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Turk-Eye Meatloaves with Bloody Sauce (Aarti Sequeira) Recipe

Turk-Eye Meatloaves with Bloody Sauce (Aarti Sequeira) Recipe

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Turk-Eye Meatloaves with Bloody Sauce (Aarti Sequeira)

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Ingredients:

Serving

1/2 lb ground turkey
1/2 lb chicken sausage, removed from casings (about 2 links )
1 small zucchini, grated
1 cup fresh pomegranate seeds
3/4 cup bread crumbs
1 shallot, minced
1 egg
2 cloves garlic, chopped
2 tsp ground cumin
2 tsp ground sumac
kosher salt and freshly ground black pepper
olive oil , for baking
1 small white onion, peeled, for garnish
1 black olive, for garnish
1 (6-oz) can tomato paste
1 cup red wine
1/2 cup water
1 bay leaf
1 tsp dried thyme
kale , recipe follows
2 tsp olive oil
1 clove garlic, minced
1 bunch black or green kale, trimmed and sliced
1/2 cup water
1 date, minced

Directions:

Preheat the oven to 375 degrees F.
In a large bowl, combine the ground turkey, chicken sausage, zucchini, pomegranate seeds, bread crumbs, shallots, egg, garlic, cumin, and sumac. Season the mixture with plenty of salt, and pepper. Combine lightly, do not over mix.
Line a small baking sheet with foil and drizzle with oil. Split turkey mixture into four equal portions. Take each portion and shape into an eye shape that's long, flat and about 1-inch high. Place on the prepared sheet pan.
Cut the onion in half and pick out 2 leaves from the center of each half. Place one leaf in the center of each turkey eye so it looks like the white of an eye. Then slice the olive in half and place each in the center of each turkey eye.
Bake the meatloaves in the oven, about 20 to 25 minutes, or until a thermometer inserted in the middle of the loaves reads 160 degrees F. Remove and set aside. Cover with foil and keep warm.
While the turkey is baking, make the tomato sauce.
To make the tomato sauce: Stir the tomato paste, wine, water, bay leaf, and thyme together in a small saucepan. Bring the mixture to a boil, then lower to a simmer and cook for 20 minutes, seasoning with salt, and pepper along the way.
To make the kale: Heat the olive oil in a large saute pan over medium-high heat until shimmering. Add the garlic and cook 30 seconds. Add the kale and cook 1 minute, then add the water and dates. Lower the heat to medium, cover and cook 5 minutes, or until the kale has softened but still has a bite.
To serve, divide the kale among 4 plates, top each with a turkey meatloaf eye and top with tomato sauce around the white of the eye.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	514.63 Kcal (2155 kJ)
Calories from fat	195.7 Kcal
		% Daily Value*
Total Fat	21.74g	33%
Cholesterol	121.42mg	40%
Sodium	830.3mg	35%
Potassium	609.22mg	13%
Total Carbs	40.37g	13%
Sugars	14.73g	59%
Dietary Fiber	3.62g	14%
Protein	29.57g	59%
Vitamin C	11.5mg	19%
Iron	4mg	22%
Calcium	106.7mg	11%

Amount Per 100 g
Calories	131.42 Kcal (550 kJ)
Calories from fat	49.97 Kcal
		% Daily Value*
Total Fat	5.55g	33%
Cholesterol	31.01mg	40%
Sodium	212.03mg	35%
Potassium	155.58mg	13%
Total Carbs	10.31g	13%
Sugars	3.76g	59%
Dietary Fiber	0.93g	14%
Protein	7.55g	59%
Vitamin C	2.9mg	19%
Iron	1mg	22%
Calcium	27.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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