Specifically turkey meatloaf. Ground turkey is highly adaptable so I've made a number of different meatloaves with it. Here's my current recipe:
4 lb 93% lean ground turkey - The 99% lean produces an overly hard and bouncy meatloaf. The 85% is too greasy.
1 package of mild Italian sausage patty
1 package of stuffing mix - your choice. I use Mrs Cubbison's cube stuffing
3/5 container of Italian Seasoning - My preference is Morton & Bassett, which is less reliant on fennel and more on paprika and coriander, a more mellow and savory approach, but whatever floats your boat.
3 large eggs or 2 extra large eggs
2 largish sweet Vidalia onions finely chopped - food processor is fine. I can reduce an onion to fine chop in 30 seconds, but I've been seduced by my Cuisinart.
1/4 to 1/3 cup of sugar free barbecue sauce. I use G Hughes Smokehouse original or sometimes hickory flavored.
Combine the meat, spices, barbeque sauce, and eggs in a large mixing bowl and knead by hand until the everything looks well dispersed.
Add in the chopped onion and mix in until well dispersed
Add in the stuffing mix and knead until dispersed. Don't over mix it.
Set oven to 375˚
Fold into a large Pyrex baking dish and apply a thin coating of the sugar free barbecue sauce over the top and place in the oven.
Set the timer for 1 hour and 40 minutes
I'm keeping an eye on salt so the only salt in this recipe is what's in the stuffing mix, which is more than enough. Morton and Bassett doesn't add salt to its spice mix. The small amount of barbecue sauce doesn't appreciably add salt. For those finding it a bit lacking in salt, you can always add some.
I've been minimizing salt for years so that I can actually taste ingredients with the dishes that I make. Too much salt really deadens one's palate.
If anyone has an interesting meatloaf recipe, bring it on!
4 lb 93% lean ground turkey - The 99% lean produces an overly hard and bouncy meatloaf. The 85% is too greasy.
1 package of mild Italian sausage patty
1 package of stuffing mix - your choice. I use Mrs Cubbison's cube stuffing
3/5 container of Italian Seasoning - My preference is Morton & Bassett, which is less reliant on fennel and more on paprika and coriander, a more mellow and savory approach, but whatever floats your boat.
3 large eggs or 2 extra large eggs
2 largish sweet Vidalia onions finely chopped - food processor is fine. I can reduce an onion to fine chop in 30 seconds, but I've been seduced by my Cuisinart.
1/4 to 1/3 cup of sugar free barbecue sauce. I use G Hughes Smokehouse original or sometimes hickory flavored.
Combine the meat, spices, barbeque sauce, and eggs in a large mixing bowl and knead by hand until the everything looks well dispersed.
Add in the chopped onion and mix in until well dispersed
Add in the stuffing mix and knead until dispersed. Don't over mix it.
Set oven to 375˚
Fold into a large Pyrex baking dish and apply a thin coating of the sugar free barbecue sauce over the top and place in the oven.
Set the timer for 1 hour and 40 minutes
I'm keeping an eye on salt so the only salt in this recipe is what's in the stuffing mix, which is more than enough. Morton and Bassett doesn't add salt to its spice mix. The small amount of barbecue sauce doesn't appreciably add salt. For those finding it a bit lacking in salt, you can always add some.
I've been minimizing salt for years so that I can actually taste ingredients with the dishes that I make. Too much salt really deadens one's palate.
If anyone has an interesting meatloaf recipe, bring it on!
