I have to admit, I am not a big fan of ground turkey. These days, you can find very lean ground beef (about 8% fat) which has tons more flavor so why would anyone opt for turkey? It can be dry, especially if you go for the extra lean kind, and tends to be pretty tasteless. Am I selling this recipe to you yet?
Well, there are obviously some folks who prefer turkey for some odd reason, and this recipe is a good enough reason to buy some for yourself! It is low-fat, if you care about that. Turkey needs tons of flavorful ingredients added to it to spice it up and you will find those listed below. I have made a few adjustments to the original recipe (as usual) which I discovered in Down Home with the Neelys: A Southern Family Cookbook by Patrick and Gina Neely.
Ingredients:
1-2 TB olive oil
1 medium sweet onion, diced
1 red pepper, diced
4 large garlic cloves, minced
1 teaspoon Old Bay seasoning
1 teaspoon seasoned salt (low sodium)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon black pepper
1/4 teaspoon cayenne
1 TB mustard
2 TB chopped parsley
1 TB Worcestershire sauce
2 large eggs, beaten
1/2 cup whole milk
1 cup rolled oats (you can also use bread crumbs)
1 cup ketchup
1 teaspoon hot sauce
1 TB molasses
1/2 teaspoon apple cider vinegar
2 pounds ground turkey (NOT extra lean)
Preheat oven to 350F.
Heat olive oil in a large heavy skillet over medium heat. Add onion and pepper and stir for about 5 minutes or until soft. Add garlic and stir for 2 minutes. Turn off heat and let cool.
In large mixing bowl, combine rolled oats and milk. Let sit for about 10 minutes or until oats have absorbed most of the milk. Add spices and eggs. Mix well.
In a small bowl, blend ketchup with molasses, hot sauce, vinegar, and a pinch of black pepper. Stir well. Add half of this mixture to oat mixture and blend.
Add meat and cooled veggies to oat mixture. Stir just until combined. Do not overmix.
Transfer meat mixture to a greased pan or just dump back into large skillet. Shape into oval loaf. Bake for about 45 minutes. Remove from oven and coat with reserved ketchup sauce. Return to oven for 15 minutes. Remove and allow loaf to sit for 10 minutes before slicing. Serves 6-8.
Well, there are obviously some folks who prefer turkey for some odd reason, and this recipe is a good enough reason to buy some for yourself! It is low-fat, if you care about that. Turkey needs tons of flavorful ingredients added to it to spice it up and you will find those listed below. I have made a few adjustments to the original recipe (as usual) which I discovered in Down Home with the Neelys: A Southern Family Cookbook by Patrick and Gina Neely.
Ingredients:
1-2 TB olive oil
1 medium sweet onion, diced
1 red pepper, diced
4 large garlic cloves, minced
1 teaspoon Old Bay seasoning
1 teaspoon seasoned salt (low sodium)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon black pepper
1/4 teaspoon cayenne
1 TB mustard
2 TB chopped parsley
1 TB Worcestershire sauce
2 large eggs, beaten
1/2 cup whole milk
1 cup rolled oats (you can also use bread crumbs)
1 cup ketchup
1 teaspoon hot sauce
1 TB molasses
1/2 teaspoon apple cider vinegar
2 pounds ground turkey (NOT extra lean)
Preheat oven to 350F.
Heat olive oil in a large heavy skillet over medium heat. Add onion and pepper and stir for about 5 minutes or until soft. Add garlic and stir for 2 minutes. Turn off heat and let cool.
In large mixing bowl, combine rolled oats and milk. Let sit for about 10 minutes or until oats have absorbed most of the milk. Add spices and eggs. Mix well.
In a small bowl, blend ketchup with molasses, hot sauce, vinegar, and a pinch of black pepper. Stir well. Add half of this mixture to oat mixture and blend.
Add meat and cooled veggies to oat mixture. Stir just until combined. Do not overmix.
Transfer meat mixture to a greased pan or just dump back into large skillet. Shape into oval loaf. Bake for about 45 minutes. Remove from oven and coat with reserved ketchup sauce. Return to oven for 15 minutes. Remove and allow loaf to sit for 10 minutes before slicing. Serves 6-8.
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