Turkey Meatloaf Pumps Up The Flavor

Recipe Finder

July 01, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Barbara Corley of Windsor, Calif., was looking for a recipe she lost some years ago for a turkey meatloaf. She said it was particularly tasty and somewhat unusual in that it had sour cream as one of the ingredients.

Donna Mason of Dallas sent in her recipe for what she describes as a Tex-Mex style turkey meatloaf that she thought Corley might like to try. I liked her recipe very much because it addressed what is my biggest complaint with turkey meatloaf: a lack of flavor. While this may not be your mom's meatloaf, it certainly is a healthful, low-fat alternative that packs so much flavor your family might not even realize it's made with ground turkey.

Nutrition information

Per serving: 319 calories, 27 grams protein, 12 grams fat, 3 grams saturated fat, 24 grams carbohydrate, 1 gram fiber, 121 milligrams cholesterol, 1,436 milligrams sodium

Recipe requests

* Mrs. Eugene Rose of Haviland, Kan., is looking for a recipe for making strawberry freezer jelly.

* Don Neuman of Longview, Wash., is looking for a recipe for salmon chowder that was on the back of a can of VegAll in the mid-1950s.

If you are looking for a recipe or can answer a request, write Julie Rothman, Recipe finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Turkey Meatloaf

Makes: 6 servings

1

medium onion

1

bell pepper (red, orange or yellow)

3/4

cup packed fresh cilantro leaves

5

garlic cloves

4

slices firm white sandwich bread

1/2

cup plus 6 tablespoons bottled chili sauce (divided use)

1 1/2

pounds lean ground turkey

1/2

cup nonfat sour cream

1

large egg, lightly beaten

1

tablespoon Worcestershire sauce

2

teaspoons ground cumin

1

teaspoon salt

1/2

teaspoon freshly ground black pepper

Preheat oven to 375 degrees.

Chop onion, bell pepper and cilantro and mince garlic. Transfer to a large bowl. Place bread slices in a blender or a food processor and process into fine crumbs. Add crumbs to onion mixture. Add 1/2 cup chili sauce and all the remaining ingredients and, using your hands, mix until just combined, being careful not to overmix.

Transfer mixture to an 8 1/2 -by-4 1/2 -by-2 1/2 -inch glass loaf pan, pressing down on mixture to eliminate any air pockets (mixture will completely fill pan), and spread remaining 6 tablespoons chili sauce evenly over top. Line a shallow baking dish with foil and put loaf pan in baking pan to catch any drippings.

Bake loaf, uncovered, in middle of oven for 1 1/2 hours, or until meat thermometer reads 170 degrees. Transfer loaf in pan to rack and let stand loosely covered with foil for 20 minutes before slicing.

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