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Smoke and Awe

Layered Turkey Meatloaf with Rice vegetable pilaf

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Layered Turkey Meatloaf with Rice and Vegetable Pilaf

Makes 4-6 Servings

6 ounces mushrooms, trimmed and very finely chopped

1/2 medium onion, peeled and finely chopped

1 garlic cloves, peeled and minced

1 tablespoon oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 tablespoon Worcestershire sauce

3 tablespoons ketchup,

1/2 cup (60 grams) panko bread crumbs (see notes for gluten-free options)

1/4 cup (80 ml) milk

1 large egg, lightly beaten

1 pound ground turkey (92% lean)

Directions

Heat oven to 350 degrees F.

Combine the breadcrumbs, egg and milk in a mixing bowl.

Heat oil in a large skillet over medium-low heat (direct on kamado). Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.  Set aside to cool for 5 minutes.

Transfer the onions and mushrooms to the mixing bowl with the ground turkey, then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.

Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.

·         Bake Meatloaf

Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

---------------------------

Molded Rice and Vegetable Pilaf

1 ½ cups cooked rice

½ cup chopped red pepper

½ cup chopped zucchini

½ cup chopped carrot

Salt and pepper to taste (note:  cheeses are salty, so go easy on salt.)

1 cup grated muenster or white cheddar cheese

 

Saute vegetables in oil and butter until softened.  Stir into rice, add cheese and mix together.  Put in mold prepared with non-stick spray.  Cook 40 min. at 350, allow to set up for 10 minutes before removing from mold by placing a plate on top and inverting quickly. 

 

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