Ground Turkey Meatloaf Recipes
source (google.com.pk)This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday's lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is baked without a loaf pan, there's plenty of well-browned crust to go around.
Learn the story behind this dish in our column, The Recipe, and view more modern classics that are just like mom’s, except better.
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
GARNISH: cooked bacon
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Do you have a favorite meatloaf recipe? Most people do. I do not. I guess it’s because I can never leave well enough alone. I am always looking for that elusive “best” combination. This recipe comes pretty close to being in that category. It helps that it was first published in Gourmet Magazine, I have found that their recipes are almost always outstanding.
Some say that for a meatloaf to be great it has to have a combination of ground beef, veal and pork. The supermarkets even sell a combination of meats for meatloaf. I have made meatloaf with all ground beef, ground turkey and with various combinations. This meatloaf adds ground pork to the ground beef mixture and it enhances the flavor.
But what sets this recipe apart is the addition of dried cherries and bacon. You can use any dried fruit that you like, but I like the cherries. Three strips of raw bacon and the cherries are ground together in a food processor and added to the meat mixture. It adds a nice sweet and smoky flavor to the meatloaf. The carrots, celery and onions also contribute to the texture.
Give this a try for dinner. If you have a meatloaf that you love and would like to share it, email me with the recipe. My quest is ongoing.
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