TURKEY MEATLOAF
INGREDIENTS
| 1 |
lb |
ground
turkey breast |
| 11/2 |
cups |
cooked
long-grain brown rice |
| 1 |
large
leek |
|
| 1 |
stalk |
celery |
| 1 |
large
shallot.finely chopped |
|
| 1 |
large
clove garlic, finely chopped |
|
| 1 |
large
egg white |
|
| 2 |
t |
curry
powder |
| 1 |
t |
ground
paprika |
| 1 |
t |
salt |
| 1/4 |
t |
freshly
ground pepper |
| 1/2 |
cup |
tomato
sauce |
| 2 |
t |
black
bean sauce |
PROCEDURE
Preheat the oven to 375° F. Coat a 11/2 quart loaf pan with cooking
spray.
Place the ground turkey in a large bowl. Add the rice, leek, celery, shallot, garlic, and egg white. Using a fork, mix until the ingredients are well blended. Mix in the curry powder, paprika, salt, and pepper. Pack the meatloaf firmly into the prepared pan. Cover it tightly with foil.
Bake the meatloaf for 40 minutes. In a small bowl, combine the tomato sauce and black bean sauce. Remove the meat loaf from the oven and uncover it. Spread the tomato sauce mixture over the top of the meatloaf. Return it to the oven, uncovered. Bake until it feels firm when pressed in the centre with your finger, and a thermometer inserted into the centre of the loaf registers 160° F. This will take about a further twenty minutes.
Let the meatloaf sit at least
twenty minutes before slicing. Or cool the meatloaf completely in the pan,
turn it out, and refrigerate it, wrapped in foil. This meatloaf keeps up
to five days in the refrigerator.
Yield: 8 servings
From: The Cardiovascular Cure by John P. Cooke, M. D., Ph. D.