Food Network Magazine - (09)September 2020

weeknight

cooking

MINI BUFFALO TURKEY MEATLOAVES

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

¼ onion, roughly chopped

3 carrots (1 roughly chopped, 2 grated)

2 cloves garlic

1½ pounds lean ground turkey

1 large egg

½ cup panko

¼ cup whole milk

⅓ cup plus 2 tablespoons Buffalo hot sauce

(such as Frank’s RedHot)

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter, melted

2 cups finely chopped broccoli florets

4 stalks celery, thinly sliced

½ cup blue cheese dressing

1. Preheat the oven to 450 ̊. Combine the onion, chopped carrot
   and garlic in a food processor and pulse until finely chopped;
   transfer to a large bowl. Add the turkey, egg, panko, milk,
   2 tablespoons hot sauce, ¼ teaspoon salt and a few grinds of
   pepper. Mix well with your hands. Form into four ¾-inch-thick
   oval patties on a rimmed baking sheet.


2. Bake the patties until lightly browned, firm and a thermometer
   inserted into the centers registers 160 ̊, 20 to 25 minutes.


3. Whisk the melted butter and remaining ⅓ cup hot sauce
   in a bowl. Brush the tops of the meatloaves with half of
   the sauce, then return to the oven until the sauce is baked in,
   about 4 minutes. Remove from the oven and brush with the
   remaining sauce.


4. Transfer the meatloaves to plates. Toss the broccoli, grated
   carrots and celery with the blue cheese dressing; serve with
   the meatloaves.
   Per serving: Calories 510; Fat 25 g (Saturated 8 g); Cholesterol 155 mg;
   Sodium 1,228 mg; Carbohydrate 25 g; Fiber 7 g; Sugars 10 g; Protein 48 g

COLD UDON NOODLES WITH KIMCHI
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 14-ounce package extra-firm tofu, drained
and cut into 8 slices
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 cup kimchi, sliced into thin strips, plus 3 tablespoons brine
4 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon distilled white vinegar
1 8-ounce package dried udon noodles
4 cups mesclun greens
1 small Asian pear, peeled and thinly sliced
4 teaspoons toasted sesame seeds

1. Press the tofu slices gently between paper towels to squeeze out
   the excess moisture. Season both sides with salt and pepper.
   Heat the vegetable oil in a large nonstick skillet over medium-high
   heat. Add the tofu in a single layer and cook until well browned,
   5 to 6 minutes per side. Let cool, then cut into bite-size pieces.


2. Meanwhile, bring a large pot of water to a boil. Whisk the
   kimchi brine, sesame oil, soy sauce, sugar and vinegar in a
   large bowl; set aside. Add the noodles to the boiling water and
   cook as the label directs. Drain and rinse under cold water until
   very cold. Shake off as much water as possible.


3. Transfer the noodles to the bowl with the sauce mixture;
   add the tofu, sliced kimchi, mesclun greens, pear and 2 teaspoons
   toasted sesame seeds. Toss to combine; season with salt and
   pepper. Divide the noodle mixture among bowls. Sprinkle with
   the remaining 2 teaspoons sesame seeds.

Per serving:Calories 460; Fat 20 g (Saturated 2 g); Cholesterol 0 mg;
Sodium 1,158 mg; Carbohydrate 48 g; Fiber 6 g; Sugars 11 g; Protein 20 g

58 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

MEATLOAF PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM.