Thursday 9 June 2022

Apricot Turkey Meatloaf - And Don't Forget The Eggplant

 Mm yes this does sound a bit odd, I'll admit.  (Or as a Brissie mate said: 'a perplexing mix'.  But I think sweet and sour eggplant is a thing :-)  This recipe started out in a magazine called Taste (March 2022 issue); the recipe is for a chicken, apricot and bacon meatloaf.  But I only had turkey mince in the freezer, and we don't eat bacon these days so ... baked eggplant slices it was.

I actually made the eggplant a day ahead of time, so it was all ready to go the next day.  It took quite a while, what with the slicing and the oiling and the baking ...  I do find it a wee bit irresistible I must say.  I don't know how people can detest eggplant.  What is wrong with them?? :-)  Just kidding - sort of.  Maybe it's like the coriander thing, where it tastes like soap?  In fact, Mr P. said he thinks the eggplant was a much better choice than bacon!


a tasty dinner


(Recipe adapted (a fair bit) by Sherry M.)

Serves 4-6:

ingredients:

For the eggplant slices: 

I used 640g./23 oz eggplant, sliced thinly  (see notes)

2-3 tsp sea salt flakes

4-5 Tbs EV olive oil 

(OR use 10 rashers rindless streaky bacon)

70g./2.5 oz dried apricots

enough boiling water to cover them in a heatproof bowl or jug

1 large egg

500g./18 oz turkey or chicken mince

70g./1 cup fresh or dried breadcrumbs - I used panko

40g./1.5 oz packet French Onion soup mix 

2 Tbs fresh parsley, chopped

1 Tbs chives, chopped

55g./⅓ cup pistachios, roughly chopped - plus 1 Tbs extra to throw on top of the meatloaf

30-40g./1-1.5 oz apricot jam

1-2 tsp water to thin out the jam for glazing the top

For the salad:

1 bunch watercress, picked over - or green leaf of your choice

1-2 long cucumbers - sliced, diced or peeled into ribbons

2 spring onions/shallots, finely sliced

a handful of red grapes

a handful of pine nuts (or pistachios)

fresh parsley and chives, chopped

black pepper, to your taste

2 Tbs olives - of your choice

1-2 Tbs EV olive oil


Method:

If using the eggplant, bake the oiled and salted slices on lined baking trays for about 25 mins. at 190C/375F, till tender and pliable

Leave to cool, or put in fridge till the next day or whenever making the meatloaf

Put the apricots into a jug or bowl, cover with boiling water and leave to soften for 10 minutes

Then drain 'em and chop 'em roughly - well, coarsely or whatever

And into a large mixing bowl they go, along with the egg, the mince, the breadcrumbs, the soup mix, the parsley and the pistachios

Get your hands in there, and give it a good old mix till well combined

Now grab a loaf tin (mine is 23x12x6cm/9x5x2.5in), line it with baking paper, and place the eggplant (or bacon) slices over the base and all around the sides of the tin, leaving an overlap which will cover the mixture 

Spoon the mixture into the tin, flatten down the top, then bring the excess eggplant over the top so you end up with a gorgeous wrapped up little baby

Shove her into the oven for 10 minutes, while you stir the apricot jam and water together in a jug

After the 10 mins., you brush half the jammy mixture over the top of your meatloaf, then back into the oven for about 15-20 mins.  Stick a skewer into it to check doneness! 

Brush the rest of the jammy mixture over the top, and throw on the extra pistachios (or pine nuts)

Leave to settle for a couple of minutes, then slice and serve with the salad


Notes:

I bought 2 eggplant which together weighed 780g.; then I trimmed them, and finally ended up using 640 grams all up, with a few slices left over

I luckily had some paper loaf tin liners in my pantry, which make life so much easier than using pieces of baking paper.  The original recipe called for using plastic wrap and shaping the mixture into a log, which you wrapped in bacon and placed on a baking tray etc etc  Nooooo ...

I ended up chucking most of the watercress to the birds.  By the time I had rinsed it, it was a soggy mess and life is just too damn short to pick over a bunch of watercress, my friends!


eggplant (baked)

ingredients gathered

ready for mixing

looks like a flower, or Audrey from the Little Shop of Horrors

after 10 mins. baking 

ready to serve

ready for the eating :-)

oopsie! this is when it was finished baking
(Blogger won't let me put this photo where it belongs!)




© Sherry M.





