Mushroom and Sun-Dried Tomato Turkey Meatloaf with Parmesan Couscous
Ingredienser
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, finely chopped
- 1/3 cup chopped oil-packed sun-dried tomatoes, drained
- 1 pound ground turkey
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1/3 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup dry couscous
- 1 tablespoon chopped fresh parsley
fremgangsmåte
- Heat the olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook for 6 to 8 minutes, stirring occasionally, until tender and their released liquid has evaporated. Stir in the sun-dried tomatoes and cook for 1 minute. Let the mixture cool slightly.
- Heat the oven to 375°F. In a mixing bowl, combine the ground turkey, egg, breadcrumbs, milk, 1/4 cup of the Parmesan, oregano, garlic powder, salt, and black pepper. Add the cooled mushroom mixture and mix gently until evenly combined.
- Shape the mixture into a loaf in a baking dish. Bake for 40 to 50 minutes, until the center reaches 165°F. Let the meatloaf rest for 5 minutes before slicing.
- While the meatloaf bakes, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover, and remove the pan from the heat. Let it stand for 5 minutes, then fluff with a fork and stir in the remaining Parmesan and parsley.
- Serve the sliced meatloaf with the Parmesan couscous.
merknader
Chop the mushrooms finely so they blend into the turkey mixture and help keep each slice tender. If the mushrooms release liquid while cooking, continue sautéing until the skillet looks mostly dry before adding them to the meatloaf.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Mixing Bowl, Baking Dish, Small Saucepan, Meat Thermometer
Cuisine: Mediterranean
Equipment: Large Skillet, Mixing Bowl, Baking Dish, Small Saucepan, Meat Thermometer