Here we go, night two. This turned out really good, I was really impressed with it. It was very easy and super tasty. We have lots of leftovers now though, so tomorrow might end up being a leftover dinner and we’ll stretch out the 7 dinners of 8 nights (or maybe more at this rate). Sorry about the picture, I forgot to take one right away! It smelled too good!
Serves : 4 Prep: 15 min Bake: 45 min
1/2 kaiser roll, finely ground or 1/2 cup breadcrumbs
1/3 cup of milk
1 large egg
1/2 cup ketchup
1 1/2 cup chopped flat-leaf parsley
salt and pepper
1 onion grated, plus 1/2 cup chopped onion
2 tablespoons extra-virgin olive oil
1 bunch Swiss chard – tough ends trimmed, stems chopped and leaves torn into 1-inch pieces
1. Preheat the oven to 375 degrees.
2. In a small bowl, soak the breadcrumbs in the milk for 5 minutes.
3. Meanwhile, in a large bowl, whisk together the egg and 2 tablespoons ketchup; crumble in the turkey and stir in the parsley, 2 teaspoons salt and 1 teaspoon pepper. Mix in the grated onion and soaked breadcrumbs. (Be careful not to leave the breadcrumbs soaking too long – I did and they got all solid and hard, so I had to add more milk)
4. Spread evenly in a greased 9-inch pie plate and brush withe the remaining 6 tablespoons ketchup.
5. Place on a rimmed baking sheet and bake until cooked through, about 45 minutes.
6. Meanwhile, in a large skillet, heat the olive oil over medium heat
7. Add the chopped onion and cook until softened, about 6 minutes
8. Add the Swiss chard stems and cook until tender, about 4 minutes
9. Add the chard leaves and cook until just wilted, about 2 minutes, season with salt and pepper
10. Serve with the meatloaf!
Hope you enjoy it!