Turkey Meatloaf – Round 3

I don’t know what it is about this turkey meatloaf recipe (from Epicurious.com), but I am almost obsessed about perfecting it! I made it again last night, and while it was better than last time, it still needs a few more tweaks.

To recap, the first try, it was delicious, but it tasted too much like “stuffing” with all the bread crumbs. Second time, I made the mistake of adding way too much chicken stock/broth, so it was swimming in juices. Still delicious, but not right.

Okay, so last night, this was the recipe:

  • 1 lb ground turkey (93%)
  • 1/2 cup Panko bread crumbs
  • 1/2 cup chicken broth/stock (low sodium preferred)
  • 1 egg
  • shallots, zucchini, and a few chopped peppers. You can use mushrooms, or any other veggies like onions, carrots, etc.
  • I roasted a whole pepper in the oven, and sliced it to add to the top of the meatloaf as well
  • whatever herbs or spices you have: I used chopped fresh parsley, and dried thyme.
  • salt and pepper

The consistency was less liquidy this time, but it was still a bit too mushy. I need to lower the chicken stock amount again, or maybe add a touch more bread crumbs. Or even better, try it with real crusty bread chunks. I didn’t have mushrooms this time, so I used zucchini, and I am sure that added a bit to the liquid content of the meatloaf.

It’s been really fun experimenting with this recipe!

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