Saturday, February 13, 2010

Turkey loaf

This picture is a little misleading. It's actually a mini-meatloaf. The disposable aluminum pan is 5.5" x 3" and 2" deep. The recipe below makes 2 of them. Each is enough to feed Peter and me twice!

Here is a device I can't live without: an electronic temperature probe. The tip goes into the meatloaf and broadcasts the temperature to the light gray unit which I usually take to the other side of the house where Peter and I watch "Jeopardy" or "Millionaire" before dinner (with cocktails I might add).

On Nov. 24, 2009 I posted my "best meatloaf you will never make," and this is a variation of that theme.

One thing I will do differently next time is to uncover the pans sooner and/or slide them under the broiler to get the bacon crisper.

Turkey loaf
1 tbsp olive oil
1/4 large onion, finely chopped
1/3 green bell pepper, finely chopped

Heat the oil in a saute pan and cook the onion and pepper just until softened, 4 minutes or so. Set aside to cool.

Preheat oven to 350 degrees - oven rack at middle level

In a large bowl combine:
1 lb. ground turkey
1/2 tsp garlic powder
1/2 tsp onion powder
1 lightly beaten egg
1/8 cup bread crumbs which have been soaked in milk
1 tbsp Worcestershire sauce
1 tsp liquid smoke (optional)
2 tbsp sage pesto (we just happened to have had this - an alternative is too saute some fresh sage with your onion and pepper)
generous pinches of salt and pepper
the cooled onion and pepper

Mix well. Put a teaspoon of the mixture in a small bowl and microwave 15-20 seconds. Taste for seasonings. Adjust accordingly.

Put the mixture into 2 disposable aluminum loaf pans. Top each with 2 half slices of bacon. Place the pans on a baking sheet with 1" sides. Pour in:

1/2" boiling water

Loosely lay a sheet of foil over the pans. Bake to an internal temperature of 170 degrees, removing the foil after about 10 minutes.

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