TURKEY LOAF

SERVES 8

I love turkey but, for whatever reason, hesitated using ground turkey as a healthier substitute for beef or other meats. So, I decided to concoct a recipe for turkey 'meat' loaf and give it a try. This is incredible and so moist. It is not a substitute, but a great main 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

2-1/2 pounds ground turkey (see note below)

2 large eggs

2 tablespoons milk

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 rough loaf and transfer to a baking sheet or casserole with shallow sides. Continue to shape into a uniform loaf, about 3-inches high and 5-inches wide, or other desired size. Bake until an internal temperature of 160°, about 1 hour. (Cooking time will depend on the shape of the loaf. If it isn't too high, check it in about 50 minutes so that it doesn't overcook.) Remove from oven and let rest about 10 minutes before slicing and serving. This is great hot, room temperature or cold, so leftovers make a great sandwich.

Notes: 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. As for the amount of turkey, I find it packed in 1.3 lb portions, which is why I use 2-1/2 pounds (actually 2.6 lbs) in this recipe. If you have 2 pounds, just add a little more breadcrumbs to soak up the extra liquid. The recipe can also be halved or doubled as needed. If doubling, make two loaves to ensure the center cooks through before the outer portions dry out.

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