Turkey meatloaf (Deb Perelman's, from Smitten Kitchen Keepers)
J. Kenji López-Alt · ♥ 5.2K likes · 209.9K views · 17 min video
Read about turkey in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole medium yellow onion
- garlic cloves
- 2 whole carrots
Dice the onion and carrots (food processor or by hand) and smash the garlic.
- olive oil
- salt
- pepper
Saute the vegetables in olive oil with salt and pepper until they begin to brown.
- ½ cup breadcrumbs
- ¼ cup chicken broth
- ½ tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire
- 2 tbsp flat leaf parsley
Combine half a cup of breadcrumbs, a quarter cup of chicken broth, half a tablespoon of tomato paste, a teaspoon of Dijon, a tablespoon of Worcestershire, two tablespoons of parsley, a teaspoon each of salt and pepper; add the cooked vegetables.
The breadcrumb mixture
- 1 tsp salt
- 1 tsp pepper
- 1 whole egg
- 1 tbsp ketchup
- 1 tbsp molasses
- 1 tbsp cider vinegar
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- kosher salt
- freshly ground black pepper
For the glaze, mix a heaped tablespoon of ketchup, a tablespoon each of molasses and cider vinegar, a teaspoon of hot sauce, a teaspoon of Worcestershire, kosher salt and black pepper.
- ground turkey
Beat the egg into the vegetable mixture with a fork; combine with the turkey just until dispersed, without overworking.
Mixing without overworking
- oil
Oil a baking tray or dish, pat the mixture gently into a roughly four by eight inch shape, and brush or spoon all the glaze over at once.