Google Ads

2013-02-28

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

This a recipe that I like very much an d the dish will be very tasty.

by Pam on February 20, 2013

Turkey meatloaf is a variation of the classic meatloaf recipe that uses ground turkey as the main protein source instead of beef or a combination of meats. The exact origin of the turkey meatloaf recipe is not well-documented, but it likely emerged as a healthier alternative to traditional meatloaf, given the leaner nature of turkey meat.
Turkey meatloaf gained popularity in the United States, particularly during the rise of health-conscious cooking and dietary preferences. The use of ground turkey as a substitute for higher-fat meats aligns with the desire for lighter and healthier dishes.
The recipe for turkey meatloaf typically includes ground turkey, breadcrumbs, onions, garlic, herbs, spices, and various other ingredients, depending on personal preferences. It is often shaped into a loaf and baked until cooked through.
While the specific origin or creator of the turkey meatloaf recipe is unknown, it is considered a modern twist on the classic meatloaf, offering a lighter and healthier option that appeals to individuals seeking leaner protein sources.

Source: https://www.fortheloveofcooking.net

Turkey meatloaf with brown sugar-ketchup glaze

Turkey Meatloaf with Brown Sugar- Ketchup Glaze


Yield: 8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

1 tsp olive oil

1/2 sweet yellow onion, diced

2 cloves of garlic, minced

1/4 cup of 2% milk

1 large egg

1 tsp thyme

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1/8 tsp hot pepper sauce

Sea salt and freshly cracked pepper, to taste

1 1/4 lbs 93% lean ground turkey (not all turkey breast)

1/2 cup + 2 1/2 tbsp fresh bread crumbs

2 tbsp fresh parsley, chopped

1/2 cup of ketchup

2 tbsp packed light brown sugar

2 tbsp cider vinegar



Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it's too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.
Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.
Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.

Adapted recipe and photos by For the Love of Cooking

The nutritional value of turkey meatloaf

The nutritional value of turkey meatloaf can vary depending on the specific recipe and ingredients used. However, I can provide you with a general overview of the nutritional components you can expect in this dish.Please note that the following values are approximate and may vary depending on the specific recipe and portion size:
Calories: The number of calories in turkey meatloaf will depend on the amount and type of ingredients used. On average, a serving of turkey meatloaf (about 4-6 ounces) can contain around 200-300 calories.
Protein: Turkey meatloaf is a good source of lean protein. A serving of turkey meatloaf can provide around 20-30 grams of protein, depending on the portion size. Fat: The fat content in turkey meatloaf can vary depending on the use of additional fats or oils in the recipe. Ground turkey is generally leaner than ground beef, but some recipes may call for adding oils or other ingredients that can increase the fat content. On average, a serving of turkey meatloaf can contain around 5-10 grams of fat.
Carbohydrates: The carbohydrate content in turkey meatloaf can come from various sources, such as breadcrumbs or vegetables added to the recipe. On average, a serving of turkey meatloaf can contain around 10-15 grams of carbohydrates.
Fiber: The fiber content in turkey meatloaf can vary depending on the inclusion of vegetables or whole grain breadcrumbs. On average, a serving of turkey meatloaf may provide around 1-3 grams of dietary fiber.
Vitamins and minerals: The specific vitamins and minerals present in turkey meatloaf will depend on the ingredients used in the recipe. Turkey is generally a good source of various nutrients, including vitamin B6, niacin, selenium, and zinc.

Original recipe by The Best Light Recipe cookbook by the editors of Cook's Illustrated

Thank you and Bon Appetite! Alex

You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Chilli Con Carne Beef Meat
Cooking the Perfect Steak

2012-11-30

Worcestershire Sauce Recipe

Worcestershire Sauce Recipe


A variation of the original English Worcestershire sauce recipe, this one combines horseradish, onions, corn syrup, molasses, and anchovy fillets. The result is a sauce with reach full-bodied flavors that will fit perfectly with grilling recipes, meatloaf recipes, or burger recipes.


