Moist!!!! Turkey MeatloafJul 17, 2002 Write an essay on this topic.
Popular Products in KitchenThe Bottom Line I love to cook, but don't always have the time to prepare a grand meal. This is quick, easy and satisfying.
I love meatloaf and really enjoy GOOOOOD meatloaf. I know how to make the very artery clogging fattening kind with good ground beef and tried to use the same recipe by substituting turkey...but it didn't work. Turkey gets very dry if not handled properly.
This recipe is simpler, quicker,low in fat and just plain yummy! I figured out the secret to keeping the turkey moist...chicken broth. I buy the non fat, no sugar chicken broth from the health food store by the case and use it in a great deal of my cooking. I would use that or some good home made broth if you have it.
2 lbs ground turkey meat (freshly ground is delicious, but not necessary...do not use the non fat ground turkey for this recipe. That is toooo dry and not necessary)
2 egg yolks OR 1 egg yolk and one egg white if you're really watching your cholesteral.
1 large diced onion ( Preferably a nice big sweet red one. It looks pretty and I really like the flavor. If not available a nice big white one that is sweet)
1 clove minced garlic
Salt and pepper to taste
1 half can fat free/ sugar free natural chicken broth
Mush all this together in a big bowl until it is well mixed. ( I always start out with a spoon, but end up using my hands because nothing mixes as well as happy fingers. Make sure your hands are really clean and that you clean them thoroughly after handling the poultry. Very important..ok?)
Place the meat in to a lightly greased loaf pan (or whatever you usually use for meat loaf)
Pour half the can of broth over the meat. ( I reserve the other half for basting in case it gets absorbed in the oven. During the summer, a half can is fine, in the winter, I add a little more while its cooking. Use your best judgement)
Bake in an oven that has been pre heated at 400 degrees F. Once your loaf is in the oven turn the heat down to 350 degrees F. Bake for 1 hour.
Take it out of the oven and let it rest for about 10 minutes before cutting and serving.
I like to serve with steamed broccoli with parmesan cheese and a nice salad. A light pinot grigio or chardonnay go very well with this.
Meatloaf sandwiches the next day are just great too!
Variations on the theme:
Add in a few dashes of Tobasco sauce.
Cut up a few jalapeno peppers or pablano chiles.
Stir in some salsa ( About 1 cup and you can cut back on the broth if you do this)
If turning it spicy isn't to your liking you can add some sage to it and it has a great thanksgiving turkey flavor.
Make it Italian by adding some highly flavored tomato sauce, oregano and green peppers.
You can get really creative with this recipe and keep the fat down. It's quick, easy and good for you! Enjoy.
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