Being on the road for work has me longing for home. As I said a few days ago, the start of fall has me thinking of comfort food. The cooking shows and magazines are all gearing up for warm and satisfying meals. A few meatloaf recipes caught my eye and I had to make one of those recipes on Sunday afternoon. Being away, I had to resort to restaurant food. Okay, but being by myself, I wasn’t going to try a nice restaurant. Take-out it was.
The Spicy Turkey Meatloaf recipe (below) was a reader recipe in the latest Cooking Light issue. A few comments on the recipe, though.
- It wasn’t all that spicy. I might add a bit more Sriracha sauce
- Given the ingredients, I would have thought it had an Asian taste. Unfortunately, no. Great flavor, but more that of a standard loaf.
- The mushrooms didn’t do it for me. I do like mushrooms and the pre-cooking was the right thing to do. It kept the loaf moist but not soggy. However, I would have preferred another filler. I think if some celery and/or nuts were added in place of the mushrooms, it would have improved my thoughts. (If you choose to alter the recipe below, I would recommend walnuts. I’ve used them in past loaf recipes with great success.
Summary: Recipe on myrecipes.com. Written by Dan Kailukaitis
- 1 tablespoon butter
- 2 cups chopped onion
- 1 (8-ounce) package presliced mushrooms
- 3 garlic cloves, chopped
- 3/4 cup panko (Japanese breadcrumbs)
- 1/4 cup fat-free, less-sodium chicken broth
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey breast
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- 1. Preheat oven to 350°.
- 2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
- 3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.
- 4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.
Microformatting by hRecipe.
<!–ADS_INT Image –>