Turkey Meatloaves With Braised Cabbage Recipes

BRAISED CABBAGE

Steps:

• In a large pot, add the oil and cook the bacon until browned and crispy. Add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix. Add the beer, season and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
• Remove the bay leaves and serve immediately.

TURK-EYE MEATLOAVES WITH BLOODY SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine the ground turkey, chicken sausage, zucchini, pomegranate seeds, bread crumbs, shallots, egg, garlic, cumin, and sumac. Season the mixture with plenty of salt, and pepper. Combine lightly, do not over mix.
• Line a small baking sheet with foil and drizzle with oil. Split turkey mixture into four equal portions. Take each portion and shape into an eye shape that's long, flat and about 1-inch high. Place on the prepared sheet pan.
• Cut the onion in half and pick out 2 "leaves" from the center of each half. Place one "leaf" in the center of each turkey "eye" so it looks like the white of an eye. Then slice the olive in half and place each in the center of each turkey eye.
• Bake the meatloaves in the oven, about 20 to 25 minutes, or until a thermometer inserted in the middle of the loaves reads 160 degrees F. Remove and set aside. Cover with foil and keep warm.
• While the turkey is baking, make the tomato sauce.
• To make the tomato sauce: Stir the tomato paste, wine, water, bay leaf, and thyme together in a small saucepan. Bring the mixture to a boil, then lower to a simmer and cook for 20 minutes, seasoning with salt, and pepper along the way.
• To make the kale: Heat the olive oil in a large saute pan over medium-high heat until shimmering. Add the garlic and cook 30 seconds. Add the kale and cook 1 minute, then add the water and dates. Lower the heat to medium, cover and cook 5 minutes, or until the kale has softened but still has a bite.
• To serve, divide the kale among 4 plates, top each with a turkey meatloaf "eye" and top with tomato sauce around the "white" of the eye.

QUAIL MEATLOAF ON POLENTA AND BRAISED CABBAGE

Steps:

• To make the quail stock:
• Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve.
• To make the meatloaf:
• Preheat the oven to 400 degrees F.
• Grind the reserved quail meat in a meat grinder; you'll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it's soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour.
• Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don't both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock.
• Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency.
• To make the cabbage:
• Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour.
• To serve:
• Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that's about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.