Tuesday, December 28, 2010

Emeril's Turkey Meatloaf

Emeril's Turkey Meatloaf

Serves 4-6.

A nice little change from the standard meatloaf. Serve traditionally with mashed potatoes and a vegetable.
Source: Everyday Food magazine

1 t. vegetable oil
4 oz. turkey bacon, chopped
1/2 yellow onion, chopped (1 c.)
1 small green bell pepper, chopped (3/4 c.)
coarse salt and ground pepper
1 garlic clove, minced
3/4 c. rolled oats (not instant)
1 c. evaporated milk
1-1/2 lbs. ground turkey (preferably 85% lean)
1-1/4 c. sweet chili sauce or ketchup

Preheat oven to 350 degrees.

In a large skillet, heat oil over medium-high heat. Cook bacon, stirring, until almost crisp, about 4 minutes. Add onion and bell pepper, season to taste with salt and pepper, and cook until vegetables are soft, about 3 minutes. Add garlic and cook 1 minute. Transfer mixture to a large bowl and add oats and evaporated milk. Let cool.

Add turkey, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons chili sauce or ketchup. Stir well to combine. Transfer mixture to a 5"-by-9" loaf pan and smooth top. Spread remaining chili sauce or ketchup over top. Bake until meatloaf is cooked through (165 degree internal temperature), about 1 hour and 10 minutes. Let cool in pan 20 minutes before slicing.

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