Thursday, February 10, 2011
Turkey Chipotle Meatloaf With Mushroom Gravy and Mashed Potatoes
Although significantly modified, this recipe is inspired by "Jane's Chipotle Meatloaf" and "Mushroom Gravy" from the Reata cookbook.
Turkey Chipotle Meatloaf
1.2 lbs. 85/15 ground turkey
1/2 small onion, diced
2 green onions, sliced
small bunch parsley, chopped
6 cloves garlic, minced
1 canned chipotle pepper, minced
1/3 cup whole wheat bread crumbs
splash of Worcestershire sauce
a couple pinches of Kosher salt
a few grinds of black pepper
2 slices of bacon
Preheat oven to 350 degrees.
I suggest using disposable gloves for hand-mixing recipes with ground meat. Combine all ingredients except bacon until well mixed. The mixture will be soft and sticky.
Choose a dish that the meatloaf mixture will fit in comfortably; this will be a mold for the meatloaf. Line the dish with plastic wrap, allowing plenty of extra plastic wrap to extend beyond the dish. Spray the plastic wrap inside the dish with your Misto sprayer or other oil spray. Spoon the meatloaf into the dish. Refrigerate for about an hour to allow the meatloaf to become a bit firm.
While the meatloaf is refrigerating, parcook bacon slices over low heat until much of the fat has rendered but bacon is still pliable.
Place a baking rack over a sheet pan or roasting pan (if you line the roasting pan with aluminum foil, clean-up will be a breeze. Fashion a piece of aluminum foil the approximate size of the meatloaf and place on the center of the baking rack. Unmold meatloaf onto the foil piece. The baking rack allows the grease to drain away and the aluminum foil keeps the crumbly-textured turkey from falling through the rack.
Place the rendered bacon slices crosswise over the meatloaf. Bake for 60 to 90 minutes, until the exterior of the meatloaf is golden brown and crispy, then allow to cool for about 10 minutes before slicing.
Note: I didn't have chicken broth or veal stock on-hand, so I substituted chicken and beef bouillon. Homemade stock would be better (and obviously less salty).
2 cups chicken broth
2 cups veal stock
1 teaspoon tomato paste
1/2 to 3/4 pound fresh mushrooms, sliced
1/4 yellow onion, diced
1/2 teaspoon fresh garlic, minced
4 tablespoons unsalted butter, divided use
2 tablespoons all-purpose flour
Freshly ground black pepper
Combine the chicken broth and veal stock (or substitute 4 cups of water and a chicken bouillon cube and a beef bouillon cube) and tomato paste in a large saucepan over high heat and bring to a boil. Lower the heat to medium and simmer to reduce the liquid by half.
In a large saute pan, combine the mushrooms, onions, and garlic. Add 2 tablespoons of the butter and cook over high heat. When the mushrooms have browned, remove from the heat and reserve.
In a large saucepan, add the remaining 2 tablespoons of butter. Whisk in the flour, a little at a time, to make a roux, and cook for about 10 minutes, or until the mixture turns light brown. Remove the roux from the heat and let cool. Return the reserved, reduced stock to a boil. Add the cooked roux to the boiling stock, stirring to avoid lumps. Reduce the heat and let simmer until the gravy thickens. Add the sauteed mushrooms and season with salt and pepper.
Place meatloaf slices over your favorite mashed potatoes and spoon mushroom gravy on top.