Gobble It Up With Mike Devlin's Tastiest Turkey Meatloaf Recipe
Has enough time passed that we can return to turkey? Actually, I am not listening because we are. Meatloaf is incredibly popular in North America, probably because it's simple - ooh, controversial! - but we don't do simple in the DWC kitchen; we make exciting and yummy, easy.
WHAT YOU NEED
Ketchup
Mustard
Brown Sugar
Worcestershire Sauce
Minced/Ground Turkey
Onion
Garlic
Chestnut Mushrooms
Fresh Sage
Dried Cranberries
Eggs
Breadcrumbs
S&P
We need a decent-sized frying pan with a glug of oil on low heat, and into that goes one chopped onion, one minced garlic clove, a handful of diced mushrooms, and a few fresh chopped-up sage leaves. We will cook these slowly - no rushing - so we caramelise the lot and bring all those flavours together.
Whilst that's doing its thing, get a small bowl and add a good dollop of ketchup. The mustard will be the equivalent of a third of the ketchup, and a few splashes of Worcestershire sauce. The brown sugar needs to be added in stages so as not to over-sweeten it. It must be noticeable it's there but not overtly so. Give it all a good stir and taste it. It'll be thinned down but this is fine. Put about a third of it into the bowl with the turkey.
How's your pan doing? Not burning anything I hope? Ideally, this will take about 15 minutes, which is why we do it on a low heat, see? Remove from the heat to cool a little.
Two eggs go into the bowl as well - yes, cracked open, obviously - and a good handful of breadcrumbs. If you have the store-bought type that's fine, but you can just as easily use any sort of bread and leave it out for a day to go stale and then smash it up (the fridge will help with this - the going stale bit, not the smashing it up part). How much? The mix has to be moist but not sloppy; the breadcrumbs help with this. Add some S&P and give it all a thorough mix so that it is fully incorporated.
I lined a deep-sided pan with parchment because trust me no one wants to clean that out after it has been sat in the oven for at least an hour.
And sit in the oven for at least an hour it will be at 180c/370f, but only after you have poured the rest of the glaze on top. You may wish to cover it so that the top doesn't dry out, and then remove it in the last 15 minutes.
And that's pretty much that. Serve slices of it with potatoes and vegetables, and perhaps some gravy. I will add that I also cut a couple of thin slices and shoved them in hotdog buns, which was pretty epic.
