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CARLA HALL Finish Line Meatloaf

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This meatloaf will have you zipping to the finish line in no time!

1 egg (beaten)
1/2 cup oatmeal (finely ground)
1/4 cup milk
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne
1 teaspoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 pounds ground turkey (mixture of light and dark meat)
2 cloves garlic
1/2 small yellow onion (halved)
1/2 rib celery
1 medium carrot (halved)
2 teaspoons fresh thyme (chopped or 1/2 teaspoon dried)
2 teaspoons fresh parsley (chopped or 1/2 teaspoon dried)
2 tomatoes (diced)
1 small red onion (diced)
1/2 English cucumber (diced)
1 teaspoon sugar
1/4 cup parsley (roughly chopped)
2 tablespoon white wine vinegar
kosher salt and freshly ground black pepper
2 empty aluminum cans (22 ounce cans)

Preheat oven to 350°F. Prepare the baking cans by spraying with nonstick spray. Place cans on a baking sheet.
In a large bowl, add egg, oatmeal, milk, cumin, cayenne, salt and pepper, and stir to combine. Let stand for 5 minutes.
In a food processor with the shredder attachment, add the garlic, onion, celery and carrot.
To the bowl with the oatmeal mixture, add the ground turkey, finely chopped vegetables, and herbs. Gently toss until thoroughly combine, being careful not to over-mix.
Fill the prepared cans with meatloaf mixture. Place on a baking sheet and into the oven to bake for 45 minutes, until the internal temperature of the meatloaf is 155ºF.
Remove from oven and allow loaves to cool slightly before releasing from the cans. Slice meatloaves into 1/2-inch rounds. Serve sliced meatloaf topped with the Tomato Salad.
For the Tomato Salad: in a large mixing bowl, toss together the ingredients for the salad. Season to taste with salt and pepper.
Tip: instead of baking the meatloaf in cans, bake it in a loaf pan until the internal temperature is 155ºF.

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