Friday, December 2, 2011
I am so sorry! I wrote up this post a long time ago and realized I never posted it for you!! And now I've made you wait allll this time without a new post. Shame on me.
To be honest, I wasn't so excited about this recipe, so I guess that's what led to my hesitation in posting it. When I have a recipe I totally love - like buttery cloverleaf rolls - I post it right that night. But this one was just, eh. I still figured it might appeal to some of you.
My favorite part of this meatloaf was the addition of mushrooms. I'd never put mushrooms in my meatloaf before, but I absolutely loved them. I used baby portabellas, which were absolutely perfect. I'm usually not that into veggies in my meatloaf (which is why I left out the carrots - I'm not into cooked carrots at all) but mushrooms are meaty enough that they work well.
I was also intrigued by the step where you soak the bread crumbs in milk. I'd never done that before. I'm not sure what exactly it did, but maybe it made a juicier meatloaf. I wished it had a bit more egg - I know it's weird but I actually love an eggy meatloaf like my college roommate used to make.
My biggest issue with this recipe happened once it was cooked. As soon as I sliced it, it was almost impossible to get a nice piece out of the dish. It kept falling apart. It tasted fine, but it wasn't exactly a gorgeous presentation. I think it's all the lentils that made it not turn into a loaf quite as much as meat typically does.
Overall, not a bad recipe. It's nowhere near my favorite meatloaf recipe, but it is definitely a different and fairly delicious dinner. It's especially good with a little sriracha on top (you know that's how the Monkey Scientist ate it!), smothered in ketchup, or even with soy sauce. If you've cut out red meat and didn't want to go all turkey, it's certainly a good alternative to traditional meat loaf.
Kicked up Meatloaf
from ELR on Perry's Plate
1 lb lean ground turkey
1 cup cooked black or green lentils
1 large carrot, diced (I actually left this out)
1 large onion, diced
2 cloves garlic, minced
2 cups mushrooms, chopped
1 1/2 tsp worcestershire sauce
1/4 cup ketchup
1 tsp salt
1/2 T olive oil
1/4th tsp black pepper
3/4 cup panko breadcrumbs
1/3 cup milk
1 egg, slightly beaten
2 T ketchup
1 T pure maple syrup (I was out so I used honey)
1 T balsamic vinegar
1. Preheat oven to 400.
2. Heat the olive oil in a large skillet over medium high heat. Add the diced onions and saute for about six minutes, until soft and translucent. Add the carrot and garlic and cook for three minutes. Add the chopped mushroom and cook for another five minutes or so, until the mushroom has turned soft and all the veggies are nice and juicy.
3. Remove from heat and transfer to a large bowl. Add the cooked lentils, salt, pepper, worcestershire sauce and ketchup and mix well.
4. In a small bowl, combine the milk and panko bread crumbs. Let sit for three minutes so the breadcrumbs can absorb a little of the milk. Add to veggie mixture.
5. Add ground turkey and beaten egg and mix well. It’s easiest here to use your hands. Transfer to a greased loaf pan and press down to smooth top.
6. Combine the ingredients for the glaze and pour over top of meatloaf. Spread with a spoon to cover the top.
7. Bake for 55 minutes or until a meat thermometer reads 165 degrees (mine too much longer).