Healthy Bites with Chef John Chiakulas of Beatrix
Turkey, Sweet Potato and Greens Neatloaf
2 lbs ground turkey
6 oz panko crumbs
1 cup whole milk
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
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.