Sunday Dinner – Turkey Meatloaf

Great Lakes Foodie — Tue, 22 Sep 2009 11:39:16 +0000

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.

Recipe: Spicy Turkey Meatloaf with Ketchup Topping

Summary: Recipe on myrecipes.com. Written by Dan Kailukaitis

Ingredients

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

Instructions

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.

My rating: 3.5 stars

Microformatting by hRecipe.

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Autumn Comfort Food – Meatloaf

Great Lakes Foodie — Sun, 20 Sep 2009 01:59:35 +0000

Now that the days are getting shorter and the air outside is cooling, I’ve started to think about fall comfort food. The windows are open and the oven can be used without giving the air conditioner a run for its money! The topic today: meatloaf.

An easy, cheap, family staple. So many options, so many countries to travel to with flavor variations. My favorite is a mango chutney turkey loaf. (See rough recipe below) My desire to have meatloaf this week was sparked in part by a recipe in the new Cooking Light magazine and a recipe on today’s Paula’s Best Dishes on the Food Network.

Are you a meatloaf fan? Take the poll below:

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Recipe suggestions:

Brooke’s Homemade Meatloaf - From Paula’s Best Dishes, aired Saturday September 19, 2009.

Danish Meatloaf - From Lynne Rossetto Kasper’s Splendid Table site.

Frenchified Meatloaf - From Lynne Rossetto Kasper’s Splendid Table site.

Mango Chutney Turkey Loaf – Rough recipe…I lost the actual recipe and make this from memory

1/2 jar your favorite mango chutney, chop mango pieces if they are large

1/8-1/4 cup Dijon mustard

2 eggs

2 slices white or wheat bread, torn

1 1/2 pounds ground turkey

1 small onion, grated

Preheat oven to 350. Combine all ingredients. Mixture should be moist. Place on a cookie sheet lined with parchment paper. Place mixture on parchment paper and free form a loaf. Bake until the turkey is cooked through and the outer crust is golden brown to brown.

Spicy Turkey Meatloaf with Ketchup Topping – Cooking Light Magazine, October 2009 (Recipe link on www.myrecipes.com)

I’ll be making this recipe later this week.

What are your favorite meatloaf recipes? Share with your comments!!!

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