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  • Recipe: Turkey + Pork Meatballs with Sage Pesto

    The past three months have flown by but I have not forgotten to post some of our favorite recipes from the launch party this past December and this past weekend at Forest Ridge School of the Sacred Heart where we sampled our products and educated about the benefits of buying local with the mother's, daughter's and their friends in attendance. 

    For me the meatloaf recipe is one of my favorites, if not my favorite.  I have eaten alot of meatloaf since my childhood, it was a staple of our diet growing up and my mom often used it as  a means of hiding nutritious food right under our noses. So having a meatloaf mix as a staple in the Thyme + Season pantry to share with all of you makes me very happy and I hope all of you will enjoy as much as we do.

     

    Most of the goods

     

    The Traditional T+ S meatloaf:

    1 package Thyme + Season Meatloaf Mix

    2 pounds ground meat of your choice

    1/2 C. Milk

    1 Egg

    Prepare: In a large mixing bowl add contents of package to 2 lbs. ground meat of your choice.  Whisk 1 egg and ½ cup milk and add to bowl. Mix everthing well. Form into a loaf pan and poke 5 or 6 finger sized holes into loaf. Fill holes with catsup or BBQ sauce. Bake 1 hour at 350, check with meat thermometer for desired doneness.

    The Alternative T + S Loaf (As prepared at the event), Turkey and Pork meatloaf with Sage Pesto, arguably the best way to make it.

    1 package Thyme + Season Meatloaf Mix

    1-1/2 pounds ground turkey

    1/2 pound of ground pork sausage (buy without casing or remove from casing)

    1/2 C. oat milk (dairy free)

    1 Egg

    Prepare: Add contents of package to well mixed ground turkey and ground sausage. Add 1 egg and ½ cup oat milk. Mix well. Form into a loaf pan and poke 5 or 6 finger sized holes into loaf. Fill holes with sage pesto (recipe below). Bake 1 hour at 350, check with meat thermometer for desired doneness.

    Note: For meatloaf bites use mini-muffin tins and form the mix into small round balls and place into tins, baking time is approximately 12 minutes at 350 degrees.

    Bite size and fast

    Sage Pesto Recipe:

    1/3 C. olive oil

    1/3 C. pine Nuts

    1/2 C. fresh sage leaves

    5 or 6 garlic cloves

    Tsp. sea salt or mineral salt

    Tsp. fresh ground pepper

    Prepare: Add all ingredients to food processor or blender, blend until creamy texture, add more olive oil if necessary or garlic to give it an extra kick, salt and pepper to taste. 

     

            

     

    This pesto is a wonderful as a dipping sauce for the meatloaf and if you are feeling adventerous fill the holes of the meatloaf with this sauce before placing it in the oven and the flavors will bake right into the meat. This pesto will keep well for a while in the refrigerator so make a little extra and keep it on hand for tossing into pasta or for marinating a steak.  If you want to really use your pesto to its fullest, get an ice cube tray and fill the cubes with the pesto and freeze overnight, pop the little guys out of their tray and place in a freezer bag and you will have fresh pesto available anytime you need it, all you need to do is unthaw it over low heat on the stove.

    Your's from the Thyme + Season Kitchen

    Garrett

     

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