turkey meatloaf

i have tried many turkey meatloaf recipes before and find this one the best. it is so moist that you might forget it is turkey in this meatloaf and not red meat. it is recommended using dark turkey meat for just this reason, but this meatloaf is great as well if you decide to mix the dark and light meats. the mushrooms helps to retain the moisture and they are a great addition. ketchup can be used for the topping but the roasted red pepper and garlic tomato sauce is worth any or every effort. it is great! feel free to use jarred roasted bell peppers if time is not on your side.

everything about this dish screams comfort food other than the fact that it is a healthier version of the standard meatloaf. a must try!

ingredients:

1 tbs extra virgin olive oil

1 medium onion, finely chopped

1 medium carrot, diced

2 cloves garlic, minced

10 oz shiitake or crimini mushrooms, trimmed, cleaned, and finely chopped

1 tsp salt

1/2 tsp black pepper

1 tsp red chili flakes

1 1/2 tsp worcestershire sauce

3 tbs ketchup

1/3 cup finely chopped fresh parsley

1/4 c sun-dried tomatoes in oil, chopped

1 c bread crumbs

3 tbs milk

2 lg eggs, lightly beaten

1 1/4 lb ground turkey, preferably dark meat

directions:

preheat oven to 400°F.

heat the olive oil in a medium size saute pan over medium high heat. add the onion and carrot and saute, stirring occasionally, until onion and carrot have softened, 3-5 minutes. add the garlic, mushrooms, salt, and pepper and cook until the mushrooms are very tender and liquids have absorbed (10-15 minutes). continue to stir occasionally. remove from heat and add the worcestershire sauce,  ketchup, and red chili flakes. set aside to cool.

in a large bowl, add the parsley, sun-dried tomatoes, bread crumbs, milk, eggs, and turkey. add 1/2 teaspoon of kosher salt and pepper. gently mix together with your hands and be careful not to over mix. the mixture will be moist.

form a 9×5 inch loaf on a lightly sprayed baking pan (13x9x2). brush the meatloaf with a few tablespoons of the red pepper sauce (or ketchup can be used if not preparing the sauce. bake in the center of the oven for 55-60 minutes or until an instant read thermometer reads 170 degrees. remove from oven and let sit for 5 minutes before slicing. slice the meatloaf and place on a platter or individual plates. ladle a little of the red pepper sauce over the meatloaf. serve immediately.

bon appetit!