Today’s Musings:
This kitchen has been turning out a plethora of pastries and desserts lately. I attended culinary school to become a better chef, not a pastry chef. I’ve always been more comfortable around flour and sugar recipes than meat, vegetable and starches. My recipe books are chock full of recipe clippings that have languished for years without being tested. I’ve decided for the next two months to make at least two new non-pastry dishes per week. These aren’t necessarily ground-breaking meals – I won’t be testing my sous vide skills in the near future, but my goal is to reduce the number of recipe clippings in the “to try” pocket of my recipe book while adding a few new staples to my repertoire.
Today’s Recipe:
Turkey and Roasted Red Pepper Meatloaf
The resulting meatloaf is moist and flavorful with less calories than the standard meatloaf. I inhaled three slices for dinner and warmed up another two for lunch today. It would also make a delightful sandwich.
Ingredients
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ½ cup panko bread crumbs
- 1 large egg, beaten
- ½ cup grated parmesan cheese, plus more for top
- 2 Tablespoons Dijon mustard
- 1 7-ounce jar roasted red peppers, drained and chopped
- ½ cup Italian parsley, chopped
- 1 teaspoon dried basil
- salt and pepper, to taste
- 1 ½ lbs. ground turkey
Directions
- Preheat oven to 400° F. Combine all ingredients (except turkey) in a medium bowl until well blended. Add turkey and gently mix with your hands until combined, but do not overmix.
- Shape into an 8-inch loaf and place in a baking dish (do not use a loaf pan). Bake until internal temp registers 165 F, about 45 minutes.
- Remove from oven, sprinkle additional Parmesan across top and let rest for 15 minutes before slicing.