We gave this lean meatloaf an Israeli twist with a little harissa mixed in, but if you can’t find or don’t like harissa, feel free to keep it simple with tomato paste.
This recipe calls for egg yolks, save your egg whites for schnitzel coating.
Serve with Garlicky Green Beans and Butternut Puree.
Turkey Meatloaf
Servings
6 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large Spanish onions diced
- 6 garlic cloves minced
- 2 tablespoons Jamie Geller Harissa mixed with 1 tablespoon tomato paste
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 3 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- ⅓ cup chicken broth
- ½ cup rolled oats
- 3 egg yolks
- 3 pounds ground white meat chicken or turkey
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Caramelize onions in a large saute pan, lightly coated with evoo, over medium high heat until dark brown, very soft and fragrant. Add garlic, harissa, cinnamon, cumin, salt and pepper. Stir to combine and transfer mixture to a large mixing bowl.
- Add chicken broth, oats, egg yolks and ground chicken. Mix thoroughly without pressing too hard or the meatloaf will be tough.
- Pile meat onto lined baking sheet and form into a loaf shape.
- Roast meatloaf until a thermometer, inserted, registers 150°F. About 40-50 minutes.
- Cool slightly before slicing.
Nutrition
Nutrition Facts
Turkey Meatloaf
Amount per Serving
Calories
390
% Daily Value*
Fat
11
g
17
%
Cholesterol
240
mg
80
%
Sodium
1360
mg
59
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
57
g
114
%
* Percent Daily Values are based on a 2000 calorie diet.
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