Meatloaf, meatloaf, I hate meatloaf, double beatloaf.....

The title of this post is a reference to the classic A Christmas Story, but I'm sure it is the reaction from children everywhere when Mom tells them they're having meatloaf for dinner. Not my kids! It's my number one family requested dinner as well as client request (for my clients that only eat organic products I make this with organic ground beef). I transform it into meatballs with the addition of chopped basil and 1/2 cup of grated parmesan cheese. Our favorite sides are mashed sweet potatoes or cubed roasted sweet potatoes and roasted cauliflower or broccoli (you can always serve it with mashed potatoes and ask your kids "Who's Mommys little piggy?"). This is also one of those recipes that gets better with age, so make a big batch and freeze, it will be even better reheated. Enjoy!

1 large onion, cut into big chunks

1 large carrot, cut into big chunks

1 large stalk celery, cut into big chunks

3 cloves garlic

Add all of the above to your food processor and pulse until everything is finely diced, not pureed. (By the way you just created a Sofrito, a base for many good recipes)! Cook over medium heat with 1 tsp olive oil until softened, about 5 minutes. Pour into large mixing bowl and cool a few minutes. Add

1 cup old-fashioned oats

1 egg

2 large pinches Kosher salt

1 tsp dried or 2 tsp fresh thyme

Lots of fresh ground pepper

Mix all of the ingredients together, add

20 oz lean ground turkey

Mix with your hands until everything is incorporated well. Form into softball size balls, place on baking sheet. Brush with ketchup or fancy it up by mixing 2 tb apricot jam and 2 tb dijon mustard as a delicious glaze (good glaze for pork tenderloin or baked chicken breasts also). Bake at 400 approximately 25 minutes, until the top is nice and golden and the interior is at 165 degrees. Remove from oven and let rest about 10 minutes and serve!

Variations:

Italian style meatballs: Add fresh chopped basil, substitute the thyme for oregano and add about 1/2 cup parmesan cheese. Form into golf ball size balls and bake at 425 until golden brown or pan fry before making your sauce in the same pan. (For my tomato gravy I make the same Sofrito mentioned above, fry it with about 2 tb olive oil after I have removed my meatballs, cook until golden brown and add 2 tb ketchup, cook another few minutes then add 28 oz can crushed tomatoes, 2 large pinches of salt and 1/2 tsp crushed red pepper flakes. Add your meatballs back in and simmer about 15 minutes or as long as you wish!) Serve over whole wheat or regular cooked pasta.

Savory meatballs and gravy: Form the mixture into golf ball size balls and pan fry until golden brown, in about 2 tb olive oil. Remove and add 1 chopped onion, 1 chopped green or red bell pepper, 2 cloves garlic, 2 tsp thyme and cook over medium heat until softened, about 5 minutes. Add 2 heaping tablespoons of all-purpose flour, stir and cook about 1 minute. Add 2 cups low-sodium chicken or beef broth and 1 tsp Worcestershire sauce, along with a big pinch of Kosher salt and some fresh ground pepper. Stir and bring to a simmer, add meatballs and cook about 10 minutes. Serve the meatballs and gravy over whole wheat or regular wide egg noodles or mashed potatoes, or even rice. Enjoy!