| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Chicken and, Meatloaf |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 1/2 |
c |
Onions, chopped fine |
| 1/2 |
c |
Celery, chopped |
| 3 |
|
Garlic cloves, minced |
| 1 |
t |
Basil |
| 1 |
t |
Oregano |
| 1 |
t |
Thyme |
| 2 1/2 |
lb |
Turkey, ground |
| 1/2 |
c |
Stewed tomatoes |
| 1/2 |
c |
Parsley |
| 2 |
|
Egg whites |
| 1/2 |
c |
Bread crumbs |
| 1 1/2 |
t |
Salt |
| 1 1/2 |
t |
Black pepper |
INSTRUCTIONS
Preheat oven at 350. Prepare a loaf pan or muffin tins with cooking
spray and flour. In a skillet, warm olive oil over medium heat. Add
onions, celery, garlic, basil, oregano, and thyme, cover and cook,
stirring once or twice, for 10 minutes. Remove from heat and cool to
room temperature. Position a rack in the middle of the oven. In a
large bowl, mix together turkey, onion mixture, tomatoes, parsley, egg
whites, crumbs, salt, and pepper. Transfer meat mixture to a shallow
baking dish and shape it into a flat loaf or muffin tins; smooth the
top of the loaf with the back of a spoon. Bake about 1 1/2 hours
depending on pan size. Let rest on a rack for 10 minutes before
slicing. >From the collection of dianne@olynet.com Recipe by: Fifty
Two Meat Loaves Posted to MC-Recipe Digest V1 #486 by Dianne Ward
<dianne@paccom.com> on Feb 27, 1997.
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