Author Notes
This is a delicious and flavorful meatloaf featuring lean ground turkey and a host of fresh veggies. The veggies are initially softened in the microwave to expedite the flavor incorporation in the final dish. An Asian inspired sultry sweet/hot//savory glaze really ties everything together. The end product is moist and colorful, packed w/ vitamins minerals and wonderfulness, throw in some ciabatta bread, fresh tender spinach, cheese and your favorite condiment, along with a kosher spear and it's a hard to beat blue plate special for lunch! —Denese Smith
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Ingredients
- For the Meatloaf:
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2 1/2 pounds
lean ground turkey
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1/2 cup
celery, small dice, with some inner leaves
-
1/2 cup
mixed mini-peppers, small dice
-
1/2 cup
leeks, white part, well cleaned, halved, thinly sliced
-
1/2 cup
grated carrot
-
2 pieces
garlic, pressed or finely minced
-
3 tablespoons
fish sauce
-
1 tablespoon
sherry peppers sauce
-
1 cup
dark rye bread crumbs
-
1
egg, slightly beaten
-
olive oil for drizzling
- For Glaze:
-
2 tablespoons
orange marmalade
-
2 teaspoons
less sodium soy
-
1 teaspoon
sambal oelek
-
1
lemon, juiced and zested
Directions
-
Preheat oven to 375*F.
-
Place veggies drizzled with olive oil in microwave safe bowl, SPST.
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Cook on high for 4 minutes
-
Allow time to cool enough to handle.
-
When ready, combine contents of bowl (do not drain), fish sauce, sherry peppers, breadcrumbs and egg to turkey and blend well, without overworking the protein.
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Form in desired loaf pan or dish and bake until internal temperature reaches 165*F, about 35 minutes.
-
Meanwhile prepare the glaze
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Combine glaze ingredients and microwave for 1 minute. Stir well.
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Brush glaze on several times during last 10 minutes of cooking time.
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Let rest before slicing.
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