Robin Anish | The Table Is Set: Welcome spring with a flavorful turkey meatloaf
A mantra "it will come," "it will come" "it will come."
Repeat over and over again, and it will help maintain your sanity until Mother Nature stops teasing us with only occasional snippets of spring like weather.
As I'm writing this column the morning after Easter it is snowing, and I'm fuming over it when just the day before there was no snow! How can that be!
Spent with my family, Easter was lovely. Yes, the day was a bit chilly, but a light jacket took care of that, then the sun came out in the afternoon in full force.
The Easter bunny must have gotten a tip from the weatherman that spring weather would prevail on this day because he knew it would be nice enough to hide eggs outside! So, my young nieces, namely, Reese, Brixton, Hanna and Anna, the little scavengers that they are, made a beeline outside and found every single egg the Easter bunny hid!
The girls were ecstatic to be outside swinging, blowing bubbles and chasing each other. They scoured the landscape for interesting little stones that were smooth and shiny or colorful and sparkly in the sunshine, and Reese was very pleased to find a purple crocus blooming.
They had so much fun and, you know, if the day had turned out cold and snowy, they wouldn't complain about the weather, they'd put on their winter jackets and go outside and play, having just as much fun.
I am going to think like a kid and be happy to take each day as it comes and remember that it will come spring will come!
Fresh asparagus or spring peas, along with buttered red potatoes, are perfect compliments to this savory meatloaf made with ground turkey and sweetened with an orange apricot glaze.
Turkey and apricot meatloaf
1/3 cup orange juice, preferably fresh squeezed
2 tablespoons soy sauce
1 cup finely chopped dried apricots
2 pounds ground turkey
3/4 cup plain bread crumbs
1 small onion finely chopped
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1 egg, beaten
8 slices bacon
Preheat oven to 350 degrees.
Puree orange juice, soy sauce and 1/4 cup apricots in a food processor until smooth.
Mix together turkey, remaining 3/4 cup apricots, onions, bread crumbs, seasonings and egg. Shape into a loaf in a 13 by 9 inch baking dish. Lay bacon strips over the top and spread the apricot puree over the top.
Bake the meatloaf until internal temperature reaches 165 degrees on a meat thermometer. Keep in mind that when using ground turkey cooking to this temperature is essential. This should take about 1 hour and 10 minutes.
Let the loaf rest 15 minutes before slicing and serving.
By the way, as I've finished this column, the snow has stopped and the sun is peaking out. I do believe it will come! Spring will come!
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