Turkey Meat LoafDamaris Phillips, Food Network
Yield: 6 - 8 servings
Prep Time: 20 minutes
Inactive: 30 minutes
Cook Time: 1 hour
Nonstick cooking spray, for pan
1 Tbsp vegetable oil
2 carrots, peeled and chopped
1 rib celery, chopped
1 medium onion, chopped
Salt and freshly ground black pepper
4 cloves garlic, minced
2 Tbsp tomato paste
2 tsp Worcestershire sauce
2 lb ground turkey (1 lean breast mean, 1 thigh meat)
½ C grated hard cheese (Parmesan-Gouda blend)
⅓ C plain breadcrumbs
1 Tbsp chopped fresh thyme
2 tsp chopped fresh sage
1 tsp chopped fresh rosemary
1 large egg
- Preheat oven to 350°F. Spray a standard 9-inch loaf pan with nonstick spray.
- Heat the vegetable oil in a large pan over medium-high heat. Add carrots, celery, onions, and some salt and pepper. Sauté until just starting to soften, about 3 minutes. Add the garlic and stir to combine; sauté until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce, and cook for 1 minute more. Remove from heat and set aside to cool to room temperature.
- In a large bowl, combine the ground turkey, grated cheese, breadcrumbs, thyme, sage, rosemary, egg, some salt, 2 tsp of black pepper, and the cooled veggie mixture. Mix with your hands until well blended.
- Fill the prepared loaf pan with the meatloaf mixture. Bake until a meat thermometer inserted into the center registers 170°F. About 55 minutes.