Monday, February 21, 2011
1.25 lb ground turkey
1 small onion, grated and squeezed of excess juice
1 cup fresh spinach or grated zucchini, well packed and squeezed of excess juice
1 large tomato, chopped
1/4 cup minced celery
1 cloves garlic, pressed
1/2 tsp salt
1 tbsp Worcestershire sauce
1/4 tsp ground black pepper
4 slices fresh bread ground into crumbs (about 2 cups)
2 egg whites
1/2 cup ketchup
1. Preheat oven to 350 degrees F. Combine all ingredients except ketchup, and mix well. Press into 9 1/2-by-5 1/2-inch loaf pan and spread ketchup over top. Bake 1 hour, or until turkey loaf is no longer pink in middle.
2. Remove from oven, drain off juices, and let sit 5-10 minutes before serving.
The Verdict: Surprise! Or not so much--the toddler could spot green flakes from 10 miles away.
In addition to my son going on a vegetable safari (picking out anything he thought might possibly be a vegetable), I found it to be kind of bland. And plain ketchup spread over the the top? Just plain yuck. You could at least mix in a little Worcestershire and brown sugar to create a somewhat tasty glaze. Instead, it was gelatinous ketchup.
I was happy that the loaf stayed in a loaf shape. My meatloaves are notorious for crumbling into heaps, so that was one win. However, I think I'll take what I learned and apply it to a meatloaf that, um, tastes good.