Meaty Turkey Meatloaf - cooking recipe

Ingredients
    Meatloaf
    1 tablespoon unsalted butter
    1/2 onion, chopped fine
    4 ounces button mushrooms, trimmed and sliced thin
    2 teaspoons tomato paste
    2 tablespoons chicken broth
    2 medium garlic cloves, minced
    1 large egg
    1 tablespoon soy sauce
    3 tablespoons chicken broth
    1 1/2 teaspoons unflavored gelatin
    1 slice rustic white bread, torn into 1-inch pieces
    2 tablespoons minced fresh parsley
    1 tablespoon minced fresh basil or 1 teaspoon dried basil
    1/2 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
    1 teaspoon Dijon mustard
    3/8 teaspoon fresh ground black pepper
    1/4 teaspoon dried thyme
    1 1/4 lbs ground turkey, thighs
    Glaze
    1/4 cup ketchup
    2 tablespoons cider vinegar
    1 1/2 tablespoons packed brown sugar
    1/2 teaspoon hot sauce
    1/4 teaspoon ground coriander
Preparation
    Set an oven rack in the middle of the oven and preheat to 350\u00b0F Set a rack in a rimmed baking sheet. Fold a piece of heavy duty aluminum foil to form a rectangle 6 1/2 by 3 1/2 inches. Set the foil on the rack and spray it with oil spray. Poke holes in the foil at 1/2\" intervals.
    Melt butter in a skillet over medium heat. Add onion and mushroom and cook until starting to brown, 10-12 minutes. Add tomato paste and cook, stirring constantly, until browned, 3 minutes. Reduce heat to low. Add 2 T chicken broth and garlic. Scrape any stuck-on brown bits from the bottom of the pan with a wooden spoon/spatula, and cook until thickened, about 1 minute. Transfer to a large bowl and set aside to cool.
    Whisk eggs with soy sauce and 6 T chicken broth. Sprinkle gelatin over surface and set aside until gelatin softens, about 5 minutes.
    Pulse bread in food processor until finely ground, 5-10 pulses. Add gelatin, mushroom mixture, parsley, basil, oregano, mustard, pepper and thyme to processor and pulse until mushrooms are finely ground, about 10 1-second pulses. Transfer mixture back to bowl. Add turkey and mix with hands until combined.
    Shape mixture into a loaf about 6 1/2 by 3 1/2 inches and lay on foil rectangle. Bake in preheated oven until interior temperature is 155-160F, 75-90 minutes. Remove from oven and turn on broiler.
    While meatloaf is cooking, combine all glaze ingredients in a small pot. Bring to a simmer over medium heat. Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
    Spread half of glaze evenly over meatloaf. Place under broiler until glaze bubbles and browns at edges, 2 minutes. Spread remaining glaze evenly over meatloaf and return to broiler until glaze again bubbles and begins to brown, about 2 minutes. Tent with foil and let stand at room temperature for 20 minutes before slicing and serving.

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