Wine pairing: “Splurge”, 2005 J Wine, Pinotage, Russian River Valley
“Steal”, 2006 Mirassou Pinot Noir, California
Lean ground turkey makes this Turkey Meatloaf Recipe a healthy alternative to a ‘classic’ version with beef. A spicy, thick glaze keeps the meat most, and thick-chopped vegetables are both flavorful and add a tasty crunch. This is a weekday staple in our home because it makes terrific leftovers and sandwiches.
Our Turkey Meatloaf is very wine-friendly, and we enjoy t with a light-bodied, spicy red wine. A heavy red would overpower the flavor of the turkey, and spicy flavors play up the heat of the glaze. A classically styled Pinot Noir is an excellent choice, but a Chianti or lighter Zinfandel would also pair nicely.
2 lbs lean ground turkey
4 stalks of celery
2 large carrots
1 red bell pepper
vidallia or yellow onion
1 cup flavored breadcrumbs
1/4 tsp fresh ground
1/4 tsp red pepper flakes
1/4 tsp dried oregano
1/2 cup ketchup
1 tbsp hot sauce
1 tbsp worcestire
Turkey Meatloaf Cooking
1.) Preheat oven to 425 degrees.
2.) Chop the celery, carrots, bell pepper and onion. For a chunkier texture, leave pieces larger – around 1/4″ squares – (our preferred style for this recipe). If you prefer a finer texture, chop into smaller pieces. Add to a large mixing bowl with the turkey, eggs, breadcrumbs and spices. Mix well.
3.) Mixture can be baked in a large loaf pan, or form a loaf on a baking sheet.
4.) Bake at 425 degrees for 10 minutes, on a lower rack in the oven. Remove from oven and reduce oven temperature to 375 degrees.
5.) In a small bowl, mix ketchup, hot sauce and worcestire sauce. Apply in a thick layer to the top of the loaf, and sides if using a baking sheet.
6.) Bake for 1 hour, 15 minutes and slice to serve.
Found at easyfoodandwine.com