Ingredients

1 tablespoon olive oil

6 ounces fresh horseradish, peeled and chopped

2 medium white onions, chopped

3 tablespoons jalapeno pepper, minced

3 tablespoons garlic, minced

1 teaspoon coarsely ground black pepper

2 cups water

4 cups distilled white vinegar

1 cup molasses

2 cups dark corn syrup

1-ounce anchovy fillets, drained and chopped

12 whole cloves

1 tablespoon salt

1 lemon, peeled  

Directions

1. In a medium saucepan heat the oil over medium heat and add horseradish, onions, pepper, and garlic. Sauté until the onions are translucent, five to eight minutes.
2. Add all the other ingredients and bring them to a boil. Lower the heat; simmer for one hour.
3. Strain through a double thickness of cheesecloth and store in a tightly closed container.
4. Note: This sauce is at its best when allowed to mature for at least a month before use. 

 Thank you and Bon Appetite! Alex

2012-11-29

Bacon Double Cheeseburger Soup Recipe

Bacon Double Cheeseburger Soup

This a recipe that I like very much and the dish will be very tasty.
Source:  http://www.closetcooking.com/

Bacon Double Cheeseburger Soup

Bacon Double Cheeseburger Soup



A tasty and hearty soup with all of the flavors of a bacon double cheeseburger.

Servings: makes 4-6 servings
Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes




Ingredients

1 pound of ground beef

8 slices of smoked bacon, cut into one-inch pieces

1 cup onion, diced

1/2 cup carrot, diced

1/2 cup celery, diced

1 jalapeno, seeded and finely diced

2 cloves garlic, chopped

1/4 cup flour

2 cups beef broth

1 cup beer

1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces

2 tablespoons ketchup

1 teaspoon mustard

1 tablespoon Worcestershire sauce

1 (14.5 ounce) can diced tomatoes

2 cups lettuce, shredded

1 cup milk

1 cup cheddar, shredded

1 cup mozzarella, shredded

cayenne to taste

salt and pepper to taste

1 tablespoon bacon grease oil

2 hamburger buns, cut into 1 inch cubes
Bacon Double Cheeseburger Soup
Directions:

1. Cook the ground beef in a large sauce an over medium heat, about 8-10 minutes, and set aside.

2. Cook the bacon in the pan, about 5-7 minutes, and set aside on paper towels reserving about a tablespoon of the bacon grease in the pan.

3. Add the onions, carrots, celery and jalapeno and cook until tender, about 5-7 minutes.

4. Add the garlic and cook until fragrant, about a minute

5. Mix in the flour and cook for a few minutes.

6. Add the broth, beer, bacon, beef, potato, ketchup, mustard, Worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender about 10 minutes.

7. Add the lettuce, milk, and cheese and cook until the cheese has melted without bringing it back to a boil.

8. Season with cayenne, salt, and pepper, and enjoy!

9. While the soup is cooking, toss the buns in the bacon grease and bake in a preheated 400F oven until lightly golden brown, about 10 minutes, turning half way through.

Thank you and Bon Appetite.


If you like Octopus you can try this interesting and delicious recipe here: Octopus with Potatoes in Oven Recipe

Zucchini Bread with Pineapple

Zucchini Bread with Pineapple

This a recipe that I like very much and the dish will be very tasty.
Source: http://www.simplyrecipes.com/recipes/

Zucchini Bread with Pineapple Recipe

Zucchini Bread with Pineapple Recipe


Prep time: 20 minutes 
Cook time: 55 minutes

The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.


 Ingredients


3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

2 teaspoons cinnamon

3/4 teaspoon nutmeg

3 eggs

1 3/4 cups sugar

1 cup olive oil

2 teaspoons vanilla

2 to 3 cups coarsely grated zucchini

1 can (8oz) crushed pineapple, drained

1 cup chopped walnuts (optional)

1 cup golden raisins (optional)

Directions


1. Preheat the oven to 350°F (175°C). Prepare 2 buttered 5 by 9-inch loaf pans.
2. In a medium-sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating the mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
4. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, and blend gently.
5. Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield: Makes 2 loaves.
Zucchini is low in food energy (approximately 71 kilojoules or 17 kilocalories per 100 grams or 3+1⁄2 ounces fresh zucchini) and contain good amounts of folate (24 μg/100 g), potassium (261 mg/100 g), provitamin A (200 IU [10 RAE]/100 g) and vitamin C (12.9 mg/100 g). Source:Wikipedia.org

See other ideas for Bread and bakery here: 

Bread and Bakery Recipes

Thank you and Bon Appetite.

If you like Barbeque or Steak you can learn from this article about how to cook the perfect steak:Cooking the Perfect Steak