Recipe and Culinary Center

Rice pilaf

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

Standard View | FoodService View
Ingredients
1-1/2 qt. cookedlong grain or parboiled rice*
3/4 c. heavy cream
3 lb. ground turkey
1 c. mincedonion
1/4 c. Worcestershire sauce
2 tbsp. Dijon mustard
2 tsp. chili paste
1/4 c. choppedfresh sage leaves
1 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 c. extra virgin olive oil
1-1/2 c. strained tomatoes
3/4 c. chicken broth
1/2 c. balsamic vinegar
1/4 c. choppedfresh basil leaves
1/2 tsp. kosher salt
Instructions
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.