Turkey Meatloaf

I don’t normally think of myself as a meatloaf kind of a girl, but for some reason, I got a massive meatloaf craving a couple of weeks ago.  I found a recipe from Gourmet magazine with 378 rave online reviews.  Since it was a recipe for a healthier loaf made with turkey instead of grandma’s traditional beef loaf, I knew I had to try it.  It did not disappoint!  

This is a great comfort food dish.  Although I’ve made some of my typical simplifying edits to the original recipe, the recipe still involves a number of steps.  Don’t worry, it’s really quite simple.  It’s the perfect sort of thing to let bake while you’re doing some grading on the sofa.  Remember the 475th law of food (if meatloaf, then potatoes) and serve it with baked potatoes and a green salad or broccoli.  Then, reheat it with a slice of provolone in a sandwich the next day.  Bonus points if you listen to Bat Out of Hell II while you’re cooking.

Ingredients:

  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon olive oil
  • 1 medium carrot, cut into 1/8-inch dice
  • 3/4 lb cremini mushrooms, trimmed and very finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup plus 1 tablespoon ketchup
  • 1 cup bread crumbs
  • 1/3 cup milk
  • 1 whole large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 1/4 lb ground turkey

Preheat oven to 400°F.  Cook onion and garlic in oil in a nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes.  Add carrot and cook, stirring, until softened, about 3 minutes.  Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes.  Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes.  Stir in egg and egg white, then add to vegetables.  Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled baking pan or form inside a loaf pan and brush meatloaf evenly with remaining 2 tablespoons ketchup.  Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.  Let meatloaf stand 5 minutes before serving.  Serve with additional ketchup.

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