Healthy Bites with Chef John Chiakulas of Beatrix

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The Recipe:

Turkey, Sweet Potato and Greens Neatloaf

 

The Ingredients:

2 lbs ground turkey

6 oz panko crumbs

1 cup whole milk

3 eggs

1/3 tbsp. chopped rosemary

1/2 tbsp. chopped sage

1 lb peeled sweet potatoes

2 oz light olive oil

6 oz fresh, shredded kale (ribs removed)

1 tsp chopped garlic

1/2 cup water

salt and pepper to taste

 

The Method:

 

Preheat oven to 350 degrees. Combine eggs, milk and panko crumbs. Set aside. Cut sweet potatoes into 1 inch cubes. Toss with 1 oz olive oil, lightly coat with salt and pepper, and roast in oven for 12-15 minutes until golden brown. Let cool thoroughly.

In a medium saute pan, warm 1 oz olive oil and chopped garlic, cook until garlic is light brown. Add kale then water and cook until kale collapses. Drain excess water and let cool.

In a separate bowl, combine turkey with panko crumb mixture and herbs. Add sweet potatoes and kale, mix until well combined. Transfer meatloaf mix into greased meatloaf pans. Cook 45 – 60 minutes, until firm in center (internal temperature of 145 degrees). Serve with your favorite side (suggestions: mashed potatoes and turkey gravy).

 

Beatrix is located at 519 N Clark St, Chicago, IL and can be reached at (312) 284-1377.

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