Porcini Mushroom Meat Loaf

Kristene Fortier is one of our expert food columnists and the author of "The Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids."

Many times I rack my brain to come up with something creative that will entice my children to try new flavors. Yet they seem to be content eating the same old thing and become leery when old favorites take on a new look. I don't want to tamper with a formula that works for them but find the same old thing a little boring for me. So for the kids, the meat loaf is simple without too many additions to make them suspicious. For the grown-ups, everyday meat loaf is transformed by the flavor of woodsy porcini mushrooms and red wine.

Porcini Mushroom Meat Loaf

Time to table: 35 minutes
Serves 3 adults and 3 children

11/4 pound ground turkey breast
2 teaspoons bottled crushed garlic
1/2 cup frozen chopped onions
1/2 cup quick oats
6 slices lean Canadian bacon, diced
1/4 cup Parmesan cheese
1 6-ounce can tomato paste
1/2 teaspoon salt

GROWN-UPS
1/2 cup red wine
1/4 water
1/2 ounce dried porcini mushrooms
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
CHILDREN
Optional garnish: ketchup
Place the wine and porcini in a micro safe dish. Heat at full power for 3 minutes. Set aside until ready to use.

Add the turkey, garlic, onions, oats, Canadian bacon, Parmesan cheese, tomato paste, and salt to a large mixing bowl. Stir to combine thoroughly. For the children, pack half of the mixture into 3 8-ounce custard cups or ramekins.

Line a strainer with a coffee filter and pour the mushrooms through the strainer allowing the liquid to drain into the remaining meat loaf mixture. Rinse the mushrooms to remove any residual grit. Chop and add to the meat loaf mixture. Add the thyme and black pepper stirring to combine. Pack the mixture into 3 custard cups. Place the custard cups in the microwave. Lightly cover with plastic wrap and microwave at full power for 8-10 minutes or until cooked through. To serve, run a knife around the rim of the custard cups. Invert on individual plates and unmold. Top the children's meat loaf with ketchup, if desired. Alternatively, bake the individual meat loaves in a conventional oven set to 350 degrees. Place the custard cups on a baking sheet and bake for 35-40 minutes.

Note: If making a single serving of the meat loaf in the microwave, cook for 2-3 minutes only.

GROWN-UPS
Calories 270; Calories from fat 40; Total fat 4.5g; Saturated fat 1.5g; Cholesterol 75mg; Sodium 550mg; Carbohydrate 13g; Dietary fiber 2g; Sugars 2g; Protein 34g

CHILDREN
Calories 220; Calories from fat 40; Total fat 4.5g; Saturated fat 1.5g; Cholesterol 75mg; Sodium 550mg; Carbohydrate 11g; Dietary fiber 2g; Sugars 2g; Protein 33g


About the Author: Kristene Fortier lives in the San Francisco Bay Area. She is a syndicated columnist for "Pleasing Picky Eaters" and the author of The Whole Family Cookbook, Two-Tiered Meals to Please Both Parents and Kids.. To order a copy, send check or money order for $18.45 ($14.95 + $3.50 for shipping) to Kristene Fortier, 2033 Ralston Ave. PMB 106, Belmont, CA 94002. Send questions or tips to pickykids@aol.com and visit www.healthykitchen.com for more recipes.

To order: "The Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids" click on this link.