TURKEY MEATLOAF
This is a recipe that helps explain the Twitter-era term "humblebrag." I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. "This is remarkable," Ms. Ephron told me. I'm bragging about it still.
Provided by Sam Sifton
Categories dinner, times classics, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don't overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
- Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
- Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
- Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
- Transfer the meatloaf to a platter and let stand, tented with foil, for 10 to 20 minutes; its internal temperature will rise to 160 to 165. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 652 milligrams, Sugar 3 grams, TransFat 0 grams
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Gaming King
[email protected]This is the best turkey meatloaf recipe I've ever tried. It's easy to make and always turns out perfectly.
Karabo Mokoena
[email protected]This meatloaf is so moist and flavorful. I love the combination of turkey, vegetables, and glaze.
Ntefune Dominic
[email protected]I've made this meatloaf several times and it's always a hit. It's a great way to use up leftover turkey.
Riah 916
[email protected]This recipe is a keeper! It's easy to make and always turns out great. I love serving it with mashed potatoes and green beans.
Malek Bchir
[email protected]I followed the recipe exactly, but my meatloaf didn't turn out as well as I hoped. It was a bit too dense and not very flavorful.
Nevan Wilhelm
[email protected]This meatloaf was a bit dry, but the flavor was good. I think I would add more moisture next time.
Joshua Mahlalela
[email protected]I was a little hesitant to try this recipe, but I'm so glad I did. It was absolutely delicious and my family loved it.
khutso mokoto
[email protected]This meatloaf was easy to make and turned out perfectly. I loved the addition of the vegetables and the glaze.
Thandolwethu Cabadiya
[email protected]I'm not a big fan of turkey, but this meatloaf changed my mind. It was delicious and I will definitely be making it again.
Dip Mgr
[email protected]This is the best turkey meatloaf I've ever had! It's so moist and flavorful, and the glaze is the perfect finishing touch.
Buddy Vincent
[email protected]I made this meatloaf for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Dora Jaimes
[email protected]This turkey meatloaf was a hit with my family! It was moist and flavorful, and the glaze gave it a delicious crispy crust. I will definitely be making this again.