I’ve previously mentioned that I’m excited to try more of Bethenny Frankel Hoppe’s recipes after reading her book. We tried her Comfort Turkey Meatloaf recently, and it was absolutely fabulous. This was the best meatloaf I’ve ever eaten! Bethenny describes this as a meatloaf that makes you feel at home, and I definitely agree; makes you feel at home without making you feel guilty. I will say that, if you are making this for 2 or 3 people, I would half the recipe. Add this to your meal plan this week or next; it’s so amazing!
Ingredients
2 T olive oil
1/2 onion, chopped
1 stalk celery, chopped
½ red bell pepper, finely chopped
1 tsp. minced garlic plus 1 tsp
1 tsp of each, chopped: thyme, rosemary
1/3 cup chopped parsley
2 egg whites
1.5 tsp. Dijon mustard
¼ C ketchup
2 T Worcestershire sauce
¼ C soy milk or lowfat milk
2/3 C whole wheat breadcrumbs
2 lb. ground turkey meat
2 tsp. salt
2 tsp. black pepper
½ C canned tomatoes, crushed or chopped
Chopped parsley for garnish
Directions
Preheat oven to 350 degrees.
Heat oil and add onions, celery and bell pepper and cook until softened or caramelized (about 5 minutes). Add 2 teaspoons garlic and the herbs and cook for 2 minutes. Remove from heat and cool.
Cool the vegetable mixture and add the eggs, mustard, ketchup, Worcestershire sauce, and milk. Mix until combined. Add breadcrumbs, ground meat, salt and pepper, and mix only until incorporated.
Transfer to loaf pan and form. Pour tomato mixture over the top and bake for 45 minutes to an hour.
Season with salt and pepper, garnish with fresh parsley.
Note: Meatloaf is better when made a day before and reheated.
Make it Gluten-Free!
-Use corn tortilla crumbs or proper gluten free bread crumbs instead of regular bread crumbs.
Looks like some great meatloaf! Though I would have this to say about your gluten free note - most tortillas are flour tortillas, and are made from wheat flour. Some are a combination of wheat and corn together. Only 100% corn tortillas have a chance of being gluten free (and then, it still always depends on potential cross contamination issues which will be specific to the particular manufacturer/product).
ReplyDeleteBy just specifying "tortilla crumbs," you may accidentally be leading someone in the wrong direction if they go out and buy normal flour tortillas. There are also a variety of gluten free breads available. Chances are someone who has to be gluten free knows about gluten free bread, so I would say that you might be better off suggesting to use either gluten free bread or make sure to specify 100% corn tortillas. I only mention this because I would hate for someone to read your notes and then go and ingest a very glutenicious product and get sick - I am sure you don't want that to happen either!