TURK-EYE MEATLOAVES WITH BLOODY SAUCE

Turk-Eye Meatloaves with Bloody Sauce image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 26

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Ingredients

1/2 pound ground turkey
1/2 pound chicken sausage, removed from casings (about 2 links)
1 small zucchini, grated
1 cup fresh pomegranate seeds
3/4 cup bread crumbs
1 shallot, minced
1 egg
2 cloves garlic, chopped
2 teaspoons ground cumin
2 teaspoons ground sumac
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Olive oil, for baking
1 small white onion, peeled, for garnish
1 black olive, for garnish
1 (6-ounce) can tomato paste
1 cup red wine
1/2 cup water
1 bay leaf
1 teaspoon dried thyme
Kale, recipe follows
2 teaspoons olive oil
1 clove garlic, minced
1 bunch black or green kale, trimmed and sliced
1/2 cup water
1 date, minced

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.

*** Explore more Turk-Eye Meatloaves With Bloody Sauce Recipes »

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Muqadas bhatti

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This recipe was a disaster. The meatloaf was dry and crumbly, and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this dish again.

Yassine Safouani

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This dish was a little too spicy for my taste, but my husband loved it. He said it was the best meatloaf he's ever had. I'll definitely be making it again, but I'll use less chili pepper next time.

Salma Bb

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I'm not a huge fan of meatloaf, but this recipe changed my mind. The meatloaf was moist and flavorful, and the sauce was the perfect complement. I served it with mashed potatoes and green beans, and it was a hit with the whole family.

Nuray Siddiqua

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This Turk Eye Meatloaves with Bloody Sauce recipe was a real winner! The flavors were incredible, and the presentation was stunning. I especially loved the combination of the savory meatloaf with the sweet and tangy sauce. I will definitely be making

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