Turkey Kotlety with Italian Herbs
- Yield:6 servings
- Time:1 hr show details
This is what happens when you take our Ukrainian kotlety and let it spend time with Italian neighbors. The sausage gives it proper fat - never make meatloaf with just lean turkey, it will be dry like cardboard. My daughters love this, even the one who usually picks at her food.
Ingredients
- 1 poundground turkey, lean
- ½ poundItalian sausage, casings removed
- ¾ cupItalian breadcrumbs
- ½ cupParmesan cheese, grated
- 1egg, large, beaten
- 1 cuptomato basil pasta sauce, divided
- garlic, minced
- 1 teaspoonsalt
- ½ teaspoonblack pepper, freshly ground
Equipment
- 9x5 inch loaf pan
- large mixing bowl
- meat thermometer
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Preparation
Heat oven to 350 degrees. Take your meat out of refrigerator to lose the chill - cold meat doesn't mix properly.
In large bowl, combine both meats, breadcrumbs, cheese, beaten egg, garlic, salt, and pepper. Add half the sauce - save the rest for glazing.
Mix with your hands until just combined. Don't squeeze it to death or you'll have tough kotlety. The mixture should hold together but still feel light. (Stop mixing as soon as everything comes together - overworked meat is the enemy of tender meatloaf)
Shape into loaf and place in bread pan. Spread remaining sauce over top like you're tucking it into bed.
- 1 hr
Bake 1 hour or until thermometer reads 165 degrees in the center. Let rest 10 minutes before slicing - this is not optional.
Notes
Double this recipe and freeze the second loaf unbaked. When you need dinner, just thaw overnight and bake as directed. Winter evenings call for this kind of planning ahead.
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