Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rosemary Turkey Meatloaf
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- #111511
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 pound ground turkey
1 tablespoon oil
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons fresh rosemary
OR
2 teaspoons dried rosemary
2 tablespoons fresh sage
OR
2 teaspoons dried sage
2 tablespoons fresh thyme
OR
2 teaspoons dried thyme
salt and pepper, to taste
1 egg
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 cup dried bread crumbs
directions
In a large skillet, heat the oil then stir-fry onion, garlic, rosemary, sage, thyme salt and pepper for about 2-3 minutes or the onions are translucent but not turning brown.
While stir-frying, beat the egg in a large bowl. Then add onion stir-fry mixture, ketchup, and Worcestershire sauce. Stir. Add ground turkey and bread crumbs, kneading with your hands until completely combined.
Place turkey mixture into a loaf pan. Preheat oven to 350 degrees F. Bake for 1 hour or until a meat thermometer inserted into the center registers 170 degrees F. Remove from oven and allow to stand for 5-6 minutes.
For Make-Ahead: Remove from loaf pan and allow to cool. Freeze in freezer container or in ziploc bag.
On cooking day: Allow to thaw overnight in fridge. Cut into serving size pieces and reheat in skillet until heated through (can add about 1/2 cup water or chicken stock to skillet to prevent it from getting too dried out, if needed). Serve.
added by
deliciousdelight
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 7, 2011
Great recipe! I liked that the onions were sauteed before adding to the meatloaf mixture. I prefer the texture and flavor. The meatloaf was very moist (it did fall apart a little when cutting it) and full of flavor. Definitely a keeper!