Hardly Old-Fashioned Turkey Meatloaf
2 cups cubed (1-inch) bread, or bread crumbs
4 Tbs. olive oil
1 Tbs. plus 2 Tbs. ground cumin
1 Tbs. plus 1 tsp. ground nutmeg
1 onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup scallions (white and green parts), finely chopped
1 Tbs. garlic, finely minced
1 lb. ground beef chuck
1 lb. ground turkey
2 large eggs
1/3 cup heavy cream (or whipping cream)
3/4 cup salsa (optional)
salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees. Toss bread cubes with two tablespoons of oil and one tablespoon each of cumin and nutmeg in a large bowl. Place the cubes on a baking sheet and bake, turning them once, until toasted, about 15 minutes. Cool to room temperature.
Place the cubes in a food processor, reserving the bowl they cooled in, and process to form medium-fine crumbs. Transfer cubes to bowl and let sit for 30 minutes.
Heat the remaining two tablespoons of oil in a non-stick skillet over low heat. Add onion, both bell peppers and scallions. Cook for about eight minutes, stirring until almost wilted. Add garlic and cook for five minutes. Place the vegetables in the bowl that the bread cubes were tossed in, and let cool to room temperature. Add ground beef and turkey and blend with vegetables.
Lightly beat the eggs in a small bowl. Add cream, salsa (optional), the remaining two teaspoons cumin, one teaspoon nutmeg, salt and pepper. Add this mixture to the meat and vegetables and blend together lightly with your hands. Add enough of the seasoned bread crumbs to bind everything together.
Form the turkey meatloaf mixture into an oval loaf and place it in a baking dish to fit. Bake until cooked through, 35 to 40 minutes. Do not overcook.
Remove from oven and use a small spoon to carefully remove any foam that forms around the bottom of the loaf. Let turkey meatloaf rest for at least ten minutes before slicing it. Serve hot or at room temperature.
Yield: 6 servings
Print This Post