Turkey Meatloaf with Truffled Parmesan Mashed Potatoes and Maple Glazed Brussel Sprouts with Crispy Onions

Now that it's finally cool enough to turn the oven on - here's a lovely dinner to usher in the fall season.

Turkey Meatloaf

1 lb organic ground dark meat turkey

3/4 cup seasoned breadcrumbs

1 tsp. garlic powder

1/2 packet (about .5 oz) organic onion soup mix (I used Simply Organic brand, but Fantastic Foods makes a good one as well)

1/2 tsp. salt

1/2 tsp. fresh ground pepper

2-3 tbs. Worcestershire sauce

3 tbs. ketchup

3 tbs. your favorite bbq sauce

1 egg

Preheat oven to 400 degrees. In a bowl, gently combine all ingredients except the egg with your hands or a fork. When combined, add egg and mix gently but thoroughly. Put mixture into a loaf pan and bake for 45-60 minutes or until cooked through. After 35 minutes, cover with foil for the remainder of the cooking time.

Truffled Parmesan Mashed Potatoes

3-5 medium-large organic potatoes (Russet or Yukon Gold are best) OR you can cheat by using Alexia brand frozen organic Yukon Gold mashed potatoes. Prepare according to directions, then add the remaining ingredients.)

2-3 tbs. Earth Balance spread

1-2 tbs. black truffle butter (I used D'artagnan brand) OR 1 tsp. or a drizzle black truffle oil*

1/4 cup fresh grated Parmesan or Romano cheese (more if you like it really cheesy)

3/4 - 1 cup Silk brand soy creamer OR milk

1 tsp. salt or to taste

Fresh ground pepper to taste

Peel the potatoes if you wish (I generally don't when I use Yukon gold), then cut them into chunks. Place into a large pot of boiling water and cook until tender. Drain. With a potato masher, smash them down a little bit. Add salt, pepper, soy creamer, cheese, truffle butter/oil, and Earth Balance. Continue to mash until they reach desired smoothness. Adjust seasonings if necessary and add more soy creamer if they need to be thinned out

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*I know truffle butter/oil is a bit pricey, but you only need to use little bit at a time and the results are fantastic. Keep the butter in the freezer to extend its shelf-life. Truffle oil can occasionally be found in the specialty foods section of TJ Maxx or Marshalls stores for just a fraction of its typical cost! Either way, it is a worthwhile investment for your pantry. 

I read a distressing article in the New York Times on October 5th by noted health authority Jane E. Brody that said even though everybody knows vegetables are good for them, most people are not eating enough of them. According to the National Center for Disease Control and Prevention, "Americans have fallen far short of the goal set a decade ago to increase consumption of vegetables."

Even though brussel sprouts have a bad reputation in terms of taste, they have great health benefits! In fact, the entire cruciferous vegetable family (broccoli, kale, cabbage, and collard greens to name a few) have been shown to help protect against cancer. I was never a huge fan of brussel sprouts, but after developing this recipe, I've changed my mind. Hopefully I can convert some skeptics.

Maple Glazed Brussel Sprouts with Crispy Onions

1-2 lbs. brussel sprouts, cleaned and tough bottoms trimmed (cut very large ones in half)

2-3 tbs. real maple syurp

1/4 - 1/3 crispy dried onions (I used Trader Joes brand but you can also use Lar's brand - both are a great all natural alternative to French's.)

Salt and fresh ground pepper to taste

1-2 tbs. olive oil

1/3 cup toasted pecans (optional)

Preheat oven to 400 degrees (or Convection Roast if you have that setting). Spread oil on a baking sheet and sprinkle on a small amount of salt. Place brussel sprouts on oiled sheet. Drizzle on maple syrup and add onions. Toss to combine. Season with a bit more salt and some fresh ground pepper. Roast until tender - about 20-25 minutes depending how big your brussel sprouts are.You can shorten the baking time by cooking your cleaned brussel sprouts in the microwave for 3-4 minutes in a covered bowl with a small amount of water before draining and following the rest of the directions. When cooked through, place in a serving dish and adjust seasonings as needed. Add another touch of maple syrup as well as the pecans if you are using them and toss to coat. If your pecans are not pre-toasted, sprinkle them on the baking sheet with the sprouts so they can cook as well.

One more note - I want to give a nod to my friend, author and Bucks County, PA native Karin Kasdin. She just released her 4th book Life, Death, and Doughnuts - the story of 4 women and their 50-year friendship "carried out primarily through monthly dinner parties." I just picked up at her launch-party, but you can find it on Amazon or in Barnes and Noble Bookstores.