Turkey Meatloaf with Warm Tomato Vinaigrette
This low-fat turkey meatloaf is kept moist and rich with the addition of rice and cream, and loaded with flavor from a healthy dose of Worcestershire sauce, Dijon mustard and chili paste.Yield: 12 Servings
Serving Size: 1 slice
Prep Time: 25 minutes
Cooking Time: 1 hour
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1. Combine rice and cream in a large mixing bowl. Set aside for 15 minutes.
Add the remaining ingredients and mix with hands until well blended. Fill 2 9x5-inch greased loaf pans; place pans on a sheet pan and bake at 350 degrees fahrenheit for about 1 hour, until done.
2. While the meatloaf is cooking, bring the vinaigrette ingredients to a simmer, and simmer slowly for 3 to 5 minutes. Puree in a blender.
3. Slice each meatloaf into 12 slices. Serve 2 slices per serving topped with 1/4 cup tomato vinaigrette sauce.
4. *You may also use cooked medium grain rice in this recipe.