On June 15, we cooked up a storm with the Art Institute’s Culinary Director and AFC Vice President, Mark Davis. We did side by side comparisons of four loaves and they were all SO tasty! And, they happened to be pretty nutritious too 🙂 Definitely one to make again.

Thank you Chef Mark!

Turkey Loaf with Quinoa, Kale and Bacon
Chef Mark Davis CEC MBA
Makes 4 6-ounce portions

Quinoa:
¼ cup Rinsed quinoa
½ cup Water
Small pinch salt

In a small pan, heat quinoa and water to a simmer, cover, cook at very low 12-15 minutes while covered, remove from heat, rest covered for 5 minutes. Spread out on chilled plate and allow cooling.

Kale:
2 oune diced bacon
¼ medium yellow onion, peeled , diced
½ cup diced fresh kale, tightly packed
1 pinch nutmeg
½ teaspoon salt
¼ teaspoon fresh ground black pepper

Render bacon in a medium sauté pan until golden brown over medium heat. Add onions and cook until tender. Add Kale and stir until soft and tender. Grate in fresh nutmeg, add salt and pepper. Chill.

Panada:
1 slice multigrain bread, torn into chunks
1 egg beaten
¼ cup milk

Mix together and set aside.

Turkey Loaf:
10 oz Ground turkey (93% lean is good)
2 Tablespoon ketchup
1 Tablespoon Dijon Mustard
1 teaspoon Worcestershire Sauce
1 ½ Tablespoon Salt
1 teaspoon fresh ground black pepper

Topping:
1 Tablespoon Ketchup

Mix meat and flavorings together vigorously then add panada, Kale mixture and Quinoa, mix vigorously again until sticky and cohesive. Shape into loaf. Drizzle with ketchup. Bake in 350*F oven for approximately 40 minutes or until the internal temperature reaches 155*F. Remove from oven let rest 10 minutes, slice ½ inch thick and serve.

Enjoy!