This recipe is from my days at Alchemy Market and Wine Bar in the early 2000s. We had a turkey meatloaf sandwich on the menu with tomato-ginger jam (recipe coming in a separate post next week!) and peppery arugula on fluffy house-made focaccia. I recently resurrected this popular sandwich for my friends at Diestel Family Turkey Ranch in Sonora for a "farm-to-pasture" lunch. It was set out in a verdant pasture with turkeys strutting nearby—so cool. This recipe doesn't have any onions, celery or carrots in it like most meatloaves, which saves time because you don't have to sauté them before putting the meatloaf in the oven. It goes together in a flash and is in the oven in minutes. It also holds together well and makes for great sandwiches. If you can't stand rosemary (like my dear friend and colleague Kataleena) or just want to play with different herbs, you can substitute equal amounts of basil or thyme. Let's do easy.
Rosemary Turkey Meatloaf
2 lbs ground turkey meat, I use our local turkey supplier, Diestel Turkey Ranch
2 T chopped garlic
1/4 cup chopped parsley, flat or curly leaf
2 stalks of fresh rosemary, stripped and chopped
1 1/2 cups tomato sauce or pureéd tomatoes
1 1/2 cups bread crumbs
1/2 t salt and 1/4 t pepper
Mix all ingredients together well and place in a loaf pan. Smear with catsup and bake until a thermometer inserted in the center reads 150 degrees about an hour and 15 minutes. Let rest for 10-15 minutes then slice and serve warm or cool and slice for sandwiches, yum!
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"