Friday, December 24, 2010

Turkey Meatloaf with Gouda and Mushrooms

Adapted from Martha Stewart's Everyday Foods.

I happened to catch an episode of Everyday Foods on PBS about a week ago and this was one of the dishes featured. Michael and I really liked it and very happily ate the leftovers for lunch for the next 2 days.

Serves 6.

2 tablespoons vegetable oil
1/2 pound cremini mushrooms, sliced
Coarse salt and ground pepper
2 shallots or half of a small onion
2 garlic cloves, minced
1 cup cup shredded gouda cheese (4 ounces) (Martha used Fontina but I used what I had on hand)
1 slice day-old bread, cubed -or- 2 handfuls of panko
1 handful of rolled oats
1 large egg
1 tablespoon finely chopped fresh sage leaves (I used dried sage)
1 1/2 pounds ground turkey (93 percent lean)

Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes. Transfer to a large mixing bowl and set aside. Return skillet to medium and add 1 tablespoon oil. Add shallots and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add to bowl with mushrooms; season with salt and pepper and let cool.

Add cheese, bread, egg, oats and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place mixture into a greased 9x5 bread tin and bake until cooked through, about 45 minutes. Let rest 10 minutes before serving. I served it with a salad of mixed greens and roasted potatoes. Also good cold as a sandwich.

1 comment:

hefk said...

Thanks for this recipe, Kel. This is freakin' awesome. Made two pans of it and abandoned plans to freeze the second b/c we liked it so much we wanted to keep eating it for days.