1 1/2 cups minced onions
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon ground allspice
3/4 cup heavy cream
1- 1/2 pounds ground turkey
1 cup plain fine bread crumbs
2 eggs, lightly beaten
1/4 cup minced fresh Italian (flat-leaf) parsley
3 tablespoons tomato ketchup
1-1/2 teaspoon Kosher salt (original recipe calls for 1-1/2 tablespoons)
1-1/2 teaspoon freshly ground black pepper
Directions
1. Preheat oven to 350 degrees F.
2. Heat the olive oil and butter in a heavy-bottomed saute pan or skillet over medium heat. When the butter is melted, add the onions and garlic and saute for 3 or 4 minutes while stirring, or until translucent. Add the thyme, oregano, all-spice, and heavy cream, and bring to a simmer. Continue to simmer, stirring frequently, until the liquid is reduced by one-third and has the consistency of oatmeal. Transfer to a mixing bowl and let cool.
3. When cool, add the turkey, bread crumbs, eggs, parsley, ketchup, salt, and pepper, and mix well. Transfer the mixture to a 1 1/2 quart greased loaf pan (measuring 8 1/2 by 4 1/2 by 2 1/2 inches.)
4. Bake the meatloaf in the oven for about 1 hour or until the internal temperature reaches 165 degrees Farenheit on a meat thermometer. Remove the meatloaf from the oven and let cool.
5. When cool enough to handle, run a paring knife around the inside of the loaf pan and invert the meatloaf onto a clean platter to unmold.
From “Neiman Marcus Cookbook” by Kevin Garvin with John Harrison
Comments
Post a Comment