Ingredients
2 tsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 mushrooms, chopped
2 garlic cloves, chopped
1 green onion, chopped
1 tsp of fresh thyme or 1/4 dried
salt & Pepper
2 Tbs chopped fresh parsley
2/3 cup drained tomates
2 tbs of those juices reserved
1 Tbs balsamic vinegar
1 Tbs dark brown sugar
dash of tabasco
1/2 fresh breadcrumbs
1 egg beaten
1 1/2 Lbs of lean ground turkey (99%)
Preparation
Heat 1 1/4 tsp of oil in heavy large nonstick skillet over med-high heat. Add onion, carrot, celery, mushrooms, garlic, gren onion and thyme. Season w/ salt & pepper. Saute until vegetables begin to color, about 6-10 min. Transfer to med sized bowl. Add parsley. cool mixture slightly.
Position rack in center of oven and preheat to 375. Combine tomates and 2 tbs of reserved tomato juices, sugar, and tabasco in a large bowl. Mash mixture with fork breaking up tomatoes. Lightly mix in breadcrumbs and egg. then gradually add turkey. then vegetable mix.
Transfer to a nonstick or lightly oiled 8x4 inch loaf pan. Brush surface w/remaining oil. Bake until loaf shrinks from sides of pan and top is a light brown, about an hour. If you use a high fat ground turkey this dish will get very runny.
