Tuesday, June 26, 2007

Comfort-Style Meatloaf

Copyright 2007 by Cooking With The Single Guy

1.25 lb. ground turkey, lean
1 chicken sausage (3 oz.), finely chopped
1 sweet onion, diced
1 sweet potato or yam, shredded
1 t thyme, dried
2 T Worcestershire sauce
1 large egg
1 6-oz. can tomato paste
¼ cup chicken broth
¾ cup dry bread crumbs
2 T extra virgin olive oil
1 t salt
½ t pepper
1 jar of your favorite salsa

Preheat oven to 350 degrees

In a medium skillet, warm olive oil over medium high heat and then add onions and saute until translucent (about 1 to 2 minutes). Add sausage pieces to brown for about a minute and then add chicken broth, Worcestershire sauce, a tablespoon of tomato paste and thyme. Blend well, then set aside to cool to room temperature.

In a large bowl, combine ground turkey, bread crumbs, egg, sweet potato, onion-sausage mixture, salt and pepper. (Works best when using hands, be sure to wash hands first.) Pour mixture into a 9X13 baking dish and shape into a loaf so it’ll evenly cook. Blend the remaining tomato paste with a cup of salsa and then add the mixture on top of your meatloaf, creating a smooth thin layer.

Place meatloaf into oven and bake until internal temperature is at 160 degrees (about 1 hour).

Remove from oven and let cool for a while before slicing. Serve warm with garlic mashed potatoes and greens.

Makes 3 to 4 servings.

Pair with a glass of Zinfandel.

TIPS: To check the internal temperature to make sure you’re at 160 degrees, you’ll need a cooking thermometer. If you don’t have one, then slice the center of the meatloaf to see if it’s cooked to your preference.

PREVENTING CRACKS: I don't know if this really works, but a common tip to avoid cracks on the top of your meatloaf, especially if you create a layer of ketchup (or salsa as I've done) is to place a tray of water under the rack where you have your meatloaf. This supposedly will prevent major cracking because of the moisture from the steaming water below.

SHRED IT: I added sweet potato because it’s healthy for you but I found that it blends in nicely when you shred them before hand. I tried dicing them and mixing it in, but that made my meatloaf break apart easily. So shredding the sweet potato in a food processor will help it blend with the other ingredients while still giving you those sweet bits.

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