Turkey Loaf

Adapted this from a Williams-Sonoma recipe. Chop the onion and celery very fine and do not use a loaf pan, it should be a round dome shape, baked free standing in a pan. Or else make two smaller ones so it cooks faster! Cut it into pie-wedge shapes and serve with the sage gravy. Yum.

Difficulty: Easy

Servings: 4 to 6

Prep Time: 20 min   Cook Time: 1 hr 15 min  

Ingredients

Loaf
1 ½ lb ground turkey
1 large egg
2 Tblsp tomato paste
Salt and Pepper to taste
1/2 c dry bread crumbs
1 small onion, finely chopped
1 small celery stalk (with leaves), finely chopped
2 Tbls flat leaf parsley, chopped
2 tsp fresh rosemary, chopped

Gravy
2 Tblsp unsalted butter
2 Tblsp all purpose flour
2 cups chicken stock
2 tsp chopped fresh sage
Salt and Pepper to taste
Pan drippings (if available)

Directions

For Loaf

Preheat the oven to 350º F and oil a 9 x 13 pan

Beat egg, tomato paste, salt, pepper and other seasonings all together, toss in diced up veggies then the meat and mix very lightly, then sprinkle the bread crumbs evenly so it’s easy to get them mixed in without compacting the meat too much.

Oil your hands and shape the meat into a ball so when placed in pan it forms a domed shaped round loaf in the middle of the 9 x 13 pan.

Bake at 350º for about 1 hr 15 min or until an instant read thermometer 165 deg F.

For Gravy

Melt butter, whisk in flour, cook that about a minute, whisk in the stock and add the deglazed pan drippings, simmer to reduce a bit, strain if need be, then add the sage and salt and pepper to taste.

Categories: Main Dish, Poultry

Submitted by: buckeyegirl on August 27, 2010