my turkey meatloaf needs work
Hi All! DH picked up a package of ground turkey breast the other night, and I was tired of the usual recipes... so I had to do *something* with it last night. I made a basic turkey meatloaf, didn't have a lot on hand to work with:
1 package ground turkey
3/4 c panko
1/4 c egg substitute
2 tsp caribbean pepper spice
~2 cloves minced garlic
baked 20 minutes in muffin cups because we were too hungry to wait for a full sized meatloaf to cook.
it was moist, but not as flavorful as I'd hoped. I had hoped the spice would kick it up. I'm not a huge fan of glazes/sauces/gravies on meatloaf but I'm open to suggestions.
I've seen several recipes that add carrots/mushrooms or other veg to the mix, Dh is not a huge fan of that idea.
Oh. and I did look at the "best meatloaf ever" and other meatloaf threads, but they didn't really answer my question. :)
Here's one that's quite good, although I must admit I don't care for turkey meatloaves in general. A friend made this and I sampled it, made a great cold sandwich.
Jalapeno/Chipotle Meat loaf:
2 or 3 chopped jalapeno peppers
2 teaspoons chipotle Tabasco sauce
1/2 cup finely chopped onion 1/2 cup coarsely chopped fresh cilantro
1/4 cup regular oats 1/4 cup dry breadcrumbs
1/4 cup tomato sauce 2 teaspoons chopped fresh parsley
1 teaspoon salt 1/2 teaspoon ground cumin
1/2 teaspoon dried oregano 1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced
2 large egg whites 1 pound ground turkey
1 pound ground turkey breast
1/4 cup tomato sauce
1 tablespoon ketchup
1/2 teaspoon hot sauce
Preheat oven to 350°.
Combine jalapenos, chipotle tabasco sauce, onion, and next 14 ingredients (through ground turkey breast) in a large bowl, stirring to combine. Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.
To prepare topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer registers 160°. Let stand 10 minutes before slicing.
Yield: 6 servings (serving size: 1 slice)
I love turkey meatloaf. This is a favorite version for me.
I add fresh cilantro (or you could use parsley), thyme, fine chopped onion, whole slices of bread soaked in milk and squeezed, s/p, chipoltes in adobo chopped up fine, roasted red peppers, lots of garlic, cumin and a little paprika. A neat trick, cut bell peppers in thick rings and stuff with the matloaf mixture. Lay flat on some parchment paper and bake. I like to top mine with a little ketchup mixed with a little brown sugar for a light glaze and then I top mine the last 10 minutes with a good white cheddar and melt.
Although this is my favorite, I have used mushrooms, onions, celery, the bread slices again, fresh herbs, worcestershire, garlic, many of the traditional, but with the turkey I often use a few more vegetables with it. It adds a nice texture.
I would switch out the panko and use fresh bread crumbs. Also, cook the onions to almost caramelized before adding. Add some anchovie paste to the pan while cooking. This adds a moistness and depth to turkey preparations. I am thinking you need some ketchup (heavens!). Good luck.