step 1
Rinse and dry Fresh Herbs (1 cup) and Mixed Vegetables (1 cup). Heat oven to 375 degrees F (190 degrees C). Prepare your mise en place: Remove stems from Collard Greens (6 1/3 cups) and finely chop stems and leaves, keeping them separate.
step 2
Trim Turnip (3/4 cup), and thinly slice. Grate Carrot (3/4 cup). Peel and halve the Yellow Onions (4 Tbsp); grate one half and measure out 1/4 cup; dice the other Yellow Onion (1/2).
step 3
Place a deep pan over medium-high heat. Add Cooking Oil (1/2 tsp)and collard stems. Cook, stirring, 2-3 minutes.
step 4
Add diced onion and turnip; cook 1 minute.
step 5
Add collard greens leaves and Water (2 cups). Stir in Pepper Jelly (1 Tbsp) and Salt (1/4 tsp). Bring to a boil, then reduce heat to achieve a slow and steady simmer. Cover and cook 25-35 minutes, or until greens and turnips are tender.
step 6
Taste and adjust seasoning; set aside. Remove and reserve 3/4 cup potlikker (cooking liquid), and combine in a small bowl with Liquid Aminos (1 pckg).
step 7
While greens are simmering, make meatloaf: In a mixing bowl combine Ground Turkey (12 oz), carrot, measured onion, Salt (1/4 tsp) and remaining Liquid Aminos (1 pckg). Mix vigorously to thoroughly combine.
step 8
Divide the meatloaf mixture in half, and shape each half on a heavy baking sheet into an oblong that is about 4 times longer than it is wide and slightly thinner in the center than the ends. Bake for 15 minutes. Remove from oven, and glaze each loaf with Barbecue Sauce (4 Tbsp).
step 9
Remove from oven, and glaze each loaf with mustard sauce. Bake 5 minutes more.
step 10
When fully cooked (loaves should be firm to the touch and/or reach an internal temperature of 165 degrees F/75 degrees C), remove from oven and let rest at least 5 minutes.
step 11
Transfer all drippings from meatloaves to a small saucepot, and add remaining Cooking Oil (1 tsp). Whisk in flour to thoroughly combine. Place over medium heat, and cook while whisking until the All-Purpose Flour (2 tsp) smells faintly nutty, 1-2 minutes.
step 12
While whisking rapidly, slowly add 3/4 cup reserved potlikker. Bring to a simmer, and cook, stirring, 2-3 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt. If gravy has become too thick, whisk in a splash of water.
step 13
Slice meatloaf. Serve topped with potlikker Gravy (to taste) and collard greens on the side.
