Monday, May 1, 2017

Turkey Meatloaf

This Meatloaf is so moist and tasty
I found this recipe on the internet followed it pretty close with the exception of using Almond Milk

For the link click


8 ounces mushrooms, trimmed and very finely chopped
1 medium onion, peeled and finely chopped 2 garlic cloves, peeled and minced
1 tablespoon oil
1 teaspoon kosher salt

1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
7 tablespoons ketchup, divided 

1 cup panko bread crumbs, 1/3 cup milk, we use Almond milk
2 large eggs, lightly beaten
1 1/4 pound ground turkey (92% lean) 


      Heat oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
      Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. 

      Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
       Meanwhile, combine the breadcrumbs and milk in a small bowl.
       Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.
        Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.
       Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing. 
this was amazing sure will do it again

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