Needed Garlic...but still good!I looked on line for a Turkey Meatloaf recipe and ended up making one based on Ina Garten's recipe. I altered it a bit, but for the most part followed most of her ingredients and instructions. One thing it did is cut the recipe in half. Her recipe called for 5 POUNDS of turkey meat. That's one big meatloaf! So I used 2 packages of dark ground turkey which came to 2 1/2 pounds. I also healthied it up a bit by replacing some of the bread crumbs with wheat germ :)
The meatloaf turned out good, only I thought it was missing something... GARLIC. I knew I should have added it, but somehow I thought Ina would have added it if she thought it needed it. So I did'nt. But the next time I make it, you better believe it will have garlic in it. I guess you can't take the Italian out of me, even with something as American as meatloaf :P
Turkey Meatloaf
adapted from Ina Garten
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon EV olive oil
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves ( or 1/4 teaspoon dried)
2 1/2 tablespoons Worcestershire sauce (I will add a little more next time)
3/8 (6 tablespoons) cup low-sodium chicken broth
2-3 cloves minced garlic (should have used, and I will add next time)
1 1/2 teaspoons tomato paste (I will add a little more next time)
2 1/2 pounds ground dark turkey meat
1/2 cup dry bread crumbs (I used 4c seasoned salt-free which is lactose free)
2 large eggs, beaten
1/2 cup ketchup
1 talbespoon dijion mustard
1 tablespoon brown sugar
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, garlic, olive oil, half the salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature.
In a small bowl, mix the ketshup, mustard and brown sugar; set aside.
Combine the ground turkey, bread crumbs, wheat germ, eggs, remaining salt and onion mixture in a large bowl. Mix well and place mixture in a loaf pan to shape. Turn pan upside down on an foil lined sheet pan. Spread the ketchup mixture evenly on top. Bake for 1 hour 20 or until the internal temperature is 160 degrees F. Let stand for at least 10-15 minutes before cutting. Ina suggests putting a pan of hot water in the oven under the meatloaf to keep the top from cracking.
The meatloaf turned out good, only I thought it was missing something... GARLIC. I knew I should have added it, but somehow I thought Ina would have added it if she thought it needed it. So I did'nt. But the next time I make it, you better believe it will have garlic in it. I guess you can't take the Italian out of me, even with something as American as meatloaf :P
Turkey Meatloafadapted from Ina Garten
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon EV olive oil
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves ( or 1/4 teaspoon dried)
2 1/2 tablespoons Worcestershire sauce (I will add a little more next time)
3/8 (6 tablespoons) cup low-sodium chicken broth
2-3 cloves minced garlic (should have used, and I will add next time)
1 1/2 teaspoons tomato paste (I will add a little more next time)
2 1/2 pounds ground dark turkey meat
1/2 cup dry bread crumbs (I used 4c seasoned salt-free which is lactose free)
2 large eggs, beaten
1/2 cup ketchup
1 talbespoon dijion mustard
1 tablespoon brown sugar
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, garlic, olive oil, half the salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature.
In a small bowl, mix the ketshup, mustard and brown sugar; set aside.
Combine the ground turkey, bread crumbs, wheat germ, eggs, remaining salt and onion mixture in a large bowl. Mix well and place mixture in a loaf pan to shape. Turn pan upside down on an foil lined sheet pan. Spread the ketchup mixture evenly on top. Bake for 1 hour 20 or until the internal temperature is 160 degrees F. Let stand for at least 10-15 minutes before cutting. Ina suggests putting a pan of hot water in the oven under the meatloaf to keep the top from cracking.
Everything's better with garlic!! :-)
ReplyDeleteI make a variation of Ina's recipe too, my husband just loves it. It's his most-requested dish!
ReplyDeleteThis is the best turkey meatloaf! I make it often...but its been a while...I can't believe I've never thought to add garlic, that would make it even better!!
ReplyDeleteWow, wheat germ in meatloaf! How genius! My boy LOVES meatloaf and I'm sure I can sneak in this healthy addition. :)
ReplyDeleteI am Asian.. and I NEVER make anything without garlic! :o) I like Ina's recipes, but I rarely follow them to the T... the meatloaf looks good though. I also used oatmeal before on my meatloaf, or whole wheat pita that I just quickly pulsed in the food processor :o)
ReplyDeleteMy dad always tells me meatloaf was my favorite food growing up. I am a vegetarian now so I don't believe him...ha!
ReplyDeleteHaha, I agree. The more garlic the better.
ReplyDeleteThis meatloaf looks amazing! Now I'm all hungry and craving it.
I always use a blend of oatmeal and ground flax seeds in my meatloaf. Nobody knows it's good for them, because it tastes great! (I hate it that kids think that way--if it's good for you, then it should taste bad. Where did that ever start?)
ReplyDeleteTurkey meatloaf?I always made with hamburg or a combination of hamburg,pork,veal.But you know something change is good still,thank you Annie.bambola.
ReplyDelete