Thursday, October 17, 2013

Turkey Meatloaf with Curry and Dill

I recently made a chicken mousse with curry and dill. It's not a recipe for beginners but the flavor profile is easy to translate to a more traditional meatloaf. The curry flavor is fairly subtle; you can use up to 2 teaspoons for a bolder flavor. This is a sturdy meatloaf, making it great for meatloaf sandwiches, as in the photo of my lunch above.

I also cut it into chunks and used it instead of meatballs in chicken and matzoh ball soup:
A very spicy bowl of matzoh ball soup!

Turkey Meatloaf with Curry and Dill
(serves 8-10, costs $10.50)

cooking spray
½ cup oatmeal, quick or regular
⅔ cup milk
3 Tablespoons dried minced onion
½ teaspoon garlic powder
1 ½ pounds ground turkey
½ to 1 red or green pepper, seeded and chopped
2 large eggs
1 ½ - 2 teaspoons mild or medium curry powder
2 teaspoons dried dill weed or 2 Tablespoons fresh dill, chopped
¾ teaspoon salt
½ teaspoon black pepper

Preheat the oven to 350°F. Spray a 8"x4" loaf pan with cooking spray.

Place the oatmeal in a large bowl and add the milk. Allow to sit for 10 minutes. Add the remaining ingredients and smoosh until combined. Pack into the loaf pan. Bake for 1 hour. Remove from oven, cover and let sit for 10 minutes before slicing.

Reheats well and makes a delicious meatloaf sandwich.

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