August 19, 2008

Turkey Meatloaf with Chipotle Maple Glaze


Mmm... that title just makes me hungry. How do you make the perfect turkey meatloaf? First, get an excellent recipe. I got mine from Karina's Kitchen. Love that blog. She created my favorite brownies, made with almond meal. Speaking of brownies, the second thing you need is a Baker's Edge pan! Perfect crusty edges and a moist center. I didn't even need to drain off the fat in this meatloaf! Third, you need a heavenly glaze.


To make my glaze, instead of using the suggested apricot preserves, I used this Spiced Chipotle Pepper Jam from Chile Beach Jams, which I purchased at a hot sauce festival. Sweet and spicy with currants, pineapple, and of course some chipotle in adobo. Soooo good.

Turkey Meatloaf with Chipotle Maple Glaze
Adapted from this recipe

INGREDIENTS
  • 1.25 lbs. lean ground turkey
  • 3/4 medium red onion, roughly chopped
  • 2 large handfuls baby carrots
  • 6 cloves garlic
  • 1/3 cup organic ketchup (organic, organic, organic! spare yourself that hfcs)
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons maple syrup (real! again with the hfcs)
  • 1/4 cup egg replacement
  • 1 egg white
  • 1 scant cup rolled oats
  • 1 pinch nutmeg
  • 1 pinch allspice
  • 1 pinch mild curry
  • 1 pinch cinnamon
  • 1 teaspoon sage
  • salt and pepper, to taste
  • 2 tablespoons maple syrup
  • scant 1/3 cup Spiced Chipotle Pepper Jam
  • 3 teaspoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 pinch each nutmeg and cinnamon


DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Throw the onion, carrots, and garlic into a food processor and pulse until chopped to small pieces. Add to turkey in a large bowl.
  3. Add ketchup, maple syrup, egg replacement, egg white, oats, spices, sage, and worcestershire sauce. Mix together with hands.
  4. Press mixture into a Baker's Edge pan and cook in preheated oven for 35 minutes (45 for a loaf pan).
  5. Mix together sauce ingredients (last 5) and set aside.
  6. At end of 45 minutes, remove pan and drain fat (if any). Brush with glaze.
  7. Cook for 20 minutes longer (30 for a loaf pan).
  8. Cut and serve!

3 comments:

amritac said...

I'm literally licking my screen!
I know...I'm not so elegant when it comes to hogging food.
Your photographs are beautiful too.

Renee said...

No shame in a little food-induced stupor. ;) And thank you!

janelle said...

LOVE your inspiration to put in a different preserve; brilliant!