I don’t know about you, but for the past twenty four years meatloaf has scared me.
Maybe it was the fact that putting meat in a loaf pan just seemed inherently wrong…or maybe it was because the dish seemed to fall in the same category as other scary dishes, such as scallop mousse, tomato aspic and creamed salmon on toast.
I don’t know. But I do know that in my twenty fifth year, I said enough was enough.
You may recall my first attempt at a quasi-meatloaf. I say quasi because it wasn’t actually meat; it was a rather delectable vegan lentil walnut loaf. It won me a lifetime supply of dried lentils and for that, I am grateful.
Now this meatloaf is the real deal. None of that 1952 scariness…just a class A comfort food with lean ground turkey, sauteed veggies and a sweet maple glaze.
I used a mix of sauteed mushrooms, carrots, onions, garlic and steamed lentils (what else?) to beef it up and the results were deeeeelicious!
I really loved the addition of the lentils in this! They added some chew and went great with the ground turkey. If you live near a Trader Joe’s, look for steamed lentils in the produce department!
Of course you shouldn’t waste money on buying such a product when you won a lifetime of dried lentils (cough cough). That would not be the most economic choice.
Anyway! Check out that maple glaze action.
I know…I know. You’re probably wondering to yourself right now when did meat become so beautiful?
Serve this meatloaf with some lighted sauteed green beans, roasted brussels sprouts or go whole hog and make yourself some buttermilk mashed potatoes.
What you see here was my dinner last night. I didn’t have the patience for mashed potatoes because by the time this meatloaf had finished cooking, my stomach had started to eat itself. However, I fully plan to make mashed potatoes tomorrow to go with the leftovers!
Okay fine, I lied. This was really my dinner last night:
Cause it ain’t love without ketchup and sriracha!
Kicked Up Turkey Meatloaf
1 lb lean ground turkey
1 cup cooked black or green lentils
1 large carrot, diced
1 large onion, diced
2 cloves garlic, minced
2 cups mushrooms, chopped
1 1/2 tsp worcestershire sauce
1/4 cup ketchup
1 tsp salt
1/2 T olive oil
1/4th tsp black pepper
3/4 cup panko breadcrumbs
1/3 cup milk
1 egg, slightly beaten
2 T ketchup
1 T pure maple syrup
1 T balsamic vinegar
Preheat oven to 400.
Heat the olive oil in a large skillet over medium high heat. Add the diced onions and saute for about six minutes, until soft and translucent. Add the carrot and garlic and cook for three minutes. Add the chopped mushroom and cook for another five minutes or so, until the mushroom has turned soft and all the veggies are nice and juicy.
Remove from heat and transfer to a large bowl. Add the cooked lentils, salt, pepper, worcestershire sauce and ketchup and mix well.
In a small bowl, combine the milk and panko bread crumbs. Let sit for three minutes so the breadcrumbs can absorb a little of the milk. Add to veggie mixture.
Add ground turkey and beaten egg and mix well. It’s easiest here to use your hands. Transfer to a greased loaf pan and press down to smooth top.
Combine the ingredients for the glaze and pour over top of meatloaf. Spread with a spoon to cover the top. Bake for 55 minutes or until a meat thermometer reads 165 degrees.
Enjoy. I’m currently in a meatloaf-induced coma…and loving every second of it.