You guys. I bought a mandolin. :::hangs head in shame:::
This may not seem like breaking news to you, but believe me, it is a great big deal in my tiny little kitchen world. I am not a fan of kitchen gadgets. I have made this my soapbox speech for years and years, ranting about how I don't understand why in the world one would spend their hard-earned money on an item that does something that they can totally accomplish without it.
And now, this.
I bought it because my husband dear literally broke our {personalized} cutting board in half hacking sweet potato into thinly sliced pieces, and then I knew it was time. Plus, HomeGoods. I cannot escape that store without absolutely convincing myself that I NEED something that I most certainly do not need. But I digress.
Anyway, he was super excited when I brought it home because after watching an episode or two of Iron Chef or one of those crazy culinary competition shows, he decided that a mandolin is a complete necessity in life. You know, just in case you want to shave a $100 truffle {which we never have} or shred cabbage for homemade sauerkraut {which we've never made}.
So I bought it to humor him. And to show him how useless and silly of a purchase it really is.
And then... I used it. And I wanted to mandolin ALL THE THINGS. I started shredding & slicing just about everything I could get my hands on. Needless to say, we've been eating a lot of flat food.
Ugh. I hate it when I'm wrong. {Though it isn't too often.} ;)
Anyway, there is a point hidden in all this self-loathing: Meatloaf.
Did you grow up eating meatloaf? Because I didn't, and I've always been kinda happy about that. It's not something that has ever appealed to me. It's a loaf... of meat. And I -- not being much of a meat eater -- don't really understand the allure.
However, one time I saw Ina making meatloaf and suddenly I wanted to make meatloaf. Funny how that happens. I think it was because she slathered it in sauce that it looked more appetizing to me. And I do love a good sauce. So really, the whole "meatloaf" thing was just a guise... a mode of transport, if you will, for sauce.
After attending a sampling last week for a line of gourmet condiments created by Victoria Amory, I remembered how much I like saucy things. Especially when the sauce is artisanal Champagne Ketchup. I taste-tested all 9 of the fabulous flavors {like, straight up, on a spoon} and promptly bought some to take home. But you can't serve just ketchup, no matter how fancy, to a hungry husband.
So, meatloaf. {See? I told you there was a point.}
Since I'm infatuated with the mandolin, I had to let it get it on the action, too. I mandolined up some yellow squash and threw it in the mix, along with ground turkey and onions {which I just diced with a knife. I do still remember how to do that.}. I scooped the mixture into a muffin tin {because that's how I roll} and topped it all off with a saucy layer of Champagne Ketchup.
The result was juicy, saucy, flavorful little meatloaves that bore no resemblance to the "loaf" I always avoided. Or, sauce-mobiles. I have a whole new outlook on meatloaf. And mandolins. And ketchup.
And life as I know it will never be the same.
Saucy{Mini}Turkey Meatloaves
Makes about 9 mini meatloaves
1 pound ground turkey meat
1 cup yellow squash, shredded
1 cup onion, finely diced
1 teaspoon garlic powder
1/4 to 1/2 teaspoon sea salt
3 tablespoons {9 teaspoons} fancy ketchup, like Victoria Amory's Champagne Ketchup
1. Preheat the oven to 400 degrees. Prepare a cupcake tin by spraying with non-stick spray. {I just use olive oil in the Misto. Yikes. Another kitchen gadget.}
2. In a large bowl, combine turkey meat, shredded squash, onion, garlic powder and salt. Mix, until thoroughly combined, but try not to overmix.
3. Using an ice cream scoop {or, you know, a spoon}, drop a scoopful of turkey mixture into each sprayed cupcake well. Slightly flatten the tops, but don't mush it down too hard.
4. Top each mini meatloaf with about a teaspoon of ketchup. Bake for approximately 20 minutes or until the meat is totally cooked through. Remove from oven when cooked through and allow to sit for about 5 minutes. {There will be a lot of juices & liquid in each little well. You can pour out the fat/juice if you'd like.}
Serve hot with extra ketchup for dipping.
