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

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources