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TURKEY CAFE MEAT LOAF

 

The Berghoff Café Cookbook
by Carlyn Berghoff & Nancy Ross Ryan

Our tasty cafe meat loaf is made from turkey, and my family and I like it so much I often cook it at home. The barbecue sauce is the perfect seasoning and everybody has a favorite brand, so use yours. The vegetables keep it moist and juicy. I mince the vegetables so the texture of the cooked meat loaf is smooth and dense and it doesn't fall apart when sliced.
Serves 8


INGREDIENTS

    • 2 pounds ground turkey
    • 2 large eggs
    • 1/3 cup barbecue sauce
    • 1/2 cup finely chopped green, red, yellow, or orange bell pepper
    • 1/2 cup finely chopped sweet onion
    • 1/2 cup finely chopped fresh button mushrooms
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 to 1/2 cup dry bread crumbs, as needed


DIRECTIONS

Preheat the oven to 350°F.

In a large bowl, combine the meat, eggs, and barbecue sauce, and mix well with a wooden spoon or rubber spatula. Stir in the pepper, onion, mushrooms, salt, and pepper, and mix gently. Slowly add the bread crumbs and mix just to thicken the loaf. The mixture should be moist and thick, but not firm and dry.

Line an 11 by 4-inch baking pan or a 9 by 5-inch loaf pan with aluminum foil and spray with nonstick cooking spray. Place the meat mixture in the pan and smooth out the top.

Bake until cooked through but not dried out, about 50 minutes. Remove from the heat and let stand for 10 minutes before slicing to serve.

Serve with Green Beans and Lyonnaise Potatoes. Leftover meat loaf makes great sandwiches the next day on a French roll with extra barbecue sauce.
 

 

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