Wednesday, October 21, 2009

Turkey Mushroom Loaf

When it comes to meatloaf, the standard is made with the usual trio of meats- ground chuck, ground veal, and ground pork. I was pretty skeptical about this one, especially since I'm not a huge fan of the fungus. I played sous chef for this one, thanks Kate for one of the best meatloafs I've ever had. This version is a little lighter in calories than the usual and plenty tasty. Sometimes the best part of making meatloaf is having leftovers for sandwiches. I prefer mine cold with a little extra glaze. The glaze is absolutely necessary, and reminds me of the loaf I know the most, with the ketchup and parmesan. A loaf without glaze? Be like the Gladys Knight without the Pips.

Turkey Mushroom Loaf

1 C low-sodium chicken broth
2 C cubed day old crustless french bread, or fresh slightly toasted to dry out a little
8 oz. button mushrooms, sliced
1 TB evoo
2 eggs, lightly beaten
3-4 shallots, minced (about 1/4 cup)
2 cloves garlic, minced
2 TB fresh parsley, finely chopped
1 TB fresh thyme, finely chopped
2 ts kosher salt
1 ts fresh black pepper
1 lb. ground turkey
1 lb. ground turkey breast


1 TB evoo
1/4 C balsamic vinegar
1/4 C ketchup
1 TB brown sugar
1 TB dijon or brown mustard

Fire up the hotbox to treefitty. In a a large mixing bowl combine the bread and broth, turning to coat, and let sit 5-10 minutes. Add the rest of the ingredients and mix lightly. Meatballs, meatloafs, burgers, etc. should always be mixed by hand with a minimal amount of pressure and time, until just combined thoroughly.

Gently shape the mixture into a meatloaf pan that is lightly greased with your fat of choice. Mine is olive oil Pam, which works great on the grill and everywhere else. Form a mound in the middle of the loaf so the fat will run off the sloped sides. Place the pan on a baking sheet lined with foil or parchment for easy cleanup. Cover with the glaze, there should be a bit left to reserve.

The cooking time will depend on the size of your meatloaf pan. Mine is 9L X 5W X 3 H and the cooking time was about 70 minutes, or bake until the internal temp is 165 F. Let rest for 10 minutes before slicing. Enjoy that.

With the earthy flavor of the shroom and herbs in this loaf I'd go with a Pinot Noir here, my favorite of which come from the Willamette Valley in Oregon. More day-to day affordable options would be from the Russian River Valley in Cali. Or drink what you like, the best wine advice you'll ever get.

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