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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Adapted from a recipe in Sep/Oct 2012 Cook's Illustrated. Modified to use turkey and amp up some of the flavors. Ingredients:
1 tablespoon unsalted butter |
1/2 onion, chopped fine |
4 ounces button mushrooms, trimmed and sliced thin |
2 teaspoons tomato paste |
2 tablespoons chicken broth |
2 medium garlic cloves, minced |
1 large egg |
1 tablespoon soy sauce |
3 tablespoons chicken broth |
1 1/2 teaspoons unflavored gelatin |
1 slice rustic white bread, torn into 1-inch pieces |
2 tablespoons minced fresh parsley |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano |
1 teaspoon dijon mustard |
3/8 teaspoon fresh ground black pepper |
1/4 teaspoon dried thyme |
1 1/4 lbs ground turkey, thighs |
1/4 cup ketchup |
2 tablespoons cider vinegar |
1 1/2 tablespoons packed brown sugar |
1/2 teaspoon hot sauce |
1/4 teaspoon ground coriander |
Directions:
1. Set an oven rack in the middle of the oven and preheat to 350°F Set a rack in a rimmed baking sheet. Fold a piece of heavy duty aluminum foil to form a rectangle 6 1/2 by 3 1/2 inches. Set the foil on the rack and spray it with oil spray. Poke holes in the foil at 1/2 intervals.
2. Melt butter in a skillet over medium heat. Add onion and mushroom and cook until starting to brown, 10-12 minutes. Add tomato paste and cook, stirring constantly, until browned, 3 minutes. Reduce heat to low. Add 2 T chicken broth and garlic. Scrape any stuck-on brown bits from the bottom of the pan with a wooden spoon/spatula, and cook until thickened, about 1 minute. Transfer to a large bowl and set aside to cool.
3. Whisk eggs with soy sauce and 6 T chicken broth. Sprinkle gelatin over surface and set aside until gelatin softens, about 5 minutes.
4. Pulse bread in food processor until finely ground, 5-10 pulses. Add gelatin, mushroom mixture, parsley, basil, oregano, mustard, pepper and thyme to processor and pulse until mushrooms are finely ground, about 10 1-second pulses. Transfer mixture back to bowl. Add turkey and mix with hands until combined.
5. Shape mixture into a loaf about 6 1/2 by 3 1/2 inches and lay on foil rectangle. Bake in preheated oven until interior temperature is 155-160F, 75-90 minutes. Remove from oven and turn on broiler.
6. While meatloaf is cooking, combine all glaze ingredients in a small pot. Bring to a simmer over medium heat. Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
7. Spread half of glaze evenly over meatloaf. Place under broiler until glaze bubbles and browns at edges, 2 minutes. Spread remaining glaze evenly over meatloaf and return to broiler until glaze again bubbles and begins to brown, about 2 minutes. Tent with foil and let stand at room temperature for 20 minutes before slicing and serving.
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