Greetings Happily Ever Borrowed followers! My name is Danielle Marullo, and I am obsessed with good food and entertaining. I am a graduate of Penn State University’s School of Hospitality Management a Food and Beverage Manager at NY’s famous Waldorf Astoria Hotel. I ran my own baking business, assisted Chef Bobby Flay at the Food Network Food and Wine Festival in New York and, most recently, I appeared on Anderson Cooper Live! where I won the “Chopped Challenge” moderated by Food Network’s Ted Allen. In June, 2013 I started my very own website, Twitter, Instagram and Facebook page entitled “Got Room For More,” where I share my original recipes, food articles and instructional cooking videos. I am happy to join the HEB team and share some of my fun and delicious recipes designed especially for the “bride to be”!
Imagine that you are days away from tying the knot. Most married couples will tell you that the days leading up to your wedding can be the most exciting and the most stressful. The anticipation and the anxiety can be overwhelming as all the final details and loose ends are being tied together. All the while, the prospective bride is trying to count calories, worried that her dress may not fit! You and your fiancé need to plan a nice “wedding- plan-free” evening together so that you can take the time to enjoy each other’s company and focus on what’s really important: the joining of two hearts in the name of love!
In my opinion, there’s nothing better than sharing a delicious home cooked meal with your lovey while getting comfy on the couch and watching your favorite flick. How about the first movie you ever saw together? This will help you to reconnect by bringing back those memories of the nervous butterflies you had in your stomach, the giddiness, and the excitement of a new relationship.
My Turkey & Quinoa Chipotle Meatloaf is the perfect recipe for you and your fiancé to share. I love this recipe because it healthy and nutritious while retaining all of the amazing qualities of your favorite comfort food—and besides, the prep work involves getting your hands dirty, which can be fun to do as a couple! Both men and women alike have given this recipe rave reviews. While ground turkey can be dry at times, the addition of Quinoa, an egg and chipotle paste makes it incredibly moist and flavorful. A sweet and spicy Chipotle Brown Sugar Glaze joins with creamy mashed potatoes (or cauliflower if you want to cut calories) in holy matrimony! If offered “seconds” of this dish, your fiancé will certainly shout “I do!”
Turkey Quinoa Chipotle Meatloaf
***You can double or triple this recipe and feed 4-6 people. If you do this you must bake it in a regular size loaf pan (10x5x3)***
2 Tablespoons of Organic Quinoa
5 Ounces Ground Lean Turkey Meat
1 Small Clove of Fresh Garlic Minced
1/3 Cup of Finely Chopped White Onion
1 Tablespoon of Extra Virgin Olive Oil
2 Teaspoons Worcestershire Sauce
1 Heaping Tablespoon of Chipotle Adobo Sauce (Buy the can of Goya Chipotle Peppers in Adobo Sauce and use the sauce the peppers are in. You can also cut up one of the peppers to add the the meatloaf if you like things very spicy.
½ Teaspoon Fresh Thyme Leaves Finely Chopped
½ Teaspoon Salt
1 Tablespoon Ketchup
1 Egg (lightly beaten)
Sweet Chipotle Glaze
1 Tablespoon Dark Brown Sugar
1 Teaspoon Adobo Sauce (Buy the can of Goya Chipotle Peppers in Adobo Sauce and use the sauce the peppers are in)
½ Teaspoon Ketchup
Preheat the oven to 350F
Cook the Quinoa by bringing the Quinoa and about ½ of water to a boil. Allow to simmer stirring occasional until it is tender and expands a little. (About 15 minutes) Put the cooked Quinoa in the fridge to cool.
While the Quinoa is cooling in the fridge, heat up the olive oil in a small pan on low heat and add the garlic and onions.
Cook down the onions and garlic until they soften and start to become translucent.
Remove the onions from the stove and stir in the Worcestershire, Adobo Sauce, Fresh Thyme, Salt, and Ketchup. Set aside and allow to cool down.
In a medium bowl mix together the ground turkey, cooled quinoa and egg . It is best to use your hands so the egg is fully incorporated.
Mix in the chipotle and onion mixture. Set aside
In a small bowl stir together the glaze ingredients: Brown Sugar, Adobo, Ketchup (add a drop of water if it’s too thick). Set aside.
Cover a small loaf pan (Best to use a mini ceramic loaf pan around 5 inches by 3 inches) in aluminum foil and spray it with nonstick cooking spray.
Scoop the turkey mixture into the loaf pan and spoon the glaze over the top covering the top of the meatloaf completely.
Bake the Meatloaf in a water bath to keep it moist inside while it bakes. This means you will place the loaf pan in another oven safe shallow dish that is slightly larger than the meatloaf pan. Fill the dish with a little hot water so it’s about 1/3 of the way up the side of the loaf pan.
Bake for 50-60 minutes or until the center of the meatloaf feels firm to the touch and the ground turkey is fully cooked. For the last 15 minutes of the cooking process remove the meatloaf from the water bath and finish cooking it in the oven without the water bath. (If you have a meat thermometer, stick it in the center and when it reaches 160F it is cooked).
Remove the meatloaf from the oven and let it sit for about 15 minutes. The meatloaf will hold its shape better if you allow it to cool slightly.
Gently pull the foil up out of the pan releasing the meatloaf. Using a spatula or tongs place the loaf on a serving dish.
Slice it up and serve with your favorite sides! I love this meatloaf with mashed potatoes and a nice crisp cucumber or green salad. Check out my recipe for Tangy Cucumber Salad, it is perfect next to this dish.