| 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 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1 |
ts |
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 |
ts |
Salt |
| 1 1/2 |
ts |
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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