Killer Turkey Meatloaf

Let's face it, turkey meatloaf can be dry. It can be void of flavor, and frankly boring.  This preparation is moist, flavorful, and vibrant. It will please the crowd, and not expand the waistline as much as traditional meatloaf made of veal, beef and pork.


Step  One:  Turkey

At you local grocer pick up a pack of ground 93/7 turkey. They oddly come in about 1.3 pound packages.  The 93/7 means it's 93% lean and 7% fat.  Place the turkey in a large mixing bowl. Season the turkey with a 1/2 teaspoon of salt, a teaspoon of black pepper, teaspoon of poultry seasoning, and a teaspoon of garlic power. Using utensils or your hands combine the seasoning with the ground turkey. Cover it and refrigerate.


Step Two: The Veggies Plus Mushrooms

The secret to a moist and delicious turkey meatloaf is vegetables and mushrooms.  Dice  one onion to yield 1 cup of onions, 1/2 cups of carrots, 1/2 cup celery. Slice 1 8 oz package of white button mushroom, the baby bellas, or 8 oz of bellas could be used as well.  In a large skillet over medium high heat, add two teaspoons of olive oil. Add onions and  cook for 2 minute, stirring occasionally until soft. Reduce heat slightly and add carrots celery and cook until they are softened. Add mushrooms and cook until they are very soft and have released a fair bit of water. Reserve to a bowl and allow to cool slightly.


Step Three: Putting It Together

Retrieve  the seasoned turkey from the fridge.  Add two eggs, and 1/2 cup of bread crumbs.  Add the vegetable misture and combine well. Scope or spoon  the turkey mixture into a loaf plan and pat it down until it's fills the pan completely in single level layer.  Forming the turkey mixture into a mound on a cookie sheet also works.

Step Four:  Cooking
Place the loaf pan in a preheated 350 degree oven. The turkey loaf may take 45 minutes to an hour to cook completely.  Cook until the center of the loaf reaches 165 to 170 degrees F. Retrieve the turkey loaf and let it rest for ten to fifteen minutes. It will retract from the edges of the pan slightly. Use a butter knife along the edges two free it from the sides of the pan.  Invert and the turkey loaf should freely part from the pan. Slice and eat.  Enjoy


R. A. Mann-Thompson, All Things Eaten