Archives for: July 2008, 07
I had planned to make Turkey Meatloaf last week, but was intimidated by the idea. My egg-free beef meatloaf is nothing to shout about, so how could a turkey meatloaf be any better (my son is allergic to eggs). I found a recipe at epicurious that I could adapt to use up some of the ingredients I needed to use up in my refrigerator, so I went for it.
1 1/2 cups finely chopped onion
1 tablespoon minced garlic (I only had dried garlic, which I crushed and added in with the carrots)
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice (gatherer black dot, could sub zucchini or perhaps bell peppers depending on type)
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor (I only had button mushrooms, but I think cremini are neutral for more types)
1 teaspoon salt
1/2 teaspoon black pepper (I used crushed onion seeds instead)
1 1/2 teaspoons Worcestershire sauce (I used 1/2 tsp marmite + 1 teaspoon ume plum vinegar + 1/4 tsp seaweed flakes)
1/3 cup finely chopped fresh parsley (I had none, so left it out)
1/4 cup plus 1 tablespoon ketchup (Organicville, or homemade)
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread) I used rice bread, full of gatherer black dots and toxins, but for a GF bread it worked well...will think of a better substitute next time
1/3 cup 1% milk (rice milk)
1 whole large egg, lightly beaten + 1 large egg white, lightly beaten (I used 1/4 cup boiling water and 2 T flax meal, let sit to gel)
1 1/4 lb ground turkey (mix of dark and light meat)
"Preheat oven to 400°F.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
Let meatloaf stand 5 minutes before serving."
I thought the worchestershire substitute worked out well, though I'm no worchestershire connoisseur. My husband and 2 year old loved the results. It was lot of work, but worth it. It will be easier the next time around.