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Turkey Meatloaf with Sriracha Relish Sauce

Sriracha Relish Sauce makes this a meatloaf to remember. And that’s not all. Try it in or on your burgers, or as a marinade for tofu before pan grilling!

Turkey Meatloaf with Sriracha Relish Sauce

Turkey Meatloaf with Sriracha Relish Sauce

Yield: 4-8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • MEATLOAF:
  • 1/2 cup fresh bread crumbs
  • 1/3 cup whole milk or almond milk
  • 2 pounds ground beef chuck, turkey or ground chicken
  • 1/4 cup grated onion
  • 1 carrot, or sweet potato peeled and grated
  • 2 minced garlic cloves
  • 1 large egg
  • 2 teaspoons coarse salt
  • 2 teaspoons fresh chopped thyme
  • 1/2 teaspoon freshly ground black pepper
  • SRIRACHA RELISH SAUCE:
  • 1/2 cup Traina Foods Sriracha Sun Dried Tomato Ketchup
  • 1/4 cup organic sweet pickle relish (I like to use Cascadian Farms brand)

Instructions

  1. Preheat the oven to 325°F with a rack in the middle position. In a large bowl, soak the bread crumbs in the milk for 5 minutes
  2. Make your Sriracha Relish Sauce. Mix together the Sriracha Sun-Dried Tomato Ketchup and sweet pickle relish in a small bowl. (Makes 3/4 cup) (Any unused portion can be refrigerated and used later.)
  3. Add the meat, onions, carrots or sweet potato, egg, thyme, salt, and pepper to the bread crumb mixture. Mix gently.

  4. Gently, shape the meat mixture into a loaf and put it in an 8 1/2-by-4 1/2-inch loaf pan. Note: If using turkey, oil or spray pan) Make 3 thumb size holes, evenly spaced lengthwise, in the meat loaf and fill them to the top with the Sriracha relish sauce.
  5. Bake for 40 to 45 minutes, or until firm to the touch. Remove from the oven and let rest for 10 to 15 minutes.
  6. Pour any accumulated juices over the top of the meat loaf. Slice and serve with the remaining Sriracha relish sauce on the side.

Notes

I always grate the onions to avoid large chunks in the meat loaf which are unpleasant . Use a box grater and they'll melt into the meat mixture as it cooks.

The addition of grated carrots helps keep the loaf moist. Also, if you choose to use ground turkey, mix it together only enough to bind ingredients together. Otherwise, you break down the fats and may cause the meatloaf to be dry.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 152mgSodium: 1255mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 40g

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© Carol Takakura
Cuisine: American / Category: Meat and Poultry

 

Thanks for trying my recipes!

 

About Traina Foods

Over the last two decades, Traina Foods has grown into a full-scale provider of sun-dried fruits and vegetables serving a global market. Located in Patterson, CA at the original farm where they have been operating since 1926, this family-owned and operated company is committed to its roots, taking advantage of rich soils, mountain water and California sun to create products the old-fashioned way.

To learn more, visit Traina Foods.com

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own. 

 

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Cashew Crusted Cod

 

Cashew Crusted Cod

Cashew Crusted Cod

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 4 6-oz cod fillets
  • 2 tablespoons silken tofu
  • 4 tablespoons chives, chopped
  • 1 teaspoon horseradish
  • Grated zest and juice of 1 lemon
  • My Sage Gourmet Herbes de Provence (or Sea salt) and black pepper
  • 1/2 cup cashews, very finely chopped

Instructions

  1. Preheat oven to 425 degrees.
  2. Place cod in a lightly greased, shallow baking dish.
  3. In a small bowl mix the tofu, chives, horseradish, lemon zest and juice.
  4. Season mixture with sea salt and pepper.
  5. Cover cod evenly with mixture.
  6. Top with cashews.
  7. Bake for 18-20 minutes or until the fish is done and the crust is golden and crunchy.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 249mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 42g

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© Carol Takakura
Cuisine: Healthy; American / Category: Fish and Seafood
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Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

 

Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

Yield: 4 appetizer servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Ingredients

  • 4 medium-sized Portobello mushroom caps, wiped clean
  • 3 Tablespoons Epicurean Olive Oil. (I love the Basil, Garlic, & Cilantro/Onion blends)
  • 1 - 1/2 Tablespoons Sassy Cilantro Seasoning
  • 1 pound raw baby spinach washed and blotted dry with paper towels
  • 2 ounces Manchego cheese, thinly sliced into 10 pieces
  • 4-8 fresh basil leaves, washed and blotted dry with paper towels
  • FOR THE VINAIGRETTE :
  • 1 small shallot, finely minced
  • 4 Tablespoons Ripe Peach White Balsamic Vinegar or Alfoos Mango White Balsamic Condimento
  • Pinch of sea salt
  • 2 teaspoons freshly ground black pepper.
  • 1 Tablespoon Olive Oil
  • -Optional- Chives for garnish.

Instructions

Preheat Grill to medium-high, wipe with oil or spray as needed to prevent sticking.

Vinaigrette dressing:

In a small bowl, whisk together, shallot, balsamic vinegar, sea salt, and pepper. Slowly incorporate in olive oil until mixed thoroughly.

