Wednesday, September 15, 2010

I made my favorite turkey meatloaf tonight.  It tastes great, and your hands don't get dirty mixing it.  The recipe is from Epicurious, but I've made some modifications (I know, big surprise).

Turkey Meatloaf

1 1/2 c. chopped onions
1 T. minced garlic
2-3 T. olive oil
2 medium carrots, diced finely
Couple of good handfuls of crimini mushrooms, chopped finely (can leave out if you don't like shrooms, just increase onions and carrots a bit)
Salt and pepper
2 T. Worcestershire sauce
2 T. coarse dijon mustard
Lots of ketchup
1 c. panko
2/3 c. milk
2 eggs
1 pack ground turkey

Note:  You will need a meat thermometer or instant read thermometer

Preheat oven to 400 degrees.  Grease a glass or aluminum pan (rectangular 11 x 7 or so).

Cook onion and garlic in olive oil in a skillet over medium heat for 2-3 minutes.  Add carrot and cook about 3 minutes.  Add mushrooms, salt and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and all veggies are tender, about 10-15 minutes.  Stir in Worcestershire sauce, coarse dijon mustard and 3 good squeezes of ketchup.  Transfer veggies to a big bowl and let cool 10 minutes.

This round does not have mushrooms, as the store was out of crimini!

Stir together panko and milk in a bowl and let sit for 5 minutes.  Add this to vegetables.  Then add eggs to vegetables.  Finally, add turkey and another round of salt and pepper.  Use wooden spoon to stir everything together, then dump into the pan and shape with the spoon , leaving 1-2 inches open on the sides.  Cover the whole dang loaf with ketchup (including the sides), and bake for 50-55 minutes or until thermometer inserted reached 170 degrees.  Let meatloaf stand for 5 minutes.  Then, you all can fight for the end pieces.  I serve this with cheesy polenta and a green salad.  Enjoy!

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