WEEKDAYS 1e|12c|p

Turkey Meatloaf Stuffed Squash with Wild Rice Arugula Salad

Michael Symon
|
Servings: 4
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easy
|
1 to 2 hr
Part 1 of 2

Michael prepares an update to an American classic, meatloaf and squash.


  • Ingredients
  • step-by-step directions
Ingredients
Turkey Meatloaf Stuffed Squash with Wild Rice Arugula Salad
  • 2 ; 2 pound Butternut Squashes
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 large Onion (finely diced)
  • 4 Sprigs Fresh Thyme
  • 1/2 pound Ground Turkey
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Tomato Puree
  • 1 Egg (beaten)
  • 1/2 cup Panko
  • 1/4 cup Flat Leaf Parsley Leaves (finely chopped)
  • 1/4 cup Freshly Grated Parmigiano-Reggiano (plus more)
  • Salad
  • 1 cup Wild Rice (cooked according to package instructions, cooled to room temperature)
  • 8 ounces Baby Arugula
  • 1/4 Red Onion (finely diced)
  • 1/4 cup Pistachios
  • 2 tablespoons Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper
Directions
  • Preheat your oven to 375°F.
  • Cut both ends off of the Squash and split in half lengthwise. Scoop out the seeds and place on a foil lined baking sheet flesh side up. Score the long end of the Squash every 1”, then go back and score every 1” the other way, creating 1” crosshatch marks. Drizzle with Olive Oil then season with Salt and Freshly Ground Black Pepper. Place in the oven and cook for 30 minutes, until light golden brown and mostly cooked through. Remove from the oven and set aside. Turn the oven down to 350°F.
  • While the Squash is cooking, prepare the Meatloaf. Preheat a pan over medium-high heat. When the pan is hot, add a drizzle of Olive Oil along with the Onion, Thyme and a pinch of Salt. Cook, stirring occasionally until the Onions soften, about 5 minutes. Remove the Thyme Sprigs from the pan, remove the pan from the heat and let cool.
  • In a large mixing bowl, combine the Turkey, Worcestershire, Tomato Puree, Egg, Panko, Parsley and Parmigiano-Reggiano. Add a good amount of Freshly Ground Black Pepper and Salt. Pour in the cooled Onion Mixture and gently mix everything together until thoroughly combined.
  • Scoop the Meatloaf mix into the Squash where the seeds were removed. Level the Meatloaf mixture so it does not appear to be mounded. Grate more Parmigiano-Reggiano over the top of the entire Squash. Repeat with the remaining Squash. Place in the oven for 40 minutes, until is golden-brown on top and the Meatloaf and Squash are cooked through. Remove from the oven and let sit for a minute or two before serving.
  • Tip:
  • The Meatloaf mixture can be made the night before and refrigerated.
  • For the Salad:
  • Whisk together the Vinegar and Oil in a large bowl with a pinch of Salt and some Freshly Ground Black Pepper. Add the Arugula, Onions, cooked Rice and Pistachio. Toss to combine.

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