Inspiration for this butternut squash & Trader Joe’s everything but the sesame seasoning came from one of my favorite order in dishes in Chicago is the Turkey Neatloaf from Beatrix (as I mentioned before in this post)
I’ve never tried recreating it and while this version wasn’t quite the same, it was a really good starting point and I’ll be making this one again very soon.
It was half planned/half made up on the spot. I knew I wanted to make turkey meatloaf and I knew I wanted to try using the new Trader Joe’s Everything But the Bagel Seasame Seasoning.
The Beatrix version has large hunks of sweet potato on it, and in hindsight a lot of rosemary which could have been a nice addition (generally speaking I think I needed some other spice or herb, but more on that in a minute…).
I also knew I wanted it to be moist and full of veggies, so while at TJ’s I grabbed a bag of pre chopped butternut squash which I ended up dicing into smaller pieces and I remembered that I had a bag of already diced celery in the freezer from a few weeks ago when I was making tuna salad all week at lunch time.
So without further ado, here are the deets:
What I used:
- 1lb ground turkey thigh
- 2 eggs (beat)
- generous palmful of everything bagel seasoning
- handful each of diced butternut squash & celery
- Sauté the butternut squash & celery until brown on the edges and soft.\
- Place the sautéed in the fridge to cool down
- Mix the turkey, seasoning, eggs, and veggies in a large bowl
- Place in a meatloaf dish and bake in the oven at 375 for 35 minutes, then turn up the heat to 400 for about 10-15 minutes, and finally put on broil for about 3 minutes to brown the top. I did drain off some of the liquid on the top, eye ball it.
- I probably could have used a pound and a half of turkey, however it was super duper moist and not dry at all which I think was due to the meat to egg ratio. It was enough to serve two adults with 1 slice left over
- While it was perfectly tasty it could have used something else, another herb or seasoning perhaps. OR as Beatrix does, serve it with a great sauce like their vegetarian gravy. Next time I’ll work on that.
- In terms of the butternut squash bag, I used about 1/4 – 2/3 of it for the meatloaf and then roasted the rest for my lunch time salads this week. I did dice the large pieces up to be pretty small
- Despite the picture below showing sweet potatoes, I ended up serving it up with roasted regular little potatoes and charred broccolini. YUM!