Prep 15 mins
Cook 1 hr 25 mins
Maria Helm Sinskey's recipe won't make you moan as you did as a child - this meatloaf is sooooo gooood!!! When used the next day as a sandwich with grilled Cheddar cheese - watch out!! They say to serve it with Dijon mustard - well, we made a combination of ketchup and Dijon - fantastic!! Bon Appetit Magazine, October 2009 edition.:) 15 minute cooling period.
- 2 tablespoons extra virgin olive oil, plus additional for brushing
- 2 cups day-old rustic style bread (1/3-inch cubes)
- 1 cup low sodium chicken broth
- 8 ounces sliced button mushrooms
- 2 large eggs, lightly beaten
- 1⁄4 cup minced shallot
- 3 tablespoons roasted garlic
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoons coarse kosher salt
- 1⁄2 teaspoon ground black pepper
- 1 -2 pinch crushed red pepper flakes (for that extra kick)
- 1 lb ground turkey (15% fat)
- 1 lb ground turkey breast
- Preheat oven to 350°F
- Brush 8 1/2x4 1/2x2 1/3-inch loaf pan with olive oil.
- Toss bread with broth in large bowl.
- Let stand until bread absorbs broth and softens, about 10 minutes.
- Mix in mushrooms, eggs, shallots, garlic, parsley, thyme, coarse salt, pepper, crushed red pepper flakes & 2 tablespoons oil.
- Add turkey; mix just until blended.
- Transfer to pan, mounding in center.
- Bake until thermometer inserted in center registers 170°F, about 1 hour 25 minutes.
- Let rest 15 minutes before serving.
This was good. It's not as bland as most turkey meat loaf, but it is turkey meat loaf, so it is still somewhat bland. We added sliced scallions.