Friday, September 9, 2011

A Turkey, Pork and Tomato Meatloaf

(about 5-6 servings)


This was supposed to be an all poultry meatloaf, but I didn't like the look of the Italian chicken sausage when I got to the market. The bulk packages were due to expire the same day I was there,  and the butcher only had 3 links displayed in the glass case (a bad sign imo). I picked up a package of the mild Italian pork sausage instead; it wasn't due to expire for another 4 days. I have this thing about expiration dates... I'll even check the bottom of cans and packages before deciding whether or not they should find their way into my shopping cart.

I used tomatoes mainly because I had about 1/2 pound I wanted to get rid of, and meatloaf seemed like a good place to ditch them. I had some green beans in the freezer I thought would add nice colour.. that's the only reason I used those. :)

The meatloaf turned out well. I was very happy with it. It was delicious cold, in sandwiches the next day as well.



3/4 lb Italian pork sausage meat
1/2 lb ground turkey thigh
3/4 cup bread crumbs
2 tomatoes, chopped (about 1/2 lb)
small handful fresh parsley, chopped
1/3 cup sun dried tomatoes, chopped
1/2 small yellow onion, chopped
1 clove garlic, chopped
1 large egg
1/2 tsp red chili flakes
salt and freshly ground pepper

about 1/2 - 3/4 cup green beans (optional)
2 tbsp breadcrumbs

Preheat the oven to 375°F. Butter a 9x5 inch loaf pan and set aside.

In a large bowl combine the meat, 3/4 cup bread crumbs, tomatoes, parsley, sun dried tomatoes, onion, garlic, egg, red chili flakes, salt and pepper. Mix until everything is well combined.


Place half of the meat mixture into the prepared loaf pan. Add a layer of green beans, if using. Top with the remaining meat mixture.

Sprinkle 2 tablespoons of bread crumbs evenly over the top.

The other end of this thermometer is in the centre of the meatloaf; it's difficult to see at this angle.

Bake in the centre of the oven for about 50-65 minutes or until the internal temperature reaches 160° - 165°F.

Allow to sit for about 10 minutes in the pan before cutting into it to serve. There will be a bit of juice in the pan; it's nice spooned over the meat.



3 comments:

Sue/the view from great island said...

Funny, I have a curried meatloaf in the oven right now. I love how you arrange the beans in the middle so they show when it's sliced---that's so cute. And I agree, there's nothing better than meatloaf sandwiches.

Gerlinde in Dallas said...

Mmmm.. curried meatloaf sounds good :)

gluttonandstudent said...

I love the idea of adding sun dried tomatoes to the meatloaf. I'm definitely going to have to try this out soon!

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