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September 18, 2010 Uncategorized

We’re Renaming this OMG Meatloaf


Dave and Ann Marie came over tonight and brought all the fixings for dinner, which was so appreciated and OMG, so delicious!
There was quite a bit of discussion about serving this to my brother-in-law, Jason, without telling him the ingredients, because it's THAT good.
I hate mushrooms, they squick me out something fierce, but OMG, in this meatloaf, they are divine! They give the turkey loaf a meaty moisture and a beefy flavor that is often lacking in turkey loaf recipes.
We had it with a mixed green salad and mashed potatoes; but I can't wait to make sandwiches with the leftovers tomorrow!

So without further adieu, the OMG Meatloaf
Click here to get it straight from Epicurious.com

Ingredients
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 pound ground turkey (mix of dark and light meat)
Preparation
Preheat oven to 400°F.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
Let meatloaf stand 5 minutes before serving.


2 Comments

« Thursday #127
Lizz Update 2010 »

Comments

  1. Amanda @geekdetails says

    September 19, 2010 at 7:13 pm

    Thanks for posting this. I think I'll make it for dinner tomorrow. It sounds like good comfort food. I have the same mushroom issue so I'm hoping you're not leading my astray!

    Reply
  2. RollerScrapper says

    September 19, 2010 at 8:37 pm

    I too hate mushrooms, but don't mind if they're hidden in things…i will have to check this out because I love meatloaf. Thanks!

    Reply

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