February 9, 2015 | Posted by Charlotte March
Whenever I am on the prowl for a cozy meal, I look no further than the tattered cookbooks I inherited from my grandmother. Leafing through the grease-stained pages adorned with annotations in her flowing script, I find an unlimited selection of hearty comfort foods. This year, though, having spent the month of January devoted to clean eating, it’s seems sacrilegious to dive headlong into a recipe whose first ingredients are ground veal and lard. It seems my quest for my favorite comfort food, meatloaf, would need to take a bit of detour.
Stephanie Banyas, a fellow B-Teamer with an extensive, borderline spooky knowledge of Bobby’s recipes, recommend a veggie-heavy one with ground turkey and a balsamic glaze. This recipe (which was one of the all-time most requested recipes when Bobby demonstrated it on the The Early Show on CBS) was exactly what I wanted: savory, homey and really freaking delicious. Ounce for ounce, the veggies outnumber the turkey, but it was hearty enough to satisfy my husband -- who assiduously avoids any and all vegetables except for the tomato sauce on pizza.
I made a few changes here and there, stirring baby spinach into the sautéed vegetables during the last minute of cooking and subbing tamari for balsamic (because I ran out).
By and large, this recipe is as easy as it is bulletproof. Simply saute the vegetables until tender, let them cool, and mix in the rest of the ingredients -- most of which you likely have in your pantry or refridgerator already. The glaze is genius: sweet ketchup, something a litlle salty and tart, and a pinch of chili flakes.
The recipe says you need to let it rest for 10 minutes before cutting, which I geniuly tried to do. I think I made it to 6 minutes...and then I had to dig in!