46 comments:

  1. This just looks delicious! I will have to try this using zucchini for the eggplant. I love eggplant, unfortunately it does not love me back.

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    1. thank you Anne. what a shame about eggplant. but i do enjoy zucchini too!

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  2. We haven’t developed a liking for eggplant but you make it look delicious

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    1. oh no marie. eggplant is a wonder! i think some people find it slimy but happily me and Mr P. both like it.

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  3. Eggplant is one of my true loves. I wouldn't have thoought of substituing it for the bacon but I can see with the consistancy how that would work. I'd try it.

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  4. What a neat recipe! I adore eggplant, but have never had it in meatloaf. Must try this! Really creative -- thanks.

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  5. It looks very DELICIOUS, Sherry. But I must admit that I prefer bacon :-) The juicy meatloaf is absolutely irresistible.

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    1. thanks angie. yep i love bacon too but my waistline and the dead piglets don't let me eat it anymore ...

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  6. You're right -- it does sound a bit odd! But you never know -- sometimes odd is the best!

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  7. This looks SO good! My husband is very anti-eggplant but he loves baba ganoush so go figure! He says it's the texture he doesn't like (too slimy) but I think this moreish meatloaf could win him over. It's definitely won me over and I do have some turkey mince in the freezer...

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    1. thanks sammie. it's worth a go. the eggplant is all caramelised and delish.

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  8. I do not belong to the "I hate eggplant" club. In fact, I start many recipes by slicing, oiling, and baking just as you did. I use silpat mats to line the sheet pan. I think I would like your concoction!

    best... mae at maefood.blogspot.com

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  9. Hi this is Bernadette, this is such a unique recipe and I am very fond of eggplant, so I definitely am going to try it. Thanks.

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    1. hi there B I'm glad to hear you will try it. We really enjoyed it; hope you do too.

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  10. Not an eggplant fan but you make this dish look simply delicious lovely

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  11. I love the idea of using eggplant instead of bacon - in fact I have made a vegan eggplant "bacon" before that worked really well.

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    1. yes the eggplant worked well. i was very happy with it.

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  12. Yes, this certainly is off the beaten path, but in a very good way. I think it sounds delicious!

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  13. I too have never heard of using eggplant in this way ... I think I might have to give it a try.

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  14. Lovely presentation! Eggplant and I are not the best of friends, and less so with my family, unfortunately.

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    1. oh dear. they are definitely sadly missing out ...

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  15. I totally understand what you mean about eggplant - it gets a bad rap. I think it was years and years of soggy, boring eggplant recipes that makes people cringe away from it. But this recipe isn't boring at all! I love the flavor combination. It's different, but I bet it was delicious. And that addition of nuts is perfect for a crunch factor!

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    1. thanks david. this worked out well i'm glad to say.

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  16. Very interesting recipe! I'm curious about this yummy Middle-Eastern twist with the dried apricots and the pistachios, it looks super tasty!

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  17. I adore eggplant, and hubby doesn't mind it either now. Anything with apricots in it has my vote, and I think this is a much healthier option then the original taste version. I'm very careful with what I eat at the moment, my gut has decided to become sensitive, and eggplant ticks all the boxes,but nuts don't, however I love the versatility of this recipe.There is an interesting Middle Eastern twist to it. Thanks Sherry.

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    1. oh no. that's no good about your gut. i think i am just getting old as i tend to like much blander foods than in my younger days. I'm getting so boring :-)

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  18. I don't know what's wrong with those folks who detest eggplant either - because it's SO delicious! Such a creative and unique dish, and it looks and sounds awesome!

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  19. Well, you know I love eggplant and would seriously prefer it in this preparation to bacon. Nothing against bacon — I like it once a year! I love this recipe, Sherry, and will definitely make it soon!

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  20. Your version sounds delicious but I would go with the bacon :)

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  21. Love eggplants myself! I never could understand why folks did not enjoy them(laugh). The beauty of eggplant is besides soaking up the oil, it soaks up all the flavors you provide. Your dish looks delightful!

    Velva

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  22. I'm with you-I don't know how anyone could not like eggplant but I know of someone that does. Truly perplexing but then again she has a lot of food dislikes.

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    1. funny how we all like different things. just as well really otherwise we'd run out of everything :-)

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  23. What a very interesting take on on meatloaf. I've never been a fan of meatloaf but this one is so unusual that it's has drawn my interest. Love the topping of eggplant!

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