif. Recipe courtesy of Vidalia Onion Committee
 

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources