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

Managing Your Business
ohio state o

No, that’s not a typo: 51,759 undergraduates were enrolled at Ohio State University in the 2015-2016 academic year, making it one of the largest public universities in the country. And while not every student had a meal plan, it’s safe to say that Zia Ahmed, senior director of dining services for the Columbus, Ohio, school, is in charge of both feeding and supervising a massive number of people.

Ahmed says his No. 1 tips for handling the travel, stress and struggle for work-life balance that comes with his job are straightforward: communication and managing people’s expectations....

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

FSD Resources