After my boyfriend dug the Baked Chicken and Cheese Flautas I made with the "secret kale" in them, I decided to go another round and create a twist on a classic dish that he loves: Turkey and Kale Meatloaf. The funny thing is, he only noticed that I had added the kale while I was editing the photos of the turkey meatloaf. "Did you Trojan Horse my meatloaf?" he asked. Look, a little vitamin-rich kale won't hurt him. "Did you like it? I asked. He replied, "I loved it." Case closed. My Turkey and Kale Meatloaf may not beat his momma's recipe, but it's delicious, lower in fat and packed with kale…victory!
The Turkey and Kale Meatloaf I prepared was so moist…perhaps from the kale sautéed in the white wine? When I pulled this dish out of the oven, there was a little bit of excess liquid in the corners so I drained out before I served it. To make your life easier, I suggest picking up a bag of pre-cut, washed and ready-to-cook kale. I usually get my ready-to-go kale at the Trader Joe's in my neighborhood. Also, if you don't have any white wine laying around, then you can substitute some low-sodium chicken broth.
If you are not a big fan of spice, then you can definitely omit the sriracha sauce, but I love the little kick of spice to balance out the sweetness of the ketchup. I would suggest serving this Turkey and Kale Meatloaf with its classic side dish side-kick, mashed potatoes. By the way, I'm working on a mashed potato recipe to link with this dish so you can prepare these two together. If you are keeping to your New Year's resolution of eating less red meat and more vitamin-rich veggies, then I have a feeling you will keep making and enjoying this recipe for quite some time!
1. Preheat oven to 375 degrees. Melt 1 tablespoon of light butter in a medium-sized sautee pan, add onions and saute for about 4 minutes, or until onions are translucent. Set onions aside in a medium bowl. In the same pan, add a tablespoon of olive oil and minced garlic on medium-low heat. Continue to add the kale, white wine and soy sauce. Use tongs to turn kale and cook for 3-4 minutes or until kale reduces to half of it's original size. Place kale in the same bowl as the onions.2. Once the onion and kale is cooled, add the turkey meat, bread crumbs, egg, 1/4 cup of the ketchup, mustard, worcestershire sauce, salt and pepper. Use your hands to thoroughly combine all of the ingredients. Press meatloaf mixture into a 8x4-inch loaf pan.
3. In a side small bowl, mix remaining 1/4 cup of ketchup, Sriracha and 2 dashes of worcestershire sauce together. Brush the ketchup-Sriracha sauce on the meatloaf. Bake in the oven for 45-55 minutes. Remove from oven and let sit for about 5 minutes. Slice and serve. Enjoy!