Meatloaf was NOT one of my favorites as a kid. However, I have now discovered that I love, love, love this turkey variation. The best part is, my meat-loving husband also loves this recipe and doesn’t complain at all, ever, when I make it. In fact, he usually eats half the ‘loaf’ in one sitting (and that’s including mash potatoes, and some kind of veggie). The other quarter or so that is left, he devours at lunch the next day.
Serves 6
Ingredients
4 slices white bread, crusts trimmed, torn into pieces
8 small sage leaves
1 1/2 pounds ground lean turkey
1 large yellow onion, cut into eighths
1 stalk celery, cut into 2-inch pieces
1/2 teaspoon dried thyme
1 large whole egg, lightly beaten
2 tablespoons tomato paste
4 teaspoons Dijon mustard
1 1/4 teaspoon Worcestershire sauce
3/4 teaspoon coarse salt
Freshly ground black pepper
Preparation Instructions
1. Preheat oven to 400 degrees, with rack in center.
2. Place bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs. Transfer to a medium bowl, and add ground turkey.
3. Place onion and celery in bowl of food processor; pulse until finely chopped. Add to turkey mixture, using hands to combine (or you can put into the bowl of a stand mixer and let it do the work for you). Add thyme, whole egg, tomato paste, mustard, Worcestershire, and salt; season with pepper. Combine well.
4. Place in a 9-by- 5-by-2 1/2-inch nonstick loaf pan.
5. Transfer pan to oven; place a baking sheet on lower rack to catch drippings. Cook until a meat thermometer inserted in center of meatloaf registers 180 degrees, about 1 1/4 hours.
6. Remove from oven; let rest 15 minutes covered with foil.
7. To serve, cut meatloaf into 12 slices, and divide evenly among six serving plates. Serve immediately with mashed potatoes.
Adapted from: Marthastewart.com: Turkey Meatloaf – Martha Stewart Recipes
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