Rachels Turkey Loaf Recipes

Steps:

• 1. Preheat the oven to 375 degrees . Place the red bell pepper, carrot, onion and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes. 2. In a large mixing bowl, combine the vegetables, turkey, pork, bread crumbs, eggs, salt, Worcestershire sauce and ketchup and mix well. Place the meat mixture in a 9-by-13-inch baking dish and, using your hands, form it into a loaf. Cover the loaf with the bacon strips. Bake the meat loaf, uncovered, until cooked through, about 1 hour. 3. Pour off the melted fat, slice the meat loaf and serve.

Steps:

• Preheat oven to 325 degrees F.
• In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
• Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet heat the 2 tablespoons of EVOO with 2 tablespoons of the butter over medium-high heat. Add the onions, celery, and the bay leaf, season with salt and pepper, and cook until tender, about 10 minutes. Add the stuffing cubes to the skillet, season with poultry seasoning, then moisten with 4 cups (1 quart) of chicken stock. Discard the bay leaf. Place the stuffing in a bowl and cool.
• Once the stuffing is cool enough to handle, add the turkey and the egg, and season with salt and pepper. Mix the turkey with the stuffing. Form the meat mixture into 2 long loaves on a non-stick baking sheet. Drizzle the loaves with EVOO and bake for about an hour, or until the meatloaves are brown and cooked through and they register 165 degrees F on the the meat thermometer.
• FOR GRAVY: Melt the remaining 4 tablespoons of butter in a sauce pot. Add the flour and whisk over medium heat for 3 to 4 minutes. Whisk in the remaining 2 cups of stock and cook for 6 to 7 minutes, or until it thickens.