This meatloaf is truly great and has become our meatloaf of choice. For years I had made Ina Garten's Turkey Meatloaf and decided to give this one a try. Sorry Ina, this one has defeated you. There is heat from the Srichacha and sweetness from the brown sugar in the topping, mushrooms give a nice texture and moistness and best of all (and like Ina's) it is a lighter version of meatloaf because it is turkey. It is seriously good, so homey and perfect for chilly winter's night.
yield: 8 servings
1 tablespoon butter
2 cups chopped onion
8 oz. cremini mushrooms, sliced
3 garlic cloves, chopped
¾ cup panko breadcrumbs
¼ cup low sodium chicken broth
1 ½ teaspoon dried thyme
1 tablespoon low sodium soy sauce
1 tablespoon Sriracha chile sauce
1 tablespoon Worcestershire sauce
½ teaspoon black pepper
1 ½ pounds ground turkey breast
1 large egg, lightly beaten
½ cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
1. Preheat oven to 350°
2. Melt butter in a large skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5-inch rectangle on a foil lined pan coated with cooking spray.
4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake for 40 minutes, or until a thermometer registers 160°. Let stand for 10 minutes before serving.
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1 comment:
I looooove meatloaf. I will send this to Lloyd and ask him to try it. I haven't been all that keen on the meatloaf he's made lately.
Stephanie
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