TURKEY LOAF

SERVES 6

I love turkey but, for whatever reason, hesitated using ground turkey as a substitute for beef or other meats. So, I decided to concoct a recipe for turkey meatloaf and give it a try. This is incredible and so moist. It is not a substitute, but a great dish onto its own.

INGREDIENTS

2 tablespoons olive oil

2 cups finely chopped onions

1 cup finely chopped green peppers

4 large garlic cloves, finely chopped

2 pounds ground turkey (see note below)

2 large eggs

2 tablespoons milk (Whole or reduced fat)

1 tablespoon Worcestershire sauce

Juice of 1/2 medium lemon

1/2 teaspoon dried sage leaves

1 teaspoon dried thyme leaves

1/2 teaspoon dried savory

1/4 cup freshly grated Parmesan cheese

3/4 cup coarse fresh breadcrumbs

Salt and pepper to taste

Heat a medium skillet over medium-high heat. Add the olive oil, then the onions and peppers. Sauté until softened, about 3 minutes. Add the garlic and sauté another minute. Remove from heat and allow to cool.

Preheat oven to 375° F. Crack the eggs into a large bowl and beat slightly with a whisk. Add the milk, Worcestershire sauce and lemon. Whisk again to combine. Stir in the cooled onions and peppers, sage, thyme, savory, cheese and breadcrumbs. Add the turkey, salt and pepper; mix gently with hands until well-combined. (If you want to taste for seasoning, take a small portion and cook thoroughly, either in the microwave or in a small skillet.) Form into a loaf. Place on a baking sheet or large casserole with shallow sides. Bake until an internal temperature of 160°, about 1 hour. Remove from oven and let rest about 10 minutes before slicing and serving. This is great hot, room temperature or cold.

Note: There are different types of ground turkey available. Where I shop, I can get ground breast, which is 1% fat, or mixed ground at either 7% or 15% fat. The choice is yours. Just remember that the ground breast will result in a drier, less tasty loaf, and the 15% is not much of a fat savings compared to ground chuck commonly used in a meatloaf. I prefer the 7% fat.

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