Even though this winter hasn’t been particularly wintry (read: cold and rainy), a holiday is a perfect day to cook some comfort food. Welcome to President’s Day at our house. Two pounds of ground turkey (1/2 dark meat, 1/2 white meat) waiting in the fridge, along with carrots, broccoli, parsley, eggs and some other veggies that’ll share oven time with Pepper’s meatloaf. I adapted this recipe from Corbett Marshall and Jim Deskevich’s Eco Dog. Healthy Living for Your Pet. The best thing about cooking for your dog is that you’ll have an eager sous chef in your kitchen, watching your every move, and waiting patiently (or sometimes not so patiently) for dinner to be served. The first time I made this meatloaf, I didn’t have any parsley, so I used nori as a substitute. It worked out perfectly, adding a little bit of extra flavor, and with just a dash of salt and pepper, I had dinner for myself, too. Today I used parsley, and 1/2 carrot 1/2 parsnips for a slightly different flavor. And because I have a big oven, and am big on conserving energy, I roasted some red beets and sweet potatoes while baking the meatloaf for an hour at 350 degrees. And how do you kill an hour while waiting for your dinner to be ready? With taking the hound for a walk! Off we were for a quick spin around the ‘hood. And because it was a holiday, we ran into our resident greyhound, Kay. We love meeting our friends!
But now it’s time for dinner! Bon appétit!
P.S. Looks like dinner was a success!
Pepper’s Turkey Meatloaf
2 pounds of ground turkey
1 cup of cooked quinoa
2 large or 3 medium eggs
3/4 cup of flaxseed meal
1/2 cup of carrots (shredded)
1/2 cup of parsnips (shredded)
1 cup of broccoli (finely chopped)
1/2 cup of Italian parsley (coarsely chopped)
1 clove of garlic (finely chopped)
Mix all ingredients, transfer to 3×9 loaf pan. Bake at 350 degrees for 1 hour.
Dinner for the Human
I couldn’t resist the sweet potatoes and ate one of them with a little butter, salt and pepper. Ms Pepper enjoyed some bites and pieces of the peels. Meanwhile, the red beets were almost ready (they were big and needed an additional ten minutes in the oven), so I decided to put together a simple but nutritious salad with a lemon vinaigrette.
Red Beet and Quinoa Salad
1 handful of spinach
1 handful of mixed salad greens
1 red beet, diced
4 tb spoons of cooked quinoa (or more)
1/4 red onion, sliced
1 handful of walnuts, chopped
goat cheese (optional)
freshly squeezed lemon juice
olive oil (plus the beet-infused oil from roasting)
salt & pepper
The salad makes for a great meal by itself. Of course it’s hard not to add some of Pepper’s Turkey Meatloaf (along with some salt and pepper to satisfy the human taste buds.) Goat cheese blends nicely with the other ingredients for a meatless option and adds some extra protein. Pepper highly recommends the meatless version because she knows it means more meatloaf for her. Who can blame her?