Posts Tagged meatloaf
Variation on gourmet turkey meatloaf
Posted by Van Santos in Main Course on June 26th, 2009
Tonight I made a turkey meatloaf again. No pictures today. When I cook these days I do things fast and furiously as I can’t stand for long. So no time to set up pretty pictures.
BUT! This turned out so good I wanted to share it.
Ingredients:
1lb ground turkey
1 cup parmesan or other hard Italian grated cheese
3 eggs
2 cups brown rice
1/2 a cup of kalamata olive tapenade (the secret ingredient)
1 onion diced into tiny pieces and browned until very soft and then cooled for a bit
3 cloves diced garlic
1/2 cup milk
lots and lots of fresh ground pepper (I did not add salt as the tapenade and cheese have lots of salt)
Brown the onion ahead of time and throw all the other ingredients together. Mix well and put in loaf pan. Bake at 350 for 45 minutes or so.
"Gourmet" turkey meatloaf!
Posted by Van Santos in Main Course, Recipes on April 19th, 2009
The raw ingredients:
And not terribly beautiful to look at, but I can assure you quite yummy is the final product. I need to say that normally I would use the traditional loaf pan, but we’re switching out our non-stick coated stuff for healthier options like stainless steal, glass and cast iron and haven’t gotten around to the loaf pans yet.
So the ingredients:
1 lb ground turkey
1 large onion (diced in small bits and sauteed)
1 bulb garlic (or to your liking, diced and cooked up with the onions)
1 cup pecorino/romano cheese blend (you can choose any dry grated cheese you like)
1/2 cup pesto
2 tsp red chili flakes (more or less according to taste–I like spice)
1 cup oats soaked in milk for several hours (Bread crumbs are traditionally used in meatloaf. When I became aware of my wheat sensitivity I came up with the oats as an alternative and they are quite delightful even if you can eat wheat! I recommend you give it a try.)
3 eggs
3 handfuls of dehydrated tomatoes (not pictured above—I thought of it as I cooked the onions and garlic and threw them in with some water to steam and reconstitute—my step-dad sends us loads of them every year from their very prolific garden)
Salt to taste. I also tossed in a bit of Tamari while steaming the tomatoes as part of the reconstitution process…but just a bit of it…didn’t want to be aware of the Tamari in a distinct fashion. (Tamari is basically soy sauce but it’s made without wheat)
Directions:
Saute onions, garlic and tomatoes if you want to use them. The alternative is half can of tomato paste in the meat mixture or if you have it on hand and eat the stuff a hefty squirt of Ketchup. I don’t eat Ketchup anymore, but it works if you do.
Put aside the sauteed veggies and let cool.
Mix the meat and all the rest of the ingredients in a mixing bowl. Once the saute has cooled a bit mix that in with all the meat ingredients.
Oil pan. I use an olive oil spray. Dump the meat mixture into the pan.
Put into pre-heated 350 degree oven for approximately 50 minutes. I never know exactly how long a meatloaf is going to take. Just see that it’s browned and make sure the interior is cooked by putting a knife in the middle and see that it comes out clean.
Enjoy!
