Tuesday, January 27, 2009
Now that’s some honest comfort food to fill your belly. My meatloaf is so full of flavor, that people are shocked to learn it’s made with turkey, not beef. In fact, it’s so good that it became the single best-selling item in the deli when I was the Store Chef at Wild Oats Market. Will you forgive me for bragging?
Unsalted butter, for greasing the baking tray
4 large eggs
2 small yellow onions, quartered
10 to 12 cloves garlic
1/3 cup tomato paste
½ cup packed Italian parsley leaves
2 teaspoons dried oregano
2 teaspoons dried basil
2 tablespoons kosher salt
½ teaspoon freshly ground black pepper
2 ¾ pounds ground turkey, preferably dark meat
3 cups panko breadcrumbs
Preheat the oven to 350˚F. Butter a foil-lined baking tray. Combine the eggs, onions, garlic, tomato paste, parsley, oregano, basil, salt, and pepper in a blender and blend until smooth.
Mix together with the turkey and panko in a large bowl. Transfer to the baking tray and form into an even loaf.
Bake for about 1 hour and 15 minutes, or until cooked through. A meat thermometer will register 165ºF when it is cooked through. Tent with foil to keep warm, and allow to rest for about 15 minutes. Cut into thick slices and serve immediately.
Serves 8 to 12. This recipe is healthy and economical in addition to being absolutely delicious. Ground beef can, of course, be substituted for the ground turkey. Leftovers make fantastic meatloaf sandwiches.