Who would have thought… me embracing meatloaf. Me, not really a carnivore making a post glorifying a meat-full dish. Here I am. Doing exactly that. Once again I blame my pregnancy for that. A few nights ago I asked my husband to bring me artisan bread and baked cornish game chicken from the store… . Ridiculous. That idea came straight from me. (really!?!?!)
Anyway, for the last few weeks I’ve craved pasztet but I am not willing to pay for it a small fortune in Polish or Russian store, and I actually didn’t see any in our local Polish store last time we went there. I planned to make one at home but vegetarian (carrot) kind. I bought everything and on the day that I was about to make it I figured I don’t have the right baking dish to make it. So I put everything back and waited until our next grocery-shopping trip. On the day I got that dish I came back home and noticed that I used almost all the carrot that was supposed to be for carrot pasztet AND I didn’t get any at the store.
The idea for making a meatloaf came to my mind from nowhere. I don’t know why. I’d never made it before and from what I remember I had not tried it and if I did I have no memories of doing so.
Of course my crazy idea had to be discussed with my husband. We didn’t want to waste that much meat in case if it didn’t come our good or not edible at all, and he wasn’t sure if a meatloaf will be good when made from ground turkey breasts meat.
So, I looked it up on Internet and I found a recipe from Barefoot Contessa. He approved it and I started to cook.
Her meatloaf is huge so I actually had to change everything. I didn’t have Worcestershire sauce nor thyme leaves, and I make a few extra changes.
This is what I ended up with:
Ingredients for my recipe:
1 lb ground turkey breast,
3/4 cup homemade bread crumbs,
2 tsp tomato sauce
1/3 vegetable stock,
2 tsp soy sauce,
1 carrot, shredded,
1/2 onion, chopped,
1 tsp fresh ginger root, grated on the smallest grating surface, so it look almost like a paste.
1 Tbsp fresh parsley, chopped
1/2 cup ketchup
salt, pepper to taste
Preheat oven tp 325 F.
Over medium-low heat cook onion, olive oil, salt, pepper, carrot, ginger root for about 10 minutes. Add vegetable broth, tomato paste and soy sauce. Mix well and let it cool to room temperature.
Next combine the ground turkey, bread crumbs, egg, onion mixture. Mix well and shape in a rectangular loaf on an ungreased sheet pan line with aluminum foil. Spread the ketchup evenly on top. Bake for 1 1/2 hours. (A pan with hot water in the oven under the meatloaf will keep the top from cracking).
I really enjoyed the ginger after taste. I don’t know how to describe it but the first word that comes to my mid is “refreshing”. Really!
This meatloaf actually tasted like pasztet… So imagine how happy I was after I tasted it. I wasn’t the same, but better bird in the hand than two in the bush… right? I’m happy with the final effect and I know I’ll be making it more often.