Turkey and Shiitake Loaf With Sherry Gravy |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Here is something different for a weeknight meatloaf dinner. Ingredients:
3 tablespoons vegetable oil |
1 lb fresh shiitake mushroom, trimmed and coarsely chopped |
2 carrots, diced |
1 cup chopped scallion |
2 tablespoons chopped fresh ginger |
3 tablespoons thai fish sauce (nam pla) |
2 tablespoons soy sauce |
1 1/2 lbs ground turkey |
1 cup firm fresh whole wheat bread crumbs |
1 cup cooked brown rice or 1 cup cooked white rice |
2 tablespoons prepared green curry paste |
2 eggs |
1 tablespoon sesame seeds |
1 cup low sodium chicken broth |
1 tablespoon cornstarch |
3 tablespoons dry sherry |
Directions:
1. In a big skillet, heat the oil; stir/saute the mushrooms and carrots over medium heat for 8 minutes or until the mushrooms and carrots are soft.
2. Add in scallions, ginger, fish sauce, and soy sauce; cook 2 minutes.
3. Spoon about half of the mushroom mixture into a big mixing bowl and leave the remainder in the skillet.
4. To the mushrooms in the mixing bowl, add the turkey, bread crumbs, rice, curry paste, and eggs; gently combine the ingredients using your hands.
5. Pat mixture into a 9x5 inch loaf pan, smoothing the top; sprinkle with sesame seeds.
6. Bake in a 350° oven for about 1 hour or until the loaf is firm and the top is richly browned (meat thermometer inserted into the center should read 160°).
7. Let meatloaf stand in pan for 10 minutes before slicing to serve.
8. While meatloaf is baking, make the gravy: add chicken broth to the mushroom mixture in the skillet; bring to a boil.
9. In a small bowl, dissolve the cornstarch in the sherry and whisk into the mushroom mixture.
10. Bring to a boil, stirring constantly; cook until the mushroom gravy is slightly thickened, about 1 minute.
11. Serve the meatloaf slices covered with the gravy.
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