Turkey Meat Loaf With Sun-dried Tomatoes, Zucchini, Fig Mustard
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 4
- 500 g ground turkey
- 1 tablespoon olive oil
- 3 celery ribs, diced
- 1 medium onion, diced
- 1 cup zucchini, coarsely-grated
- 1 cup sun-dried tomato packed in oil, chopped
- 2 eggs
- 1/2 cup breadcrumbs
- 2 garlic cloves, mashed
- 1/2 cup milk
- 2 teaspoons dried oregano
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried basil
- salt
- pepper
- 3 -4 tablespoons fig mustard
Recipe
- 1 preheat oven to 350°f.
- 2 heat oil in a heavy skillet over medium heat.
- 3 add onion, sauté about 5 minutes.
- 4 add celery, sauté another 5 mins and add grated zucchini. sauté until the vegetables are very tender (15 minutes in total should do it).
- 5 transfer to a large bowl. add all remaining ingredients apart from fig mustard. shape mixture on a greased baking sheet into a loaf (or whatever other shape you like).
- 6 bake for 50 minutes to an hour.
- 7 remove form oven. brush generously with fig mustard and bake for 15-20 minutes longer, or until the thermometer inserted into the centre reaches 165°f.
- 8 transfer the loaf to a platter. let is stand for a few minutes and slice.
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