After several weeks on antibiotics for a sinus condition, my diet consisted mostly of toast and tea, juice and yogurt. Within a day of stopping the medication, my appetite came roaring back, and this was what I made. A juicy turkeyloaf studded with soft apricots, and lots of fresh sage and thyme.
I usually throw in a few tablespoons of bread crumbs when I make a meatloaf, but I'm trying to make a few gluten-free recipes with my 5 year old granddaughter in mind, so I chopped up fresh mushrooms instead. This is definitely going in my favorites file.
I I used 93% lean turkey, and split the mixture between two 3.5x5.5 inch ceramic loaf pans. As you can see, the mixture shrunk about an inch after cooking. There are quite a bit of juices when you first take them out of the oven, but they are reabsorbed as they cool.
Ground turkey with apricots and sage:
About 10 apricots, snipped with scissors into quarters
1 pound ground, 93% lean, no antibiotics, turkey
1 T. slivered fresh sage
1/2 t. thyme
salt and pepper to your taste
1/2 medium white onion, diced
1 small egg
6 medium white mushrooms, medium chop
1/2 cup medium chop parsley
Preheat oven to 350F
Oil two small ceramic loaf pans with olive oil.
Combine the ingredients in a large bowl, and mix until completely incorporated.
Divide the mixture and pat into pans, smoothing the tops.
Bake for about 35 minutes and remove to cool. (The cooking time may change depending on the loaf pan or pans you use).
Great for leftovers, and freezes well!
You might also like the fresh chicken meatloaf I made a while ago. Enjoy!