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  • {Recipe Redux} Leftover Meatloaf Hash

    Sunday, March 22, 2015

    Leftover Turkey Meatloaf Hash
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    This month’s Recipe Redux theme challenged contributors to make one meal into two. Essentially…a “what to do with leftovers” challenge. Oh, and of course, it had to be healthy, ’cause that’s what Recipe Redux (and this blog) is all about!

    Enter leftover meatloaf–the ultimate in bourgeois home cooking. While it often ends up in sandwiches the day after (not that there’s anything wrong with that), there are more delicious fates that can befall those remaining slices of meat made into a loaf. At least, that’s what I’m proposing with this recipe.

    Leftover Turkey Meatloaf Hash kindred-kitchen 2_edited

    I recently made turkey meatloaf for the first time in a very long time. I really can’t even remember the last time I made it, but on one particularly gray and chilly day, I just couldn’t get the thought of meatloaf and mashed potatoes out of my head.

    And then there were leftovers….

    Which is fine…except…I’m not a fan of meatloaf sandwiches. There’s something about them that just doesn’t seem right. Like when my mom used to put leftover spaghetti and sauce between two slices of very buttered very white bread. And. Ate. It. Happily.

    (Is it any wonder I was a chubby kid?)

    Leftover Turkey Meatloaf Has with Winter Veggies

    Now, I’m not one to waste food–or eat an entire meatloaf in one sitting–so I had to come up with something that didn’t make me want to run out of the kitchen and into the arms of a plateful of takeout tacos. After milling through the pantry and fridge and discovering a bunch of veggies that needed to be used soon, lest they suffer an unceremonious fate in the compost bin, hash was the natural choice.

    I gotta say…it was pretty yummy!

    Feel free to use whatever veggies you like. The combination of fall vegetables worked really well with the flavors of the meatloaf, and made for a creative take on a traditional hash.

    Don’t you wish you had some leftovers hanging out in the fridge?

    Turkey Meatloaf Hash with Fall Vegetables

    {Recipe Redux} Leftover Meatloaf Hash

    servings: 4 | time: about 40 minutes

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    1/2 large onion, chopped

    3 cups acorn or delicata squash, cut into 1/2 inch cubes

    2 cups potato (I used sweet potato), cut into 1/2 inch cubes

    15 large Brussels sprouts, quartered

    about 4 cups leftover turkey meatloaf, cut into 1/2 inch cubes

    1 TBSP. each minced fresh sage and rosemary

    Olive oil

    Salt and pepper

    Handful of parsley, chopped

    4 poached eggs


    Preheat oven to 350

    1. Heat a large cast iron pan over medium heat. Add a generous drizzle of olive oil

    2. Add the onion, squash and potato. Saute for 10 minutes. Season with salt and pepper to taste

    3. Add the Brussels sprouts, toss to combine and place in the oven. Roast for 20 minutes or until the vegetables are just tender

    4. Add the cubed meatloaf and chopped sage and rosemary to the pan, toss to combine, and roast for an additional 10 minutes. Remove from oven, season to taste with salt and pepper, and set aside while you poach the eggs

    5. Add the parsley to the hash and stir to combine

    6. Place 4 equal portions of hash in large shallow bowls. Top with poached eggs and serve with crusty bread


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