Turk-Eye Meatloaves with Bloody Sauce
- 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
- Olive oil, for baking
- 1 small white onion, peeled, for garnish
- 1 black olive, for garnish
- Tomato Sauce:
- 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
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.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Aarti Sequeira
Recipe courtesy of Rachael Ray