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Spicy Turkey Meatloaf
This rich, spicy turkey meatloaf, adapted from Cory Obenour of Blue Plate restaurant in San Francisco.
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Ingredients
number of servings
1
- 2 teaspoon bacon fat or butter
- 1 medium onion, small dice
- 5 clove garlic, minced
- 2⁄3 Cup breadcrumbs
- pinch of dried thyme
- 2 teaspoon minced fresh sage
- 3 tablespoon chopped italian parsley
- 11⁄2 teaspoon chopped fresh thyme
- 3⁄4 teaspoon Dijon mustard
- 1⁄2 Cup whole milk
- 2 large eggs
- pinch of cayenne pepper
- 6 tablespoon ketchup
- 2 teaspoon Worcestershire
- 3⁄4 teaspoon red wine vinegar
- 3⁄4 teaspoon freshly ground black pepper
- 2 teaspoon Kosher salt
- tabasco sauce
- 2 lb ground dark-meat turkey
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Directions
100 min.
1. Step
Heat the oven to 350°F and spray a 5-by-9-inch loaf pan with nonstick spray.
2. Step
Melt the bacon fat in a large, heavy skillet over medium heat. Add the onion and garlic and cook until the onion has softened, about 5 minutes. Take care to not caramelize the onions. Remove from the heat and set aside.
3. Step
In a large bowl, combine the remaining ingredients except the turkey. Let sit for 5 minutes, to allow the crumbs to absorb the wet ingredients and soften.
4. Step
Add the meat and the onion mixture to the bowl and mix by hand until well combined. Transfer the mixture to the greased loaf pan and bake for about 5 minutes, rotating the pan halfway through the cooking. Let cool before unmolding.
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