Published Thursday, January 24, 2013

Tasting Turkey: It makes terrific meatloaf

From Staff Reports

Change up an American favorite by using turkey. It is healthy and the taste may surprise you.

Like many dishes, of course, meatloaf is not without its history. After the Industrial Revolution during the mid-19th century, meat became more available to the average citizen. The lack of refrigeration, however, made many folks reluctant to purchase ground meats since the shopper could not always be certain of age, actual ingredients or quality. The introduction of small meat grinders, though, enabled people to grind their own cuts of meat at home. One of the results was meatloaf – a quintessential part of traditional American cuisine.

Although typically made of beef or pork, or a combination of those meats, this recipe brings the nutritional benefits of turkey into the mix for a great tasting dish. Although it can be made with all dark or all white meat, using a combination of light and dark turkey ensures that it has minimal fat, but maintains its moisture. The mushrooms and onion also help the meatloaf remain succulent.

The onion, Worcestershire sauce and stock enhance the flavor of the mix. The breadcrumbs keep it tender and the eggs help bind the mixture. You can use ketchup or tomato paste to coat the top.

If you have leftovers, they can be warmed up and enjoyed again, or make a sandwich with cold slices. Just as you might associate meatloaf with nostalgic memories of family dinners, you can create the same memories for younger family members with this great variation of an American favorite.


Terrific Turkey Meatloaf


1 Tbsp. extra virgin olive oil


1 large onion, chopped


1/2 pound cremini mushrooms, trimmed and chopped


1/2 tsp. dried thyme


Salt and pepper to taste


3 Tbsp. Worcestershire sauce


3/8 cup low-sodium chicken broth


1 tsp. tomato paste


2 lbs. ground turkey

(mix of dark and light meat)


3/4 cup breadcrumbs


2 eggs, beaten


1/3 cup ketchup

Preheat oven to 325°F.

Heat oil in skillet over medium heat. Sauté onions and mushrooms, add thyme and season with salt and pepper. Cook until onions are translucent, about 10 minutes. Add Worcestershire, stock and tomato paste and mix thoroughly. Remove from heat and allow to cool to room temperature.

In a large mixing bowl combine turkey, breadcrumbs, eggs and onion-mushroom mixture. Mix well and shape into a rectangular loaf in shallow baking dish. Brush ketchup on top.

Bake 90 minutes or until meat is cooked through and internal temperature is 165°F. Serve hot. Leftovers may be served cold in sandwiches.

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