Camano Island cook Reda R. Gross really started something with her recent request for a “good” turkey meatloaf recipe.
Last week, for starters, Cyndie Lou Dixon of Lake Stevens let us in on her husband Steve’s favorite version, a recipe she said could also be used for turkey burger patties.
Today, another Forum cook jumped at the chance to offer up a personal take on this poultry adaptation of the old beef classic.
Karyn Weed of Snohomish tells us, “Here is a great recipe for turkey meatloaf. It is from “The 8-Week Cholesterol Cure” cookbook. I have made it many times and only omit the green olives. I hope this will help Reda.”
Cookbook terrific turkey meatloaf
1pound ground turkey breast
1egg white
1/2cup oat bran
3tablespoons ketchup
1tablespoon Worcestershire
1/2teaspoon Dijon mustard
1/2green bell pepper, minced
3slices onion, minced
2tablespoons chopped green olives
1large clove garlic, minced (more garlic, if preferred)
1/4teaspoon sage
1/4teaspoon black pepper
1/4teaspoon marjoram
1/4teaspoon celery salt
Mashed potatoes and gravy (recipes follow)
In large mixing bowl, mix together the ground turkey breast, egg white, oat bran, ketchup, Worcestershire, mustard, bell pepper, onion, green olives, garlic, sage, pepper, marjoram and celery salt, blending lightly but thoroughly. Form into loaf, transfer to baking pan and bake at 350 degrees 11/4 hours, or until a meat thermometer registers 170 degrees to be sure of doneness. Don’t overcook.
Serve with mashed potatoes and gravy (recipes follow).
Makes 4 servings.
Note: Make more of this turkey meatloaf than you’ll need, and double the amount of gravy, if you prefer. Both freeze beautifully for a fast dinner the next time. Also, this meatloaf makes a sensational sandwich on sourdough bread with lettuce and tomatoes.
Potatoes
Peel potatoes; cook at a low boil for 20 minutes or till tender to a fork. Mash with evaporated skim milk, white ground pepper, and a butter substitute, such as Butter Buds.
Gravy
3/4cup cold skim milk
1/4cup flour
1cup hot turkey broth
1/2cup egg substitute
1/2cup evaporated skim millk
Mushrooms, lightly sauteed or canned
Salt and pepper
Other favorite seasonings
In small saucepan, blend the skim milk into the flour until smooth. Blend in the broth, bring to a boil and cook 1 minute. Set aside. Blend the egg substitute and evaporated skim milk in an electric blender; dribble hot milk-broth-flour mixture slowly into the blender set at low speed. Add the mushrooms, salt and pepper to taste and other favorite seasonings.
The next Forum will appear in Wednesday’s Food section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
