New twist to meatloaf
Nov 11 2010
(photo by: Gail Albert Halaban)
Here’s another recipe from my secret stash. Ok, maybe not exactly a secret…maybe more like one I found in Bon Appetit.
Now, I know that upon hearing the word meatloaf, many people think of either a Blue Plate Special from a diner back in the 50′s, or something that’s likely to give you food poisoning at some midwestern truck stop. However, that’s definitely not the case with this little beauty.
It’s lean, moist, and it comes with an added bonus. It smells just like Thanksgiving dinner. So now you can recreate that awesome smell over and over again, all year round. The one modification I’ve made it to substitute a cup of plain bread crumbs for the 2-1/3 cups of bread cubes, just for the sake of convenience. Give it a test drive, you won’t be disappointed.
Ingredients
- 2 tablespoons extra-virgin olive oil plus additional for brushing
- 1 cup bread crumbs
- 1 cup low-salt chicken broth
- 8 ounces sliced button mushrooms
- 2 large eggs, lightly beaten
- 1/4 cup minced shallots
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoons coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound ground turkey (15% fat)
- 1 pound ground turkey breast
Preparation
Preheat oven to 350°F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil.
Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.
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