Monday, April 14, 2008

Here's that recipe
--Turkey Meatloaf with Brown Sugar-Ketchup Glaze



Turkey Meatloaf with Brown Sugar-Ketchup Glaze
The Best Light Recipe Copyright 2006

1 medium onion, chopped fine
2 medium garlic cloves, minced or pressed
1 teaspoon vegetable oil
Salt
½ cup milk or plain yogurt I used milk
2 large eggs
2 teaspoons minced fresh thyme leaves I used a lesser amount of dried thyme
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce
½ teaspoon ground black pepper
2 pounds 93 percent lean ground turkey
1 1/3 cups fresh bread crumbs I used lite high fiber wheat bread
¼ cup minced fresh parsley leaves
½ cup ketchup
¼ cup packed light brown sugar
4 teaspoons cider or white vinegar I used cider vinegar

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a rimmed baking sheet with foil and place a wire rack on top; set aside. Fold a piece of heavy-duty foil into a 10 by 6-inch rectangle; set aside.
2. Combine the onion, garlic, oil and 1/8 teaspoon salt in a medium skillet. Cover and cook over medium-low heat, stirring often, until the onion has softened, 8 to 10 minutes; set aside to cool. In a medium bowl, whisk the milk, eggs, thyme, mustard, Worcestershire, hot sauce, pepper and ¼ teaspoon salt together.
3. In a large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together in a compact mass, the turn it out onto the foil rectangle. Using your hands, press the meat into and evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.
4. Transfer the foil and meatloaf to the center of the prepared wire rack. Stir the ketchup, sugar and vinegar together, then brush half the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes.
5. Brush the meatloaf with the remaining ketchup glaze, and continue to bake until the center of the loaf registers 160 degrees on an instant-read thermometer, about 15 to 20 minutes longer. Cool at least 20 minutes before slicing into 1-inch pieces. I refrigerated this overnight and then sliced and grilled it on my Griddler.
Serves 8.

Per serving: 260 cal, 10g fat, 3g sat fat, 120mg chol, 18g carbs, 26g protein, 1 g fiber, 480mg sodium
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As promised, here is the turkey meat loaf recipe. I thought about halving the topping but I didn't. You could though - it's a good amount of glaze. A delicious glaze, but if you're watching your bad carbs, it won't hurt the recipe too much to cut the amount in half. My levels stayed within range after I ate this, all three times (I ate it for dinner and then two lunches).

The 'Best Recipe' cookbooks are a bit boring in appearance and the instructions are sometimes tedious but I'm finding that you can rarely go wrong with a Cook's Illustrated recipe.

I like to grill my meat loaf to reheat it. As you can see, Cuisinart replaced my Griddler. So far, I've had no trouble with the new one. I absolutely love being able to remove the grill plates to clean them, after years of dealing with one of the George Foreman grills that didn't have removeable grill plates.

That's all I have to offer you today. I don't do much cooking over the weekend anymore since I can't do much eating on the weekend anymore. I've been doing a great job of cleaning leftovers out of the freezer.

Blast From The Past: Spicy Glazed Meat Loaf from April 2006. That was a good meat loaf recipe too.

Question of the Day: Do you have any cookbooks, websites or other sources that you consider to be above average when it comes to recipe reliability?

3 comments:

Annie said...

This looks great. I love Cook's Illustrated recipes. I agree that they can be tedious, but like you said you can't go wrong!

Heather said...

I love meatloaf of any kind.
For recipes, I always trust Cooking Light. While sometimes they may go a little overboard with ingredients, I still know that whatever I make using their recipes will be good.

Anthony Sepe said...

I'm looking forward to making your recipe tonight; thanks for posting it.
Regards,
Anthony Sepe
http://fromadietitiansperspective.blogspot.com