Turkey Meatloaf - cooking recipe

Ingredients
    1 1/2 cups fine chopped onions
    1 tablespoon minced garlic
    1 teaspoon olive oil
    1 medium carrot, diced fine
    3/4 cup mushroom, finely chopped in food processer
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 1/2 teaspoons Worcestershire sauce
    1/3 cup finely chopped parsley
    5 tablespoons ketchup
    1 cup fine fresh breadcrumb (2 slices firm white bread)
    1/3 cup 1% low-fat milk
    1 large egg, lightly beaten
    1 large egg white, lightly beaten
    1 1/4 lbs ground turkey (mix of light and dark meat)
    Accompaniment
    roasted red pepper tomato sauce or ketchup
Preparation
    Preheat oven to 400 degree.
    Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes.
    Add carrot and cook, stirring, until softened, about 3 minutes.
    Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper.
    Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes.
    Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup.
    Transfer Vegetables to a large bowl and cool.
    Stir together bread crumbs and milk in a large bowl.
    Let stand 5 minutes.
    Stir in egg and egg white.
    Add to vegetables.
    Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture.
    Mix well with hands (mixture will be very moist).
    Form into a 9-by 5-inch oval loaf.
    Put into lightly oiled 13 x 9 x 2 inch metal baking pan.
    Brush meatloaf lightly with remaining 2 tablespoons ketchup.
    Bake in the middle of oven 50 to 55 minutes--until meat thermometer reads 170 degrees.
    Let meatloaf stand 5 minutes before serving.

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