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
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

FSD Resources