Turkey Walnut Meatloaf & Asparagus

Turkey Meatloaf.  This comes from an inspiration recipe here. I followed it pretty close- but I came home to not able to find my sage. Eek! So we tweaked
The walnut taste was not very apparent- my plan is to up the walnut content next time and to use sage as planned not rosemary! Paired it up with saute asparagus and parmesan mashed potatoes (we tossed some asiago cheese in those this time to add a bit different taste) 

• 2 teaspoons olive oil
• 1 large carrot, grated- we used several smaller ones straight from our garden
• 4 scallions, thinly sliced
• 1 clove garlic, minced
• 1/2 cup walnuts
• 2 slices whole wheat bread
• 1/4 cup fat-free milk
• 1 egg beaten- we used from our own chickens
• 1.5 pounds extra-lean ground turkey breast (99% fat-free)
• 1/2 tsp Parsley (Dried)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp Rosemary (dried) 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

 Preheat Oven to 350F
In a sauce pan heat oil and carrot, scallions and garlic until soft.
Chop until fine walnuts and bread (I toasted mine to make it easier) with a blender/processor.
In a bowl mix milk and the eggs. Add in turkey, an slowly gently mix in the  mixture from the sauce pan and the bread crumbs/nut mixture and any remaining ingredients..

Transfer to a loaf pan and cook until 155F in center or around 45-50 minutes.

While this was cooking and we got the potatoes boiling we got the asparagus started.

Did you know easy way to tip them is to just hold each end and bend.  They magically will snap where the woody area starts (If you think it through really this makes total sense).
Place a small amount of butter in sauce pan, I added some minced garlic (1 clove) as well.  Saute until the tenderness you prefer. Remove from heat- add parmesan cheese and salt and pepper to taste.

Delicious meal folks!