So here's another of my embarrassing photos! Ok, maybe I'm being too hard on myself, but I'm struggling to take photos in natural light, but the problem most natural light is gone at 5:30 PM CST. Ah... The joys of winter!

Any way, here's a spin on traditional beef meatloaf made with ground turkey. It's a surprisingly moist cut full of flavor from the wine tomato sauce reduction and topped with mushrooms you can't go wrong. My family loves asparagus. It's our vegetable of choice, in other words, is the vegetable we can all agree on (but we're 3 for 4 on spinach) and it's super healthy for you. For the asparagus I created white wine butter reduction with shallots and a little bit of minced garlic. Then I blanched the asparagus is boiling water, gave them an ice bath to shock them into that super bright green color, then tossed them in the sauce and served them as you see here. The result is a complete meal.



Ingredients:
1lb Ground Turkey
1 Small Onion
1 Shallot
4 Garlic cloves, minced
2 Cups White Wine
4 Tablespoons Olive Oil
Bread Crumbs
1 Bunch Asparagus
1 Slice of White Bread, chopped
2 Tablespoons of Milk
Salt to taste
Pepper to taste
1/4 Cup Chopped Parsley
1/4 Cup finely chopped Scallion (white parts, for crunch and texture)
1-2 Cups of Mushrooms
2 Egg Whites
1 8oz Can of Tomato Paste
2 Cups of Water
2 Tablespoons of Butter
Extra Cup of White Wine

Method:

1. Start by soaking the bread (from the slice) in the milk and mash it up with a fork.

2. Add the turkey, onion, garlic (about 3 tablespoons, reserve 1), milk and mashed bread, salt and pepper, egg whites, parsley, and scallions to a mixing bowl and mix and mash with your hands, until the ingredients come together nicely.

3. Form a small log with the mixture. Roll that log in bread crumbs until all sides are well coated.

4. Heat the olive oil in a cast iron dutch oven or heavy bottomed pot over medium high heat.

5. Add to the olive oil and cook the outsides until well browned. Note, move of the olive oil will be absorbed.

6. Deglaze the pot with 2 cups of white wine until reduced in half. While reducing, mix the tomato paste with the water and add to the pot with the mushrooms. Stir to combine.

7.Reduce heat to medium/low and cook, covered for 45 minute, basting everything 10-15 minutes.

8. When done. Remove meatloaf from the pot and allow to sit and cool for 5 - 10 minutes.  Slice diagonally, top with sauce and serve.

For the asparagus:

1. Boil water, add asparagus and blanch for a few minutes or until the asparagus turn bright green. Remove and rinse immediately with cold water.

2. Add butter and 1 cup of white wine to a small skilled. When the butter is melted, add the garlic, shallots, salt and pepper. When the liquid has reduced in half, add the asparagus back to the pan and toss. Then serve!