Turkey Meatloaf v 9.5 (or so)

June 3, 2009 in Entrees, Gluten Free, Healthy Fare

Some recipes are, by nature, always going to be in flux. I will probably forever be searching for the ULTIMATE turkey meatloaf, as I love it so, but this version is the culmination of all my experimentation thus far.

TURKEY MEATLOAF v 9.5 (or so)

2 lbs ground turkey breast
1 cup cornflake crumbs
1 stalk celery, finely chopped
1 carrot, grated
1 yellow onion, finely chopped
3 cloves garlic, minced
1 (6-ounce) can tomato paste
1 tablespoon flaxmeal mixed in 2 tablespoons water*
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon coarse black pepper

Olive oil cooking spray (most frugally achieved by doing it yourself, like so)

TANGY KETCHUP TOPPING

3 tablespoons ketchup
2 teaspoons Dijon mustard
1/2 tablespoon light brown sugar

Preheat oven to 400°F. In large bowl, combine turkey, cornflake crumbs, carrot, celery, onion, garlic, tomato paste, flax mixture, thyme, and seasonings. You can, of course, do this with your hands the good ol’ fashioned way, but I also like to use a potato masher sometimes. Transfer turkey mixture to an 8-inch loaf pan OR a 6 cup large muffin pan coated with olive oil cooking spray, cover with foil (whichever pan you’re using) and bake for 45 minutes if in a loaf pan;  30 if in a muffin pan. Remove loaf and brush Tangy Ketchup Topping over the top. Return and cook another 15 minutes, or until internal temperature of meatloaf reaches 165°F. Set aside to let cool briefly, then slice and serve.

*This is a really handy egg substitute if allergic or trying to cut cholesterol, plus it adds fiber & essential fatty acids. Great for use in baked goods, particularly for vegan recipes! Just stir it a bit with a fork and let it sit until it gets a bit tacky – 5 minutes or so.

– posted by Anne

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