Monday, December 8, 2014

Festive Turkey Meatloaf Wreath with Parmesan

I found this recipe to be a delicious and fun one, especially with the implement of a silicon bundt cake pan.
I accomplished several things. First, distribution of the meatloaf is so that cooking time is reduced, even though  I used a three pound package of ground turkey. Next,  with this form, there is more surface area for the wonderful glaze to present itself with just about every bite.  Additionally, this makes for ease of slicing later and perfect for sandwich or serving portions.   Most importantly, my youngest daughter Bronwyn LOVED it! The super plus of this main course,  which I realized while cooling, is the space in the center is a suitable well for roasted or mashed potatoes, vegetables or fresh herbs for presentation.  You may also embellish the serving plate with roasted sides of a round, oblong or oval nature, creating a very colorful and festive meatloaf indeed!! Happy Holidays!
Recipe:
3 lb. ground turkey ( you may substitute another protein)
1 large green pepper, chopped about 1 cup
1 large onion, chopped, about 1 1/2 cup
4 cloves garlic, pressed or finely minced
1 tbsp. hot pepper paste
2 soft chicken cubes, optional
1/2 c. good quality ketchup
1/2 c. restaurant style salsa
1/4 c. Worcestershire sauce
1 tbsp. fish sauce, optional
1 1/2 c. whole wheat bread crumbs
2/3 c. good quality grated Parmesan cheese
2 eggs, slightly beaten
SPST
olive oil for drizzling
Preheat oven to 375*F.
 In a microwavable bowl, combine green pepper, onions , garlic, hot pepper paste and bouillon cubes.
Drizzle with olive oil and toss.
Microwave for 5 minutes or until veggies are softened and aromatic.
Set aside to cool, DO NOT drain.
When cooled enough to handle, combine with ground turkey and rest of ingredients.
SPST.
Fold until all is evenly distributed.  (A good indicator is when you see the veggies speckled evenly throughout, the flavors are too!!)
Spray or grease the bundt pan and spread meatloaf mixture evenly.
Place on baking sheet and bake until internal temperature reaches 165 degrees, about 30 minutes.
Midway through cooking, carefully pour off accumulated juices and fats.  This will be done a total of two times during the cooking process.
RESERVE some of the juices (skimmed of excess fat and strained) for the glaze.
Remove meatloaf from oven and carefully invert onto another flat baking surface.
Place back in oven and continue to cook for about 5 minutes, while you prepare the glaze.
Glaze: Optional
1/2  to 1 c. meatloaf juices
2 tbsp. brown sugar
2 tbsp. ketchup
1 tbsp. hot pepper paste
Bring items up to a boil in a small saucepan.
Continue rolling boil for several minutes until slightly thickened.
Remove from heat and paint onto meatloaf, baking several minutes more.
Turn on broiler and paint meatloaf again, letting go until meatloaf surface starts to caramelize.
Let stand before slicing.
Embellish as desired.*
*I used fresh parsley from my herb garden for sake of time constraints.  I can't wait to play around with filling it with side dishes!!







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Smokinhotchef
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