Friday, November 9, 2012

Mediterranean Turkey Meatloaf

Growing up my family had a lot of meat loaves!  The only time we had turkey was usually at Thanksgiving time.  Turkey just wasn't trendy or as readily available as it is now.  These days as you wander down the grocery aisle you see an overabundance of turkey products, rubbed, marinated, ground, breast only, leg only, you get the idea.  I usually pass by those "convenience" meat products opting for meat either organic or at least close to its natural state.  Again, I like to know what's in my food.  

 For a long time I chose ground beef to make meatloaf because turkey was too dry.
A friend came along and gave me pointers on how to spruce up the dry turkey so it was edible without adding fat to it.  This was a first successful attempt by adding in caramelized onions.  Let me know what you put in your turkey meatloaf ...I'd like to hear from you.


1/2 cup caramelized onions (cook about a cup of sliced onions in a small amount of either butter or oil or a mix of both.  Cool and cut up.)

1 1/4 lb ground turkey

1 Tbsp chopped parsley

1 clove garlic, minced

4 button type mushrooms, finely chopped

1/2 tsp Greek/Mediterranean seasoning (Italian seasoning can be used)

1/4 tsp salt

1/8 tsp pepper

1 beaten egg

1 hot dog or hamburger bun, wet with water, squeeze excess out with hand and crumbled.  If you don't have any buns around use a slice of any bread.)

Heat oven to 350 degrees.  Prepare the onions first.  In a large bowl add all the ingredients.  Mix well and either place into a loaf pan or form into a loaf on a cookie sheet sprayed with pan spray.  Cook for about 45-55 minutes until done.  Remove from the oven and let it "rest" so it retains some juiciness.  Slice and serve.  It's great served with applesauce to dip in.

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