This is another version of my turkey meatloaf. For this one, we added cumin and included a sauce made with roasted red peppers, roasted tomatoes and baked garlic. The result was a turkey mushroom loaf that was light, moist and flavorful.
Ingredients1 1/2 cups finely chopped onion
2 Tablespoons minced garlic
1 teaspoon olive oil
1/2 pound cremini mushrooms, trimmed and finely chopped in a food processor
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup fresh parsley, finely chopped
1 cup Roasted Red Pepper Tomato Sauce, divided (recipe follows)
1/2 cup Panko (Japanese bread crumbs)
1/4 cup low-fat milk
1 egg, lightly beaten
1 pound lean ground turkey
Preheat oven to 400°F.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add mushrooms, 1/2 teaspoon cumin, 1/4 teaspoon black pepper and cook, stirring occasionally, until the mushrooms are tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 1/2 cup Roasted Red Pepper Tomato Sauce. Transfer mixture to a large bowl and cool.
Stir together Panko and low-fat milk in a small bowl and let stand 5 minutes. Stir in egg and then add to mixture. Add turkey and mix well.
Form into a 9- by 5-inch oval loaf in a lightly oiled baking pan. Brush loaf evenly with Roasted Red Pepper Tomato Sauce. Bake in middle of oven until thermometer inserted into loaf registers 170°F, about 50 to 55 minutes.
Let loaf rest 5-10 minutes. Heat remaining Roasted Red Pepper Tomato Sauce and use as a topping on sliced portions.
ROASTED RED PEPPER TOMATO SAUCEIngredients
1 small head garlic
1/2 pound tomatoes, blanched and skins removed, cut in half
1 large red bell pepper, lightly coated with olive oil
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar
PreparationPreheat oven to 375°F.
Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined baking pan. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven for 30-40 minutes.
Remove from oven and let vegetables rest as bell pepper cools down, about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds. Transfer both pepper and tomatoes to a food processor or blender.
Unwrap garlic and squeeze roasted cloves from skin into food processor. Add olive oil, lemon juice, and balsamic vinegar. Puree sauce until smooth.