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24.7.17

Delicious PCOS Friendly Turkey And Chicken Meatloaf

It's-a turkey meat-a-loaf!

Hi loves!

This girl made some very delicious chicken and turkey meatloaf! This is a bit unusual because you usually see turkey meatloaf OR chicken meatloaf. I decided to mix the two meats together to create this wonderful loaf of poultry that we pretty much ate in the span of 24 hours. This turned out exactly how I wanted it, so savory and slightly sweet because of the ketchup, and even more importantly, moist. Many times people have trouble mixing poultry and ovens without the food becoming dry. The secret to this recipe is the torn up bits of soaked bread in addition to the breadcrumbs. While the loaf cooks in your oven, the bread maintains a good level of moisture which helps to keep this poultry-based meatloaf from drying out and becoming unappetizing. My husband devoured it because he loved it so much, in fact he probably ate more than half. So there's the seal of approval right there.

When I cook my meals I try my best to make it easy for different lifestyles by identifying certain ingredients that can be substituted in order to meet guidelines for certain dietary needs. For example, you can make this PCOS friendly by subbing the breadcrumbs out for some cooked quinoa. You can even make this Ketogenic friendly by not using the ketchup and the breadcrumbs and adding a few tablespoons of salted butter to pump up the fat. I served mine with a savory white gravy to make it meet the dietary guidelines of Amazingness!

If you are wanting to sample this recipe, lets get this started!

List of Ingredients:

Ground Chicken - 1 Pound
Ground Turkey - 1 Pound ( I used dark meat for moisture and flavor)
Panko Bread Crumbs - 1 Cup
White Bread - 1 Slice (torn in very small pieces and soaked in water)
Poultry Seasoning - 2 Tablespoons
Garlic - 3 Cloves, minced
Parsely - 2 Tablespoons, finely chopped
Fresh Ground Black Pepper - 1 Tablespoon
Eggs - 2 large eggs
Ketchup - 1/2 cup (I used Organic Ketchup)
Salt to taste

 Mixin' the fixin's

Okay, first things first. Go ahead and get your oven heating up to 375 degrees.While the oven is heating up, pull out a large mixing bowl. In that mixing bowl, toss the chicken, turkey, panko, soaked white bread, eggs and everything else, aside from the ketchup. Gently knead the mixture together to get everything incorporated. You can use your hands, but a fork is good to use so that everything gets mixed together but doesn't get as easily over mixed. The idea is that the mixture still looks like ground meat and not really smooth textured. It keeps the loaf nice and light and fluffy instead of ultra dense.

Can't wait!

So once you are done mixing everything together, pull out a loaf pan, apply your nonstick spray or just rub some olive oil or butter around the inside of the pan. Then dump in the loaf mixture! Use your fingers to form the loaf evenly into the pan. Then pour the ketchup over the top of the loaf, using a spoon to spread it evenly and coating the top of the meatloaf.

Cover the meatloaf with some aluminum foil and slide the pan into the heated oven, letting the meatloaf cook for 30 minutes. At the end of that time, remove the foil and return the pan to the oven for 1 hour, this time turning the heat down to about 340 degrees. NOTICE! About 30 minutes before the conclusion of the cooking time, take out the pan and pour a little more ketchup over the top, about a 1/3 cup of ketchup just to freshen it up and prevent the ketchup already on the loaf from skedaddling past caramelized to burning. Put the pan back into the oven and let your meatloaf finish cooking over the last half hour.

 Trust me, it gets better with the gravy!

When the time is up, go ahead and pull your meatloaf out of the oven and let it rest for about 10 minutes or so. While mine was cooling, I decided to throw together a quick white chicken gravy. All I did was toss some butter into a pan and melted it then whisked in a few tablespoons of unbleached flour to form a roux. When the flour is fully mixed into the butter and is looking golden brown, add some bouillon. I used the Better Than Bouillon Chicken stock paste but you can use whatever you prefer. Either way, continue whisking the roux and bouillon mixture and pour in a couple cups of water, slowly, continuously whisking all the while. When the gravy is nice and smooth with no clumps, go ahead and add salt, pepper and any other seasonings you desire, I used poultry seasoning.

 Happy Eatings!

And that's it! Whether you make a gravy or just eat the meatloaf plain, I'm certain you will fall in love with it. Please leave comments and share to whoever you think will enjoy this recipe!
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