Mexican Turkey Meatloaf & Roasted Red Potatoes

First: HAPPY BLUE FRIDAY!!!!!  Those of us in the Pacific Northwest are pretty excited that the Seattle Seahawks have made it this far, and this weekend is a very. important. game.

Second: Today is a two recipe day – aren’t you lucky??  These recipes re-kicked off my blogging again.  I know that I blog in waves – every day for a week, then stop for a week or two, every day for a week, then stop for…you get the idea.  I know I need to become far more consistent, and I will do my best to make that happen!

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Also, the blog layout is waaaaaaay better than it used to be, trust me, but I know could still use some work.  Do you have suggestions on what you’d like to see on here?  Colours, themes, toolbars, etc?  If so, please share!

Now onto the recipes.  First off, I made this Mexican Turkey Meatloaf from Bev Cooks blog (which she got from this cookbook).  There was something…off…about it.  It was good, yes, but it wasn’t REALLY GOOD, and it wasn’t great.

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1. It wasn’t as flavourful as I was expecting it to be.  Given all of the yummy additions, I thought it was going to be packed…but it wasn’t.  If I were to make this again, I would definitely add more spices.

2. It was really watery.  Like…REALLY WATERY.  I had to drain the meatloaf pan 2-3 times during the cooking process because it was overflowing.  I have no idea how something like that would happen.  My friend and I were actually discussing it the other day, and I was thinking that it could have been a mix between the cooking spray and the salsa…maybe less salsa next time would be better?  I have no idea.

3. It calls for cheese, but needs MORE!  I could not taste it at all.  Actually, maybe that’s where the water came from too?  I dunno.

In any case, I don’t mean to deter anyone from cooking this, or to think it was awful, cuz it really wasn’t – my husband and I both ate two slices and had some leftovers, which is always nice!  It just was not quite what I thought it would be…

The roasted red potatoes from Aggie’s Kitchen, on the other hand, were a total delight!  I happened to have a bunch of red potatoes left over from a previous recipe, and I wanted to use them up.  I decided not to go with french fries, and this recipe really hit the spot.  They had a bit of zest and were incredibly flavourful!  I did have to cook them a bit longer than the recipe called for, though, because they were not fully cooked in the time that it allotted for.

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Mexican Turkey Meatloaf

serves 4

Ingredients:
-1.5lbs lean ground turkey
-1 egg
-1/2cu grated carrot
-1/2cu shredded Mexican cheese blend
-3/4cu chunky salsa (plus more for drizzling)
-1 pinch coarse salt
-1 pinch garlic salt
-1/2tsp ground cumin

Directions:
-Combine everything in a bowl and mix with your hands.
-Coat a loaf pan with cooking spray and pour in (or use a baking dish or something and form meatloaves, if you don’t have a loaf pan).
-Bake for 45mins at 400 degrees.

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Roasted Red Potatoes with Smoked Paprika

serves 4+

Ingredients:
-4-6 large red potatoes, skin on
-1/2tsp smoked paprika
-1/2tsp garlic powder
-3tbsp olive oil (I actually only used 1-2)
-2tsp chopped fresh chives (I used dried, since I already had them)
-dash of kosher salt and fresh ground pepper

Directions:
-Preheat the oven to 425 degrees.
-Cut the potatoes into 1-2″ pieces, leaving the skin on. Place in a bowl and cover with water.
-In a small bowl, combine olive oil, smoked paprika, garlic powder and chives. Pour over (drained) potatoes and gently toss until completely covered.
-Spread evenly onto a cookie sheet and place in oven.
-Roast potatoes for about 30-35 minutes, gently tossing halfway through. Once done, generously sprinkle with coarse salt and pepper before serving.

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