"Not-dry" Turkey Meatloaf
4 flavor options
This is such a versatile recipe that can be flavored with sriracha, Ras el hanout*, harissa, or my favorite… curry-ketchup.
You can also make this ahead of time and keep covered in the refrigerator for up to 24 hours before baking it off. This goes great with some simple cauliflower mash: Steam a bag of frozen cauliflower, and using an immersion blender combine with a little butter, salt, fat free half and half, and garlic powder.
*Nowadays you can buy ras al hanout as well as harissa in places like Cost Plus-World Market, whole foods, and numerous other grocery stores.
"Not-dry" Turkey Meatloaf
Base Meatloaf Ingredients:
3 large eggs, hard boiled, peeled, and whole
1 tsp olive oil
2 small shallots (or 1/2 small onion*)
2 cups diced baby portabella mushrooms
1/4 cup+ 2 tbsp panko
1 tbsp soy sauce
1 lb ground turkey (higher fat content if possible)
1 egg white, lightly beaten (*see note below)
+Seasoning of choice, SEE BELOW:
-2 tsp Ras
-1 tbsp harissa paste
-2 tsp curry powder
-2 or 3 tsp sriracha (depending on how spicy you like it)
1/3 cup ketchup
2.5 tsp brown sugar
+ Seasoning of choice, SEE BELOW:
-1 1/2 tsp ras al hanout
-1 1/2 tsp harissa
-1 tsp curry powder (salt-free)
-2 tsp sriracha
*Egg Note: If you can only get very lean turkey, throw in the yolk as well.
Preheat oven to 375° (if baking right away)
Over medium high heat, add 1 tsp olive oil to a non-stick pan. Sautee the mushrooms and shallots until the mushrooms are fully cooked, about 5-7 minutes. Transfer this mixture to a large bowl and allow to cool for 10 minutes.
Line a sheet pan (baking sheet) with foil and spray or brush with coconut or veg. oil. Set aside.
To the mushrooms add in panko, and soy sauce, seasoning of choice, and raw egg white (or whole egg, see note above). Stir to combine. Add in the turkey and mix well, but gently. (The more, and rougher you mix the turkey, the tougher it will get.)
Onto the prepared sheet pan, shape 1/3 of turkey mixture into an 8"x4" rectangle. Lay all three eggs across and cover with the remaining turkey mixture.
Cover with plastic wrap and refrigerate until you are ready to cook it, up to 24 hours. You can also bake this immediately, but it will take a much shorter time to cook, so check it with a thermometer around 30 minutes.
When ready to cook, combine the topping ingredients and brush over top of the meatloaf. Heat oven to 375° and bake meatloaf for 45-60 minutes, or until a meat thermometer reads 165°.
Allow to cool for 5-10 minutes, slice and serve