This post is a little bit unseasonable, but since I live in a place where there are no seasons, does it matter?
Here’s something you may not have known about me: I hate Valentine’s Day. Hate it. I think it’s the worst. I get such a bee in my bonnet just thinking about all the money that gets spent — not to mention all the fuss that is made — simply because Hallmark tells us it’s important. You’re not the boss of me, Marketing Strategists.
I do not need anyone prompting me to buy a sappy card or to expect roses from my husband. (Red ones are my least favorite. And with the baby’s breath stuck in them? Ugh. Puke.) All Valentine’s Day practices are banned in our house. There is no exchanging of cards. No flowers. No gifts. No overpriced dinners at overcrowded restaurants. (Exception: I gladly accept the big “mix pack” from Sharp’s Candies in Lexington that my dad and stepmother send me every year. Sharp’s chocolates are gooood, and that is a simple fact.)
Mike’s and my annual Valentine’s Day tradition is to invite our single friends over for heart-shaped turkey meatloaf. I chose meatloaf many years ago because I don’t think there is anything less sexy than meatloaf. Just the words “meat” and “loaf” are so… cafeteria lady. Plus, meatloaf — like chocolate from Sharp’s — is gooood.
I originally started making my meatloaf in individual portions, for faster cooking, and shaped as hearts, because it’s funny. But I quickly realized that the heart shapes are actually very functional, as you can stagger your heart-shaped loaves and make them fit very nicely into your baking dish. But really you can make any shape that amuses you.
Last night I must’ve been in some kinda sexy mood because it wasn’t even Valentine’s Day, and I made heart-shaped meatloaf AND pork-a-licious green beans (aka The Sure Thing). So snap on your hairnets, Cafeteria Ladies, and get ready for one very delicious dinner recipe. It’s perfect for Valentine’s Day or any day of the year.
HARD-HEARTED HANNAH’S HEART-SHAPED TURKEY MEATLOAF
1/2 onion, finely chopped
1 red bell pepper, finely chopped
1 package lean ground turkey (I use Jennie-O. Make sure it’s NOT the 99% fat free — it has no flavor.)
1 carrot, grated
2 eggs
1/2 C (approx.) oats
1/4 C (approx.) Italian-seasoned breadcrumbs, if you happen to have some. Otherwise use more oats.
1/4 C (approx.) grated parmesan cheese
1/4 C (approx.) ketchup
1 big fat squirt of yellow mustard
Salt & pepper to taste
Preheat oven to 400. Saute onions and bell pepper in olive oil over medium heat until soft. Allow to cool slightly, then transfer to a large mixing bowl. Add remaining ingredients. Take off your rings and mix thoroughly with your fingers. You may want to add more oats or breadcrumbs if the mixture seems too wet; more ketchup if it seems too dry. Do not get hung up on measurements here. It’s just meatloaf; it will turn out fine no matter what. Eyeball it and have fun.
With your finger, score the meatloaf mixture into four quadrants. Pinch off each quadrant, shape into a heart (or whatever shape you want), and place in a greased casserole or baking dish. Cover with aluminum foil and bake 30-40 minutes or until hearts are firm or reach 170 degrees when a meat thermometer is inserted into the center. Remove foil and bake for about 10 more minutes to get them nice and brown.
Sometimes I make a classy glaze by mixing ketchup, yellow mustard, and brown sugar in a bowl. Spoon the glaze over each heart and bake until glaze is slightly bubbly, about 5 minutes. You can also serve these plain. Serves 4.
And one last thing today… this precious baby girl is Ava.
Ava’s dad, Adrian, just started a hilarious blog called Dad or Alive: Confessions of an Unexpected Stay-at-Home Dad. Highly recommend!
Hugs and kisses,
