(Ooops, I forgot to mention, that this recipe is a part of Allergy Free Wednesdays - click on the side tab to see great recipes for the week! ) We have recently found a new Butcher, who offers Hormone/Antibiotic Free Range Ground Turkey. We have not had it in over a year now, so it is wonderful to finally get good ground turkey once again.
This meatloaf recipe is packed full of flavors. It makes a nice change from ground beef.
1 lb. free range Ground Turkey
1 lb. free range Ground Pork
1/2 an onion, minced
1/2 cup finely minced Fresh Italian Flat Leaf Parsley
1/2 cup of gluten free breadcrumbs
1 free range egg
1/2 cup Parmesan Cheese
salt and pepper
2/3 cup finely chopped crimini mushrooms
1/4 cup Balsamic Vinegar
1 large minced garlic clove
1 Tblsp. Olive Oil
1 rounded Tblsp. ketchup
1 rounded Tblsp. Mayonnaise
1 tsp. Dijon Mustard
Mix up the topping in a small bowl and set aside.
Heat up a frying pan on low medium heat with the olive oil. Add the mushrooms, sauteing until golden. Add in the minced garlic, saute until fragrant.
Pour in the Balsamic Vinegar.
Simmer about 5 minutes, until most of the vinegar has evaporated. Set a side to cool.
In a large bowl combine: ground turkey, pork, onion, parsley, gf breadcrumbs, egg, Parmesan cheese, salt and pepper, the mushroom Balsamic mixture and mix to incorporate well. I find it easier to just use my hands.
Transfer to a baking dish, shaping into a loaf. Preheat the oven to 350 degrees.
Pour the ketchup/dijon topping over the top of the meatloaf.
Bake for about 1 hour 15 minutes, or until an inner temperature of 170 degrees. Allow to rest for 5-8 minutes before slicing.