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...

with Shiitake Mushroom Gravy
SERVES 4 to 6

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.

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

No comments:

Post a Comment

We're thrilled that you came to visit us here at BURP! Thanks so much for taking the time to write. We're not always able to respond to every comment, but we'll make every effort to answer questions in a timely fashion. We especially enjoy reading about what's going on in your own creative kitchens. So, don't be shy!

And thanks for stopping by!

Note: Only a member of this blog may post a comment.