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All-American Meatloaf

Glennes Scheer of Elk Grove was looking for Martha Stewart's
meatloaf recipe using ground turkey.

Bonnie Hollitz of Lincoln sent this recipe from an article in Martha
Stewart's Living magazine. It's called Meatloaf 101. It calls for 8
ounces each of ground pork, ground veal and ground round. I
substituted 1 1/2 pounds ground turkey in this recipe. The prep time
includes the 15 minute cool time after meatloaf is cooked.

Ingredients

3 slices white bread, crusts removed
1 large carrot, peeled and cut into 1/4-inch thick rounds
1 rib celery, cut into 1/2-inch pieces
1/2medium yellow onion, peeled, chopped
2cloves garlic, peeled and minced
1/2cup flat-leaf parsley, loosely packed
1/2cup plus 3 tablespoons ketchup
4 1/2teaspoons dry mustard
1 1/2pounds ground turkey
2 large eggs, beaten
2 teaspoons salt
1teaspoon freshly ground pepper
1teaspoon Tabasco, or to taste
1/2 teaspoon chopped fresh or dried rosemary, plus more for top
2 tablespoons brown sugar
1tablespoon olive oil
1small red onion, sliced into rings

Instructions

Preheat oven to 400 degrees. Place bread in the bowl of a food
processor. Process until fine crumbs form, about 10 seconds.
Transfer bread crumbs to a large mixing bowl.

Place carrot, celery, onion, garlic and parsley in the bowl of the food
processor. Process until vegetables have been minced, about 30
seconds. Transfer vegetables to bowl with the bread crumbs.

Add 1/2 cup ketchup, 2 teaspoons mustard, turkey, eggs, salt,
pepper, Tabasco and rosemary. Using your hands, knead the
ingredients until thoroughly combined, about 1 minute.

Set a wire baking rack into an 11-by-17-inch baking pan. Cut a
5-by-11-inch piece of parchment paper and place over center of
rack to prevent meatloaf from falling through. Using your hands,
form an elongated loaf covering the parchment.

Place the remaining 3 tablespoons ketchup, remaining 21/2
teaspoons mustard and brown sugar in a bowl. Mix until smooth.
Using a pastry brush, generously brush the glaze over loaf. Place oil
in a medium saucepan set over high heat. When oil is smoking, add
red onion. Cook, stirring occasionally, until onion is soft and golden
in places. Add 3 tablespoons water and cook, stirring until most of
the water has evaporated. Transfer onion to a bowl to cool slightly,
then sprinkle onion over the meatloaf.

Bake 30 minutes, then sprinkle rosemary needles on top. Continue
baking loaf until thermometer inserted in center of loaf registers 160
degrees, about 25 minutes more. Let meatloaf cool on rack 15
minutes.

Per serving: 326 cal.; 25 g pro.; 23 g carb.; 13 g fat (4 sat.; 6
monounsat.; 3 polyunsat.); 160 mg chol.; 1323 mg sod.; 2 g fiber;
41 percent calories from fat.