Recipe: Spicy Turkey Loaf (Chef Paul Prudhomme)

SPICY TURKEY LOAF
(Pat's note: It's a meatloaf, improvise! As Chef Paul would say.)

FOR THE SEASONING MIX:
1 tbsp salt
1 tbsp paprika
1 1/2 tsp. dried basil
1 tsp. onion powder
1 tsp. dry mustard
1 tsp. ground cumin
3/4 tsp. garlic powder
3/4 tsp. ground black pepper
1/2 tsp. ground white pepper
1/4 tsp. ground cayenne pepper
1/4 tsp. ground allspice
FOR THE VEGETABLE MIXTURE:
1 1/2 cups chopped onions
3/4 cup chopped bell pepper
1/2 cup chopped celery
1 tbsp fresh minced garlic
2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
1 1/2 cups evaporated skim milk
FOR THE LOAF:
1 1/4 cups bread crumbs
4 oz. egg substitute (or just an egg, whipped, is what I use!)
1 3/4 lbs. ground turkey

Combine seasonings in a small bowl.

Saute onions, bell peppers, celery and 3 tablespoons of seasoning mix in a non-stick skillet over high heat, 2-3 minutes.

Add garlic, vinegar, Worcestershire sauce and cook, stirring to keep from sticking. Stir in evaporated milk and cook until mix comes to a boil. Remove from heat and let cool to room temperature.

Preheat oven to 300 degrees F.

When veggies are cool enough to handle, place in a large bowl, add remaining seasonings, breadcrumbs, beaten egg or egg substitute and turkey, mixing gently with your hands. Do not overmix. Shape into loaf in a 12x9x3-inch loaf pan.

Bake until done, about 40-45 minutes.

Source: Chef Paul Prudhomme's Fork in the Road by Chef Paul Prudhomme
From: Pat, CT - 01-16-98