Prep 45 mins
Cook 1 hr 15 mins
This recipe is from the Jane Brody Good Food cookbook. This meatloaf is so moist and flavorful and healthy! My family loves it. Serve hot or cold in a sandwich. You can make this ahead and refrigerate it overnight. I mince the mushrooms up really fine so that my kids don't even know they're in there. I serve this with mashed potatoes and any kind of gravy. Be aware that you will need to bake the loaf in a pan of hot water.
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic (2 large cloves)
- 1 cup finely chopped celery (2 large stalks)
- 1 cup thinly sliced leek (white and pale green parts)
- 1 1⁄2 cups diced sweet red peppers, diced (2 medium or roasted red peppers)
- 2 1⁄2 cups finely chopped mushrooms
- 1 1⁄2 lbs ground turkey
- 1 egg whites or 1 whole egg, lightly beaten
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 dash nutmeg
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup minced fresh parsley
- In a large skillet, heat the oil and saute the garlic, celery, leeks and red pepper, stirring until slightly softened (about 4 mintues).
- Meanwhile, boil a kettle of water, and preheat the oven to 375º.
- Stir the mushrooms into the sauted mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid. Remove the cover and saute longer until all the liquid has evaporated. Remove from the heat and set aside.
- In a large bowl, combine the turkey, egg, salt, pepper, nutmeg, bread crumbs, and parsley. Add the sauteed vegetables and combine the ingredients well. Transfer the turkey mixture to a lightly greased loaf pan (4"x8") and set the pan in a large, shallow baking dish.
- Place the pans in the preheated oven, pour the boiling water into the OUTER pan to a depth of about 1" and bake the loaf for 1 hr and 15 minutes.
- When cooked, remove the loaf pan from the outer pan and from the oven. Let rest for 15 minutes and then serve.