|My food styling needs some green garnish to sprinkle down the center of the meatloaf.|
"This healthy alternative to typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side; it lends a satisfying, piquant flavor element".
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 1/2 teaspoon thyme
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 lb mushrooms chopped
- 4 large cloves garlic minced
- 1 15 oz. can Great Northern Beans, rinsed and drained
- 1 1/4 lb extra lean ground turkey
- 2 large eggs
- 1/2 cup chopped parsley
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard plus extra for serving
In a large skillet, heat oil over medium-high heat. Add onions, thyme, cayenne, paprika, salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.
In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan (mine was just mushy and wouldn't stay in a loaf form).
Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.
Bake meatloaf on the middle rack of the oven for 50 minutes. Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into the meatloaf registers 170F. Let meatloaf stand for 5 minutes before serving. Serve with additional Dijon mustard.
Makes 6 servings. Cooked meatloaf freezes well for up to 3 months. Cut it into individual portions before freezing and thaw in the microwave when ready to eat.
Well right off the bat lets talk about what I did different from the recipe. I didn't have parsley so that is missing. I didn't have paprika so I substituted chili powder (they are both spicy and red-ha!). I try to follow recipes, really I do. I just misread where it said 4 teaspoons of Worcestershire sauce and read 4 tablespoons. So the meatloaf is extra Worcestershirey - lets see if anyone notices. I'm not sure my turkey was extra lean ground turkey. It came in a tube and was mush like. I'm thinking I should have sprung for the more expensive packaged ground turkey, but we'll see. Oh and when I put it into the pan it was full to the tippy-top of the pan. I put it on a jelly roll pan to catch overflow if necessary. 50 minutes later - Well good thing it was in the pan because when I went to brush the top with reserved sauce and mustard there was "juice" all over the pan, the top was submerged so I tilted the pan to let it run off and added the sauce. Here I took a picture for you - yummy (not).
Hmm... not bad. The texture is a little weird with the beans in it and I'm not sure the paprika to chili powder substitution was a good one. I would reduce the amount of thyme the next time, I can really taste it and prefer a more subtle note. If you are expecting it to taste like ground beef meatloaf with ketchup and bread crumbs (plus other stuff of course) you will be disappointed. This is not that. But this is a healthier, more sophisticated seasoned meatloaf and it is good. I will be making it again (following the recipe a little more closely next time). I will also try doubling the recipe so I can freeze one while we eat one. Next time I'll spring for the more expensive packages of ground turkey and see what a difference that makes. My son agrees "not bad".