Jump to content

Sign in to follow this  
Smoke and Awe

Layered Turkey Meatloaf with Rice vegetable pilaf

Recommended Posts

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. 

 

WP_20170518_007.jpg

WP_20170518_013.jpg

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

×
×
  • Create New...