Monday, September 9, 2013

The Best Turkey Meatloaf Ever

Nothing says comfort like a nice slice of homemade meatloaf with country style sides along for the ride.  It's fabulous the day of, and if you have leftovers, even  better the next day.  This recipe is one that can be executed with ease, and the most time consuming aspect is the prep work for the veggies.  Turkey is the main character in this steamy oven baked saga and dark rye serves as the bread crumbs.  Serve with some creamy sweet potatoes with a hint of brown sugar, butter and allspice and some simmered green beans with peas as I did, for a filling, nutritious and super supper!
2 1/2 lbs.  ground turkey
1/2 c. EACH diced celery including some inner leaves, onion and mixed mini peppers
1/2c. grated carrot
2 cloves garlic, pressed or finely minced
2 soft chicken bouillon cubes
1 egg, slightly beaten
1 c. dark rye breadcrumbs
olive oil for drizzling
Preheat oven to 375*F.
Place veggies and  bouillon drizzled with olive oil in microwave safe bowl, and cook on high for 4 minutes.  Stir well to distribute flavor evenly on all veggies.  Do not drain.
Allow time to cool enough to handle.
When ready, combine contents of bowl, egg and breadcrumbs to turkey and blend well without overworking the protein. 
Form in desired pan or dish and bake until internal temperature reaches 175*F, about 35 minutes.  Let rest before slicing.
Meanwhile prepare the glaze.
2 tbsp. Orange marmalade
2 tsp. less sodium soy
1 tsp. sambal oelek
1 lemon and zest
Combine all ingredients and bring up to a boil or microwave for 2 minutes.
Glaze during last 5 minutes of loaf cooking time. 
Serves 8 to 10.

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