Sunday, July 7, 2013

Tomato Caprese Turkey- Meatloaf

The idea for this post originally started as a burger.  Then I remembered I'm the worst griller ever and I switched to an easy bake option!  (If anyone tries this as a burger, please let me know, I'm sure it'll be delicious!!!)

Many of you have probably figured out that tomato caprese salad/ingredients are a staple in my house. I always have fresh basil, tomatoes and mozzarella on hand because this is so simple, quick, versatile and delicious to serve as the original or to turn into something new. 

Tomato Caprese Turkey- Meatloaf

1.25 lb lean ground turkey breast
1 egg
3/4 cup panko bread crumbs
1/4 cup ketchup 
1/4 cup raw red onion
1 TBS minced garlic
1 TBS balsamic vinegar

8-10 basil leaves, grape tomatoes, mini mozzarella balls

Preheat oven to 350/ spray a loaf pan with nonstick cooking spray

In a large bowl combine turkey breast, egg, bread crumbs, ketchup, onion, garlic and vinegar.  Using your hands combine all the ingredients until well incorporated. Take half the mixture and press into a loaf pan.

(Wash your hands) and arrange the caprese ingredients (I went tomato, cheese then basil) in a layer in the middle of the loaf.  
Using the remaining meat mixture cover the caprese and press, lightly, to make sure the entire loaf is sealed. 

Bake for 50-60 minutes (until meat thermometer registers 165 internal temp) and let set for 5 minutes before cooling. 

Drizzle with balsamic vinegar and... 


Saturday, July 6, 2013


Growing up, the best summer days consisted of long days at the pool, a slushie from the snack shack, a glass of Mom's sun tea and a cold bowl of gazpacho for dinner. 

We always knew when gazpacho day was coming as the gigantic glass jar would make an appearance and when Dad got home from work he'd start chopping vegetables.  We always had to wait a day or two for it to "cook" (or marinate) but the wait was always worth it.

The only difference between my gazpacho and my dad's is that mine tends to always be the same where as dad can not make the same recipe twice (which is ok as I've never been disappointed by what he made!) You can also serve this with grilled chicken or a steak to make it a more balanced/heartier meal. 

(serves 6)
(based off my Dad's... kinda)

1 bottle (46 oz) V8 juice

1/2 small red onion

1/2 English cucumber
10 baby carrots
1 large bell pepper
4 stalks celery
1 clove garlic 

1 T worcestershire sauce
1 T white vinegar 
1 tsp lemon juice
salt/pepper to taste

Optional balsamic vinegar and croutons 

In a large bowl (with cover) pour in the entire bottle of V8 and add seasonings.  Chop vegetables into small bite size pieces and mince garlic (you could also use pre-minced garlic, 1 tsp) and add to the bowl.  Stir to combine, cover and set in the fridge for at least 8hours.  

When you serve add a drizzle of balsamic vinegar and croutons.