I made up some baked tofu, following my Spicy Ginger Baked Tofu recipe and added it to a simple veggie broth I made for the mushroom gravy on my Turkey Meatloaf in Mushroom Gravy. After the broth came to a boil, I added some Udon noodles and cooked them in the broth. Just ladle it into a bowl, add some baked tofu, and enjoy… with chopsticks.

Why make one large pizza when you can make four small pizzas? Mix it up a little…

The four I made, from left to right, are:

• Turkey Meat Sauce and Green Pepper
• Shrimp with Roasted Garlic Oil and Green Pepper
• Caramelized Onion, Apple, and Blue Cheese
• Roasted Garlic

I roasted garlic for my Roasted garlic flatbread-style pizza, and used the oil as a base for the shrimp pizza. I spread some oil, put on some chunks of shrimp, green pepper, salt, and pepper.

I love having dehydrated shallots on hand because they are really convenient, especially when I don’t have much time to make a meal, because I don’t have to peel, chop, or clean up.

I purchase mine at Savory Spice Shop.

I know, I know, I know… I need a better camera. This doesn’t really look incredibly appetizing, but it was. Roasted garlic smashed potatoes, parmesan peas, and Turkey Meatloaf in Mushroom Gravy.

Here’s a photo of some roasted garlic, which is easy to make. Peel off some, but not all, of the skins on a bulb of garlic. Chop off the very top, place in a baking dish, and cover in olive oil. Cover the whole thing in foil and bake at 375-400 for 45 minutes or so.

OK- I know I’m not the best photographer, and I don’t have a great camera, so my turkey meatloaf might not look amazing to you, but it tastes great. Trust me.

I started by chopping a large yellow onion, 2 carrots, and one shallot. I added them to a hot pan with 2 TB olive oil- first the onions to let them soften, next the carrots to soften, and finally the shallot and some freshly cracked black pepper. I cooked this down a little while preparing a homemade veggie broth, which I needed for the onion mixture as well as the gravy. Please feel free to use canned or pre-made veggie broth. I make my own, which adds an hour or so to the cooking process, but I usually have extra to use during the week.

For the veggie broth:

Simmer in a large stock pot filled with water- an onion, a couple carrots, some celery, 5 cloves of garlic (I like to smash mine), 1 TB whole peppercorns, a few bay leaves, a green onion, and some red pepper flakes. This is what I used for this particular recipe, but making a stock isn’t rocket science. You can add more of this, less of that.. whatever you prefer. When it has cooked for an hour or so, I add a few tablespoons of soy sauce.

Back to the meatloaf…

When my onion and carrot mixture was nice and soft, I removed it from the heat to let it cool. When the broth had cooked for at least 30 minutes, I ladled a cup or so into the onion and carrot mixture and mixed it well. Set this aside to cool completely because it will be mixing with raw poultry.

When the onion mixture cools completely, mix it by hand with a cup of parmesan cheese, 2 TB olive oil, and two whole eggs into the ground turkey. Break up a cup or a cup and a half of French or Italian bread (bakery-fresh bread is best) and add it to the turkey mixture. Transfer this to an olive-oiled Pyrex baking dish, brush the top with a couple spoons full of tomato sauce, and bake at 425 for 10 minutes. Then drop the temperature to 375 and bake until it reaches 180 degrees in the center, approximately an hour.

I served mine with mushroom gravy.

To make the gravy, first saute 1/2 of a yellow onion in 1 TB unsalted butter. Let that start to caramelize on medium-high, then medium-low, for 15 minutes or so. You can go ahead and caramelize the onions completely, but I was getting hungry and wanted to get on with this meal, so I let mine soften into a nice golden brown.

Next, add 2 cups sliced and somewhat chopped cremini mushrooms and let these get nice and soft. You can turn the heat back up to medium-high as they cook down. When they have decreased half of their size, add 2 cups of veggie broth (I used my freshly made stock), and stir in 1/2 TB cornstarch as a thickener. When the gravy reaches a nice gravy-like consistency, pour it over you meatloaf and enjoy.