Wednesday, February 25, 2009

Jesse's Turkey Shiitake Meatloaf

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 6-7 hours, or HIGH 3-4 hours

1 1/4lb ground dark turkey meat
2 eggs, beaten
1/2 large yellow onion
1 medium-size carrot, cut into chunks
1/3 C ketchup, plus 1/2 C for glazing
2 tsp Worcestershire sauce
1 Tbsp dried Italian herbs
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 C fresh bread crumbs
5oz shiitake mushrooms, stems trimmed and coarsely chopped
2 Tbsp chopped fresh Italian parsley

Place the ground turkey and eggs in a large mixing bowl. In a food processor, chop the onion and carrot; add to the meat. Add 1/3 C of the ketchup, the Worcestershire sauce, Italian herbs, salt, pepper, and bread crumbs. Using your hands or a large fork, mix gently but thoroughly, being careful not to compact the meat. Divide the meat in half, shaping one piece into a flat oval (or circle, depending on the shape of your slow cooker) about 8 inches long; sprinkle with the mushrooms and parsley. Then place the rest of the meat mixture on top and pinch the sides to seal the mushrooms inside. Use your hands to shape into a nice flat oval or circle.
Spray the inside of the crock with nonstick cooking spray. Make an aluminum foil "cradle" that will help you easily remove the meatloaf from the cooker when it is done. Tear a sheet of foil that is about 14 inches long. Fold in half lengthwise, then in half again lengthwise to make a strip about 3 inches wide. Place the foil strip into the crock lengthwise. The edges of the foil strip will come up the sides of the crock. Place the meat mixture into the crock, on top of the strip, reshaping as necessary. You can also place the meatloaf on a tiny foil-wrapped trivet that fits in your crock, if you like your meatloaf cooked out of its juices. Spread the remaining 1/2 cup ketchup over the top. Cover and cook on LOW 6-7 hours (or on HIGH 3-4 hours), until an instant-read thermometer inserted into the center of the meatloaf reads 160-165.
To serve, lift the meatloaf onto a cutting board or serving platter, using the foil handles; let stand for 15 minutes before slicing. Slide out and discard the foil strip. Slice the meatloaf and serve hot, or refrigerate and serve cold the next day.

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