Monday, August 2, 2010

Turkey Meatloaf with Mushrooms & White Beans

We're embarking on a program of better food choices and a more active lifestyle (nowhere did I say the words diet and exercise) and following the South Beach D*et (a word we don't say). I had great success on it back in 2003 when it first came out losing 50 lbs. Well the years have passed and the pounds have slowly crept back on. D*eting is like housework. Nobody likes it, you have to do it daily, it feels like it never ends and sometimes it you don't seem to be making progress. Sigh. Today's recipe is from page 212 of the South Beach Diet Supercharged book. Since this isn't my recipe, I'll review it for you. Look for my notes at the bottom of the recipe. Oh, and get ready for a bunch of recipes from the same source!

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
Heat the oven to 375F. Lightly coat an 8x4x2/12" metal or glass loaf pan with cooking spray.

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.

Review:
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".



Photobucket

2 comments:

  1. Hi lovely lady!
    GREAT RECIPE:)
    It's going in my recipe bookmarks!

    am currently fundraising for St. Jude Children hospital Give Thanks 5K Benefit walk! I will be participating in the Marathon on November 20th. I am asking you, along with some other fellow blog friends because I can see that you ladies have such great hearts, and your reliable!

    I'm not asking you to donate money, I'm simply asking you to spread the word. If its not too much to ask, could you please mention my fundraiser in a blog post, as well as a link to my give thanks site so people can donate. Of course if you want to donate and help out it would be GREATLY appreciated. But, PLEASE Im begging that you help me spread the word!

    Thanks so much doll!
    my GIVE THANKS SITE is www.mygivethankswalk.org/brianna

    Thanks dear
    bB

    ReplyDelete
  2. Thanks for the recipe! I'm a lifetime professional dieter. I had lots of success with South Beach too. Unfortunately, it is all too easy to go back to old habits.

    Loved the review. Doubt I could convince my husband to eat this, but it would be awesome for lunches.

    suzy

    ReplyDelete

I read all your comments and truly appreciate them. They make my day a little brighter. Thanks so much for visiting my blog. Why not subscribe so you don't miss any of the fun?

Related Posts Plugin for WordPress, Blogger...