Mushrooms:

  1. Brush mushroom caps well, on both sides with oil and season with My Sage Gourmet Sassy Cilantro, Tuscan, or Garlic seasoning blend.
  2. Grill over direct heat, Top side of the mushroom cap facing up, until lightly “charred”, takes approx. 4 mins.
  3. Gently flip mushrooms over and continue grilling until tender. approx. 3-4 minutes.
  4. While mushrooms are still on the grill, add basil leaves and top with cheese.
  5. On each plate, place a mound of Spinach leaves
  6. Carefully plate ea. mushroom cap on top spinach mound.
  7. Finish by drizzling each with vinaigrette and garnishing with chopped chives, if desired. Allow to stand 5 minutes to absorb the vinaigrette.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 12mgSodium: 414mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 7g

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© Carol Takakura
Cuisine: Vegetarian
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Gluten Free Tuna Burgers

These Tuna Burgers are so delicious!

Safe Catch is the only brand of tuna that tests every single tuna individually for mercury levels. There are no fillers or additives, just pure delicious responsibly, wild-caught tuna in every can.

Gluten Free Tuna Burgers

Gluten Free Tuna Burgers

Yield: 4 servings

Ingredients

  • 2 - 5 ounce cans, Safe Catch Brand Skip Jack Tuna (or their wild Albacore)
  • 2 teaspoons Annie’s Naturals Organic Horseradish Mustard (O,GF)
  • 1 large or 2 small egg/s, beaten
1 raw carrot, peeled and finely grated
  • 1⁄4 cup Ian’s Original Flavor Panko bread crumbs (GF)
  • 2 tablespoons chopped fresh chives, green onions, or shallots
  • 2 tablespoons chopped fresh parsley
  • 1/8-1/4 teaspoon Sriracha sauce (GF)
  • 1 cup lettuce, shredded
  • 2-4 teaspoons grapeseed or light olive oil
  • 4 Udi’s multi-grain buns (GF)

Instructions

  1. In a mixing bowl, combine tuna, mustard, egg, carrot, panko breadcrumbs, chives, parsley and Sriracha; Split evenly/shape into four patties, set aside.
  2. Heat large skillet for one minute-medium heat, then add enough olive oil to cover bottom of skillet.
  3. Sauté tuna patties for eight minutes ,gently turning once half way through. Note: It helps to use a fish turner or two spatulas, one on top, one on bottom to turn the burgers. That way, they hold together better.
  4. While burgers are cooking, toast buns, set aside.
  5. Plate burgers on buns, top with lettuce.

Notes

“GF” = gluten free, “O”=Organic

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 363mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 14g

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© Carol Takakura
Cuisine: Gluten-Free; Healthy; American / Category: Fish and Seafood; Sandwiches

 

To learn more, read my blog post:

Why Eat Canned Tuna?

 

For info on where to purchase Safe Catch Tuna

Safe Catch logo

visit their web site

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Buckwheat Noodles

Buckwheat noodles provide a plethora of healthy benefits. Check out this blog post to see the perks a’ plenty. 

This recipe is so easy and quick to make: 15 minutes top to bottom. I do suggest that you use organic, non-gmo products whenever possible and free range, organic meats. You might as well reap the full benefits in every way you can right? I only want the best for you!

Enjoy, and please share!

Buckwheat Noodles

Buckwheat Noodles

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

  • 1 pkg. buckwheat noodles
  • 1 pkg. buckwheat noodles
  • I package extra firm tofu, drained/pressed then cut into cubes
(optional add ins)
  • I package extra firm tofu, drained/pressed then cut into cubes
(optional add ins)
  • 1 pound ground turkey or Chicken breast
  • 1 pound ground turkey or Chicken breast
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Coconut Oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 
½ teaspoon sea salt
  • 
½ teaspoon sea salt
  • 
1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite
  • 
1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite!
  • 1 tablespoon Fish sauce (optional)
  • 1 tablespoon Fish sauce (optional)
  • Sriracha aka Rooster sauce to taste
  • Sriracha aka Rooster sauce to taste
  • 1 tsp dried lemongrass or fresh if you have to-shredded
  • 1 tsp dried lemongrass or fresh if you have to-shredded
  • Two handfuls kale (center rib removed, leaves torn into bite size pieces
  • Two handfuls kale (center rib removed, leaves torn into bite size pieces
  • Handful Napa cabbage torn into bite size pieces
  • Handful Napa cabbage torn into bite size pieces
  • 3-4 scallions (optional)
  • 3-4 scallions (optional)
  • Sesame Seeds Optional
  • Sesame Seeds Optional

Instructions

  1. Drain tofu in strainer, cover with a paper towel and put a heavy bowl or cup on top of it to press out extra moisture.
  2. In a deep pot, bring water to a boil for the buckwheat noodles
  3. In a large skillet, heat Sesame and Coconut oil over medium high heat (no higher!)
  4. Crumble ground meat into pan. Brown meat then drain off excess liquid.
  5. While meat is cooking cook your buckwheat noodles, They go quick, 2-4 minutes, so keep an eye on them
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  6. Drain noodles and set aside
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  7. Add remaining ingredients to skillet EXCEPT tofu.
  8. Gently stir to mix then reduce heat to low simmer for 5 minutes.
  9. Remove from heat. Add tofu to skillet turning gently to mix.
  10. Serve over Buckwheat noodles
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 156mgSodium: 2366mgCarbohydrates: 38gFiber: 5gSugar: 19gProtein: 49g

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© Carol Takakura
Cuisine: Asian / Category: Meat and Poultry; Vegetarian
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