Turkey Meatloaf with Tomatoes, Arugula and Goat Cheese

Can you tell I have goat cheese in the fridge?  A healthy yummy meatloaf.  Easy to make and easy to eat.

 

1 tbsp olive oil

1 medium shallot chopped

1 clove garlic chopped

1 handful parsley chopped

2 cups arugula

2 roma tomatoes cubed

1 tsp salt

 

1.25 lb ground turkey

1 egg

1/2 cup milk

1 slice white bread

1/2 tsp salt

1 tsp dijon mustard

1/2 tsp honey

4 oz goat cheese

 

In a saute pan over medium high heat, heat olive oil.  Cook shallots and garlic until fragrant and soft about 3 minutes.  Add parsley and tomatoes, cook until tomatoes begin to wilt, about 3 minutes.  Add arugula and salt and wilt arugula.   Set aside and allow to cool.

 

Preheat oven to 375.  Soak bread with milk.  In a medium bowl add turkey, egg, soaked bread, salt, honey and mustard.  Combine with hands until bread is evenly distributed.  Add vegetable mixture and mix throughout.  Gently crumble in cheese and combine.

 

Put mixutre in loaf pan and cover with foil.  Bake for about 30 minutes.  Remove foil and allow meatloaf to brown, about another 20 minutes.   Allow to rest for about 30 minutes before eating.  

Refreshed-- Tart and snappy apple, fennel and fig salad

Life is worth celebrating!

Feeling happy and refreshed.  Even though I’m still working a lot I feel comfortable in my job and I’m loving what I’m doing.  Second year has been fantastic so far; I’m not so nervous about every decision I make or what everybody thinks of me.  I’m not falling asleep with the pager under my pillow praying it doesn’t beep.

This year I’m focusing on two goals--improving my surgical skills and more importantly appropriately counseling patients.  As much as I wanted to give patients the right information I think I failed many times last year due to time constraints, fatigue, frustration and lack of knowledge.  I’m trying to take the time to step back and truly make sure patients understand what is happening to them and why, and it’s a really good feeling.

I’m also trying to bring a bit of balance back into my life.  It’s easy to forget what being a human is like.  The other night I made this easy and fresh salad using fresh fall flavors which is very tart and sweet--but not too sweet.  The salad was very easy to make with a mandoline for thin slices.   A very sharp knife would work just as well.  I brought fresh figs as something new to try and was very happily surprised and how great they taste raw tossed in some lemon juice and olive oil. 

Tart and snappy apple, fennel and fig salad

2 gala or other tart apples cored, unpeeled

1 fennel bulb

4-5 fresh figs

1-2 lemons (depending how tart you like your salads)

½ cup toasted and salted pepitas

crumbled goat cheese

¼ cup olive oil

½ tbsp salt

With a mandoline or sharp knife, slice apples and bulb of fennel into paper thin slices.  In a medium bowl combine apple and fennel with lemon, salt and olive oil.  Toss to combine.  Place on platter, leaving remaining juices in bowl.  Slice figs into thin slices and toss in remaining dressing.  Place figs on top of apple and fennel combination.  Sprinkle pepitas and goat cheese on top.  Enjoy!