Thursday, October 18, 2007

Thyme Scented Turkey Meatloaf

Lo is not generally a fan of meatloaf, which she sees as a glorified hamburger -- with filler. "If I want a burger," she often says, "I'll just make a burger." Therefore, meatloaf is rarely sighted on the menu here at BURP!

This recipe, from our friend Betty Rosbottom, is the oft-mentioned exception to our "no meatloaf" rule. It's tasty. And different. And nary-ever dry (thanks to the apples). See for yourself...


THYME SCENTED MEATLOAF
with Shiitake Mushroom Gravy
SERVES 4 to 6

MEAT LOAF
2 tablespoons unsalted butter (divided)
1/3 cup finely diced carrots (1/4-inch dice)
1/3 cup finely diced leeks (1/4-inch dice), white parts only
1/3 cup finely diced celery (1/4-inch dice)
1 pound ground chicken or turkey
1 ¼ cups fresh bread crumbs
1 ½ teaspoons dried thyme leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 medium unpeeled tart apple (such as Granny Smith), cleaned and grated
2 egg whites

To prepare meatloaf: Melt 1 tablespoon butter in a medium, heavy let over medium-high heat. When hot, add carrots, leeks and celery saute, stirring, until softened, 4 to 5 minutes. Cool. Place ground chicken or turkey, bread crumbs, thyme, salt, pepper, apple and cooled sauteed vegetables in a mixing bowl and stir well to blend. Add egg whites and mix well; mixture will be quite wet. Divide in half and shape into 2 oval loaves. Spray a roasting pan generously with nonstick cooking spray and put loaves in pan. Dot loaves with remaining 1 tablespoon butter. (Meat loaves can be prepared 1 day ahead to this point; cover and refrigerate.) When ready to bake, arrange a rack at center position and preheat to 350°F. Bake meat loaves for 40 to 45 minutes, until cooked completely through. Remove and cool for 5 minutes.

FOR GRAVY
2 tablespoons unsalted butter (divided)
1 ½ cups finely chopped green onions (including 3 inches of green tops)
4 ounces shiitake mushrooms, cleaned, stems discarded, cut into l-inch strips
4 ounces white cultivated mushrooms, cleaned and sliced thinly through stems
Salt (to taste)
2 tablespoons all-purpose flour
1 ½ cups chicken broth
2 teaspoons reduced-sodium soy sauce

To prepare gravy: Heat 1 tablespoon butter in a medium, heavy skillet. When hot, add green onions and cook, stirring, for about 2 minutes. Add mushrooms and cook, stirring, until mushrooms are tender, 4 to 5 minutes. Season with salt to taste, remove from heat and set aside. Melt remaining 1 tablespoon butter in a medium, heavy saucepan. When hot, add flour and cook, stirring, for 2 minutes. Add broth and whisk until sauce is smooth and just thickened, 2 to 3 minutes. Whisk in soy sauce. Stir in mushroom mixture. Taste and, if desired, add more salt. (Gravy can be prepared 1 day ahead; cover and refrigerate; reheat to serve) To serve meat loaves, cut into 1/2-inch-thick slices and arrange on a serving platter. Ladle some mushroom gravy over slices. Pass any extra gravy separately.

From "American Favorites" by Betty Rosbottom

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