Neiman Marcus Turkey Meatloaf

This is not your everyday meatloaf, but it will undoubtably wow and satisfy your guests with its wonderful combination of spices and herbs.  Unfortunately I must disclose to you that my husband, Matt, did not like this meatloaf.  Maybe it was because I told him there was turkey rather than the traditional ground beef, but none the less, he didn’t like it.  He is just your “cookie-cutter” plain, picky eater that does not like trying anything that is different from his “norm”.  
That’s upsetting for me because I LOVED this meatloaf recipe!  It is healthier because of the lean turkey, and was a lot less greasy, which is easier on most of our stomachs.  
So I guess that leaves you to be the judge…if you’re up for trying something new, try this elegant Turkey Meatloaf from the “Neiman Marcus Cookbook” by Kevin Garvin with John Harrison.  This is one of my favorite cookbooks and includes my all-time favorite recipes of Popovers with Strawberry Butter and Neiman Marcus Chocolate Chip Cookies.  Enjoy!
Saute’ onions and garlic in a heavy bottomed skillet over medium heat for 3 to 4 minutes, or until translucent.  Add spices and heavy cream and bring to a simmer.  Simmer until liquid has reduced to one-third.  Let cool.
Combine cooled heavy cream and onion mixture with turkey, eggs, breadcrumbs, parsley, ketchup, salt and pepper.  Transfer to a loaf pan.  

Bake in a 350 degree F. oven for 1 hour, or until the internal temperature reaches 165 degrees F. on a meat thermometer.

Let cool, then invert to a platter, slice, and serve.

Turkey Meatloaf
Ingredients
1 Tbsp. olive oil
1 Tbsp. butter
1 1/2 cups minced onions
1 Tbsp. minced garlic
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. ground allspice
3/4 cup heavy cream
1 1/2 pound ground turkey
1 cup plain fine bread crumbs
2 eggs, lightly beaten
1/4 cup minced fresh Italian (flat-leaf) parsley
3 Tbsp. tomato ketchup
1 1/2 Tbsp. kosher salt (I did way less…probably about 2 tsp.)
1 1/2 tsp. freshly ground black pepper


Directions
1.  Preheat oven to 350 degrees F.
2.  Heat olive oil and butter in a heavy-bottomed saute’ pan or skillet over medium heat.  When the butter is melted, add the onions and garlic and saute’ for 3 or 4 minutes while stirring, or until translucent.  Add the thyme, oregano, allspice, and heavy cream, and bring to a simmer.  Continue to simmer, stirring frequently, until the liquid is reduced by one-third and has the consistency of oatmeal.
3. Transfer to a mixing bowl and let cool.  When cool, add the turkey, bread crumbs, eggs, parsley, ketchup, salt, and pepper, and mix well.
4.  Transfer the mixture to a 1 1/2 quart greased loaf pan (measuring 8 1/2 by 4 1/2 by 2 1/2 inches.)  Bake the meatloaf in the oven for about 1 hour or until the internal temperature reaches 165 degrees F. on a meat thermometer.
5.  Remove the meatloaf from the oven and let cool. When cool enough to handle, run a pairing knife around the inside of the loaf pan and invert the meatloaf onto a clean platter to unmold.

Serves: 4
“Neiman Marcus Cookbook” by Kevin Garvin with John Harrison

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