My son Jimmie sent me this recipe – he said it was now one of his family’s favorites and I had to try it. I did and it was good. It’s Turkey Meatloaf for Skeptics. It is packed full of flavor, quite healthy and worthy of a trial. I mostly followed the recipe with a few changes for the better (in my opinion). Okay skeptics, here’s how.
Begin the process by sautéing 1 medium onion (roughly chopped), 1 large and shredded carrot (this adds richness and flavor) and 1 t grated of minced garlic in 2 T olive oil. When the onions are tender, remove the veggies and transfer to a large bowl. Add ¾ C Plain Panko Breadcrumbs, ½ C chicken broth, 2 T tomato paste, 1 t Dijon Mustard, 1 T Worcestershire Sauce, S & P to taste, 1 well-beaten egg and then a 20-oz. package of ground turkey. Mix thoroughly and form into a loaf.
For the glaze, add 4 T of tomato paste, 1 T molasses, 1 T cider vinegar, 1 T hot sauce and 1 T Worcestershire sauce. Spread half on the turkey loaf. Bake for 20 minutes, add the remainder of the glaze, and bake another 20 minutes or until done.
BTW – it makes great sandwiches the next day.
Turkey Meatloaf for Skeptics
1 med. onion
1 garlic clove (or1 t minced garlic from a jar)
1 large carrot roughly chopped or grated
2 T Olive Oil
Salt and Pepper
3/4 C Panko breadcrumbs
1/2 C Chicken Broth
2 T tomato paste
1 t Dijon Mustard
1 T Worcestershire
1 Egg
20-0z. pkg. ground turkey
(2 T fresh parsley optional)
Glaze
4 T tomato paste
1 T Molasses
1 T Apple cider vinegar
1 T Hot sauce
1 T Worcestershire
