Turkey Meat Loaf from Dining by Design
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 227.5
- Total Fat: 9.2 g
- Cholesterol: 104.1 mg
- Sodium: 430.9 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.3 g
- Protein: 21.3 g
View full nutritional breakdown of Turkey Meat Loaf from Dining by Design calories by ingredient
Introduction
Trying this recipe tonight - got it from a book I read ... Good Enough to Eat by Stacey Ballis ... excellent read!! Trying this recipe tonight - got it from a book I read ... Good Enough to Eat by Stacey Ballis ... excellent read!!Number of Servings: 10
Ingredients
-
1 T unsalted butter
1 med. onion, chopped
1 rib celery, chopped (I est. 2 cups)
3 t minced garlic
2 t fresh thyme leaves
1 t paprika
1/4 cup tomato juice (I used V-8 'cuz I had it)
1/2 cup chicken broth, no salt
2 large eggs
1 T lite soy sauce
1 t Dijon mustard
1/2 t ground cumin
2/3 cup unseasoned bread crumbs
2 T fresh flat leaf parsley, minced
3/4 t salt
1/2 t ground black pepper
2# ground turkey (I use Jennie-O) (recipe calls for 1# white only & 1# white/dark meat mixed - I used all white meat)
GLAZE:
1/2 cup chili sauce
3 T brown sugar
1/4 cup sherry vinegar
Directions
Adjust oven rack to middle position; heat ove to 375
Heat butter in a 10" skillet over med-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme and paprika and cook, stirring until fragrant, about 1 minute. Transfer mixture to small bowl and set aside to cool.
Whisk broth and eggs in large bowl until combined. Stir in soy sauce, mustard, cumin, bread crumbs, parsley, salt, pepper and onion mixture. Add ground turkey; mix gently with hands until thoroughly combined, about 1 minute.
Transfer meat to sheet pan and shape into a 10x6 oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted in center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler
**While meat loaf cooks, combine chili sauce, brown sugar and sherry vinegar in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes.
Serve with remaining glaze on the side.
Serving Size: serves 8 to 10 (I used 10 for calculating)
Number of Servings: 10
Recipe submitted by SparkPeople user MELTING*MILLIE.
Heat butter in a 10" skillet over med-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme and paprika and cook, stirring until fragrant, about 1 minute. Transfer mixture to small bowl and set aside to cool.
Whisk broth and eggs in large bowl until combined. Stir in soy sauce, mustard, cumin, bread crumbs, parsley, salt, pepper and onion mixture. Add ground turkey; mix gently with hands until thoroughly combined, about 1 minute.
Transfer meat to sheet pan and shape into a 10x6 oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted in center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler
**While meat loaf cooks, combine chili sauce, brown sugar and sherry vinegar in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes.
Serve with remaining glaze on the side.
Serving Size: serves 8 to 10 (I used 10 for calculating)
Number of Servings: 10
Recipe submitted by SparkPeople user MELTING*MILLIE.