Wednesday, March 26, 2014

dinner tonight: mediterranean turkey meatloaf

Tonight I baked the meatloaf I prepped last night, per The Cooking Cure assignments.  It's Mediterranean Turkey Meatloaf with Feta and Sun-dried Tomatoes.

I was trying to replicate the meatloaf Bob and I had at Knapp's Landing for our anniversary.  It was delicious and so moist.  So, I launched a search for a recipe that would seem to come close.   I read online that turkey meatloaf usually gets it's moisture from chopped mushrooms.  Since Bob is a hard-core mushroom-hater, that was out of the question.  So, I settled on this recipe.

I didn't really deviate from the recipe other than I used Italian bread crumbs instead of plain; that's what I had on-hand.  I also used dried parsley instead of fresh.

I really liked it, although it didn't have as much moisture as the one I was trying to replicate.  Definitely not dry, though.  I think next time I will make my own bread crumbs rather than using the dry store-bought ones. And then I'll soak the bread crumbs in some milk.  I'm thinking it might benefit from some caramelized onions, also.  And maybe I'll make the effort to buy fresh parsley.

Anyone have any suggestions?

Here's the recipe I used: Mediterranean Turkey Meatloaf with Feta & Sun-dried Tomatoes

This is about 4.25 oz.  I couldn't eat it all.  I ate about 2.75 oz.

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