Wednesday, June 9, 2010

For 2: Mini Turkey Meatloaves with Gravy

These individual meatloaves are one of my most favorite meals of all time! Like most good southerners I love meatloaf and like most twenty-somethings I take nutritional content and calories into consideration. The mushrooms and sage bring great flavor and the pan gravy adds that nostalgic touch, but since they are made with turkey instead of beef they are more figure friendly. The average package size for ground turkey is 1.3 lbs, so just half that and you will have the perfect amount for 2 people. My grocery store sells a package of “gourmet mushrooms” including shitake, oyster and cremini which is perfect, but if you can’t find something like that just use any combination of mushrooms, whatever you like and it will work. I know that it sort of stinks this recipe calls for half an egg, but a whole one is just too much. I usually break an egg into a small bowl, whisk it and reserve half in a small Tupperware to combine with another egg for breakfast the next day.  For sides I quickly steamed some green beans and made a box of scalloped potatoes (I know you might be gasping right now, but busy weeknights call for short cuts).  The combo of something green, a starch and a lean meat was the perfect week night meal!

Individual Turkey Meatloaves with Gravy
2 tbl Olive Oil
2/3 lbs of Ground Turkey (about half of a package, usually)
2 ounces Mushrooms (Oyster, Cremini, Shitake), chopped
1 Shallot, chopped
1/2 Egg (reserve the other half for your breakfast the next day)
1 tbl Worcestershire Sauce
¼ C Italian Bread Crumbs
5-7 Sage Leaves, chopped
1 tbl butter
1 tbl flour
1 C Chicken Stock
1 tsp poultry seasoning

Heat 1 tbl olive oil in a medium skillet over medium-high heat; add mushrooms and shallot, season with salt and pepper, and sauté about 5 minutes or until tender and brown. Meanwhile mix egg, Worcestershire, and sage in a small bowl. In a large bowl mix the mushroom mixture, turkey, bread crumbs and egg mixture (plus salt and pepper) with hands until just combined, if time allows refrigerate (covered) for 20-30 minutes to let flavors mix; if you are in a rush just go straight to making the patties, but they will turn out better if you can take the time for it to rest. Preheat the same skillet used for the mushrooms over medium-high heat, with another tablespoon of olive oil, meanwhile divide meat mixture into 4 equal parts and make patties. Add patties to hot pan and cook about 6 minutes on each side; when cooked through remove patties to a plate and cover with aluminum foil to keep warm. Add butter to hot pan and once melted add flour and whisk together for a minute or so, then add chicken stock, poultry seasoning and salt/pepper while whisking. Simmer gravy until it thickens and serve patties with gravy spooned over the top!

Here is the mushroom variety I purchase:

This was adapted from Rachael Ray.

1 comment:

  1. Did Ryan say this was at all reminiscent of our childhood meatloaf? Either way it looks delicious. I love putting sage in meatloaves/meatballs/etc.