during my undergraduate career, there was a period of time where i lived on stouffers. yes, nothing comes closer to the pseudo americana home that i always wished for growing up. ok, maybe i didn't wish for it THAT much - but i always wondered what meatloaf and pot roast and thanksgiving turkey tasted like. after all, i ate huli, chapati, saru, and curry for the greater part of my childhood. i'd sprinkle in some mcdonald's chicken nuggets for good measure.
now the problem with most meatloaf is that it's made with beef. and noone likes that, and by noone i mean me. and the ones with turkey are usually fancy schmancy italian types, with basil and marinara. when i want meatloaf i want it slathered in ketchup you hear me!! if im going to eat bland american food, i want it blanded up right! here's my answer, (featuring the last of the turkey "chameleon") -
meat bread (what?! it is!)turkey meatloaf - serves 4
ingredients
1 1/4 lb ground turkey
1 1/2 cups finely chopped onion, plus thinly sliced onion for garnish
1 tbsp minced garlic
1 medium red bell pepper, cut into 1/8-inch dice
3/4 lb button mushrooms finely chopped
1 tsp olive oil
1 tsp salt
1 tsp cayenne pepper
1/2 tsp black pepper
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup seasoned bread crumbs
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1) preheat the oven to 400 degrees fahrenheit. start with the ground meat in a large mixing bowl. add the onion, mushroom and red pepper and combine. add the bread crumbs, half the ketchup, oil, salt, cayenne pepper, black pepper, garlic and parsley and combine again. add the bread crumbs, combine then add the wet ingredients - the beaten eggs and milk and combine until the mixture forms a dough like consistency.
2) form the mixture into a loaf and place in a oiled casserole dish. liberally brush the remaining ketchup on the top of the loaf and around the sides, then sprinkle the finely sliced onion on top.
3) bake in the middle of the oven for about 50 minutes until a fork stabbed through the middle comes out clean. allow to rest for ten minutes before slicing.
i served this with blanched haricots verts with lime zest and sliced baked yukon gold potatoes tossed in olive oil and seasoned liberally with salt, pepper, and dried thyme. yum and a great leftover next-day lunch treat!!
i love me the turkeys. ben franklin had it right, the turkey should have been the national bird - they might be dumb but they are delicious!
