Entrées
Seared Turkey Steak with Chef Vo
Turkey Meatloaf
1
slice
Serving Size
Ingredients
Turkey Meatloaf
Yield: 8–9 slices
2 tbsp.
Olive Oil
2 tsp.
Fresh Garlic, minced
1 cup(s)
Sweet onion, small diced
1 cup(s)
Red or green peppers, small diced
1 ½ cup(s)
Whole wheat bread crumbs (day-old bread that is chopped fine in a food processor)
¾ tsp.
Sea salt
¾ tsp.
Freshly ground black pepper
2 tsp.
Fresh sage, chopped (packed tightly in the measuring spoon)
1 ½ tsp.
Fresh thyme leaves, chopped (packed tightly in the measuring spoon)
¼ cup(s)
Organic chicken broth
1 tbsp.
Worcestershire sauce
2 ea.
Eggs, slightly beaten
— as needed
Sweet & Sour Glaze, as needed
Directions
- 1. Preheat the oven to 350℉.
- 2. Heat the oil in a sauté pan over medium-high heat. Add the garlic and sauté for 10–15 seconds (DO NOT BURN), then immediately add the onions and peppers and sauté for approximately 4 minutes. Remove from the heat and cool to room temperature as quickly as possible (hot vegetables may be placed on a tray or in a bowl and set into the freezer to cool).
- 3. In a large mixing bowl, combine the bread crumbs, salt, pepper, fresh herbs, broth, Worcestershire sauce and eggs. Blend well, and then add the cooled vegetables.
- 4. Add the ground turkey and blend well.
- 5. On a rimmed baking sheet, form a loaf approximately 9 inches long x 4 inches wide x 4 inches high.
- 6. Bake for 30 minutes, then spread the Sweet & Sour Glaze over the meatloaf and bake for an additional 30 minutes or so, until the internal temperature reaches 160º–165℉.
- 7. The meatloaf must rest for 15 minutes before slicing.
Ingredients
Sweet & Sour Glaze
4 tbsp.
Ketchup
2 tbsp.
Dijon mustard
3 tbsp.
Honey
2 tsp.
Cider Vinegar
Directions
- 1. Combine all the ingredients in a small bowl and blend well.
- 2. Apply the glaze as directed.
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