Even though former Midwesterner, Arizona transplant Alice Pierce, is an artist, duplicate-bridge player and director and loves keeping hers and husband Ron’s three grandchildren company, she also excels in the kitchen and stays current with food trends. Here is one of her favorite recipes.
Maple Balsalmic Meatloaf and Brussels Sprouts
- July 9, 2018
- 3-4 Servings
- Print this
Ingredients
- 2 eggs
- 1/2 cup milk
- 1 tsp maple blend seasoning or steak seasoning or liquid smoke
- 1 cup (at least) cornbread stuffing (not cubes)
- 12 oz ground turkey
- 1/4 cup maple syrup
- 2 Tbs balsamic vinegar
- 12 oz Brussels sprouts cut into 1/2 or 1/4
- 1 tsp olive oil
- Salt and Pepper to taste
Directions
- Step 1
- Loaf
- Step 2
- Beat egg, stir in milk and seasoning
- Step 3
- Add stuffing and toss to coat
- Step 4
- Add turkey
- Step 5
- Shape into loaf and place in the middle of s foil lined cookie sheet
- Step 6
- Bake 30 min at 350
- Step 7
- Sauce
- Step 8
- Combine maple syrup and vinegar in pan
- Step 9
- Heat over med – low heat
- Step 10
- Once in bubble reduce heat to very low and keep warm. Stir occasionally
- Step 11
- I double or triple the sauce
- Step 12
- Brussels Sprouts
- Step 13
- Trim and halve or quarter the sprouts
- Step 14
- Toss in oil and salt and pepper
- Step 15
- After 30 min remove loaf from oven
- Step 16
- Put Brussels sprouts around the loaf
- Step 17
- Brush all with sauce
- Step 18
- Stir sprouts occasionally
- Step 19
- Bake for another 30M or until sprouts are tender and meatloaf reaches 160-165
- Step 20
- Drizzle more sauce and reserve some for the table
