FryBoy
New member
Made this for dinner tonight. It's from the 2004 edition of [ame="http://www.amazon.com/Gourmet-Cookbook-More-Than-Recipes/dp/0618374086"]The Gourmet Cookbook[/ame], and it's very, very good. Healthful, too. I've modified the directions and added garlic. Printable version of the recipe is attached.
Turkey Meatloaf with Sun-Dried Tomatoes
1½ tablespoons olive oil
1 large onion, finely chopped
3 celery stalks, finely chopped
2 large cloves garlic, minced or pressed
1½ pounds lean ground turkey
1½ cups fresh breadcrumbs (about 3 slices white bread in food processor)
⅔ cup sun-dried tomatoes packed in oil, drained and chopped
½ cup whole milk
2 eggs, lightly beaten
2 teaspoons dried sage
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt, or to taste
catsup
1. Heat oil over medium heat in frying pan; add onion and cook about 5 minutes.
2. Add celery to pan and cook until very soft, about 15 minutes more, stirring occasionally to avoid burning.
3. Add garlic and cook until fragrant, about 1 additional minute.
4. Transfer cooked onion/celery mixture to a large mixing bowl and allow to cool.
5. Preheat oven to 375 degrees; grease a 9” x 5” x 3” loaf pan and set aside.
6. Add all remaining ingredients except catsup to mixing bowl with onion and celery, and mix until well combined (note: use your hands to blend thoroughly).
7. Transfer meat mixture to prepared loaf pan and pat down slightly; make sure there are no large air bubbles trapped in the mixture.
8. Bake at 375 degrees for 60 minutes.
9. Brush top of meatloaf with catsup, return to oven, and continue cooking for about 15 minutes or until a thermometer inserted into the center of the meatloaf registers 165 degrees.
10. Remove meatloaf from oven and cool 5 minutes, then invert onto a serving platter; slice and serve with additional catsup if desired.
Makes about 6 servings.
Note: I did not invert the meatloaf and instead served it from the pan -- easier to store leftovers that way. I served it with Heinz Chili Sauce, buttermilk mashed potatoes, and peas, which is what you see in the photo.
Turkey Meatloaf with Sun-Dried Tomatoes
1½ tablespoons olive oil
1 large onion, finely chopped
3 celery stalks, finely chopped
2 large cloves garlic, minced or pressed
1½ pounds lean ground turkey
1½ cups fresh breadcrumbs (about 3 slices white bread in food processor)
⅔ cup sun-dried tomatoes packed in oil, drained and chopped
½ cup whole milk
2 eggs, lightly beaten
2 teaspoons dried sage
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt, or to taste
catsup
1. Heat oil over medium heat in frying pan; add onion and cook about 5 minutes.
2. Add celery to pan and cook until very soft, about 15 minutes more, stirring occasionally to avoid burning.
3. Add garlic and cook until fragrant, about 1 additional minute.
4. Transfer cooked onion/celery mixture to a large mixing bowl and allow to cool.
5. Preheat oven to 375 degrees; grease a 9” x 5” x 3” loaf pan and set aside.
6. Add all remaining ingredients except catsup to mixing bowl with onion and celery, and mix until well combined (note: use your hands to blend thoroughly).
7. Transfer meat mixture to prepared loaf pan and pat down slightly; make sure there are no large air bubbles trapped in the mixture.
8. Bake at 375 degrees for 60 minutes.
9. Brush top of meatloaf with catsup, return to oven, and continue cooking for about 15 minutes or until a thermometer inserted into the center of the meatloaf registers 165 degrees.
10. Remove meatloaf from oven and cool 5 minutes, then invert onto a serving platter; slice and serve with additional catsup if desired.
Makes about 6 servings.
Note: I did not invert the meatloaf and instead served it from the pan -- easier to store leftovers that way. I served it with Heinz Chili Sauce, buttermilk mashed potatoes, and peas, which is what you see in the photo.
