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Thread: Re: Turkey meat loaf

  1. #1
    zxcvbob Guest

    Default Re: Turkey meat loaf

    On 4/25/2010 9:13 PM, Steve B wrote:
    > I cooked a turkey meatloaf this evening, which actually ended up pretty
    > decent.
    >
    > I had sealed a package of turkey and one of pork sausage. Twice as much
    > turkey as pork. I added an egg, some Italian flavored bread crumbs, half an
    > onion, spices, and a can of cream of celery soup. I sprinkled a lot of
    > Italian bread crumbs on the top.
    >
    > From the start, the turkey was very moist, making almost a cake mix
    > consistency by the time the egg and canned soup was added. I cooked at 350
    > for half an hour, 375 for 15 minutes, then broiled for five.
    >
    > Twice, I had to take a turkey injector and siphon off juice, as I could not
    > locate my turkey baster. It looked like it was going to turn out as a
    > pudding if I didn't reduce it. As it was, it was acceptable, but could have
    > been a little drier to my taste.
    >
    > Is ground turkey this moist when you use it?
    >
    > Steve
    >
    > http://cabgbypasssurgery.com
    >
    >



    I think the problem was the soup (you're supposed to use *tomato* soup,
    and pour it over the top instead of mixing it in the meat.) Or I guess
    you could have made some kind of sauce out of the celery soup and poured
    a little over the top and served the rest as a gravy.

    I've always thought cheap ground turkey would substitute nicely for the
    veal in an otherwise traditional meatloaf mix -- but I haven't tried it.

    Whenever I cook ground turkey quite a bit of water cooks out of it, but
    by the time it's done and the water cooks away it is actually kind of
    dry. I don't think I'd try straight turkey for making a loaf unless I
    skinned and ground the meat myself. Then it might work.

    Bob

  2. #2
    jmcquown Guest

    Default Re: Turkey meat loaf

    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > On 4/25/2010 9:13 PM, Steve B wrote:
    >> I cooked a turkey meatloaf this evening, which actually ended up pretty
    >> decent.
    >>
    >> I had sealed a package of turkey and one of pork sausage. Twice as much
    >> turkey as pork. I added an egg, some Italian flavored bread crumbs, half
    >> an
    >> onion, spices, and a can of cream of celery soup. I sprinkled a lot of
    >> Italian bread crumbs on the top.
    >>
    >> From the start, the turkey was very moist, making almost a cake mix
    >> consistency by the time the egg and canned soup was added. I cooked at
    >> 350
    >> for half an hour, 375 for 15 minutes, then broiled for five.
    >>
    >> Twice, I had to take a turkey injector and siphon off juice, as I could
    >> not
    >> locate my turkey baster. It looked like it was going to turn out as a
    >> pudding if I didn't reduce it. As it was, it was acceptable, but could
    >> have
    >> been a little drier to my taste.
    >>
    >> Is ground turkey this moist when you use it?
    >>
    >> Steve
    >>

    > I think the problem was the soup (you're supposed to use *tomato* soup,
    > and pour it over the top instead of mixing it in the meat.)

    (snippage)

    IMHO, you're not "supposed to" use tomato soup or tomato sauce on top meat
    loaf, turkey or otherwise. Lots of people do, of course. Ground turkey
    isn't particularly lean. Mixed with ground pork, definitely doesn't need
    soup of any kind added to it.

    I *do* add a little bottled cocktail sauce to my meatloaf mix (which is
    ground beef, pork and veal). I also throw in shredded cheddar cheese. I
    only add it for flavour, not to make it more moist.

    Jill


  3. #3
    zxcvbob Guest

    Default Re: Turkey meat loaf

    jmcquown wrote:
    > "zxcvbob" <[email protected]> wrote in message
    > news:[email protected]..
    >>>

    >> I think the problem was the soup (you're supposed to use *tomato*
    >> soup, and pour it over the top instead of mixing it in the meat.)

    > (snippage)
    >
    > IMHO, you're not "supposed to" use tomato soup or tomato sauce on top
    > meat loaf, turkey or otherwise. Lots of people do, of course. Ground
    > turkey isn't particularly lean. Mixed with ground pork, definitely
    > doesn't need soup of any kind added to it.
    >
    > I *do* add a little bottled cocktail sauce to my meatloaf mix (which is
    > ground beef, pork and veal). I also throw in shredded cheddar cheese.
    > I only add it for flavour, not to make it more moist.
    >
    > Jill



    You snipped the part I actually wanted to talk about! :-) Have you
    ever tried using turkey in place of the veal?

    Bob

  4. #4
    Steve B Guest

    Default Re: Turkey meat loaf



    >
    > IMHO, you're not "supposed to" use tomato soup or tomato sauce on top meat
    > loaf, turkey or otherwise. Lots of people do, of course. Ground turkey
    > isn't particularly lean. Mixed with ground pork, definitely doesn't need
    > soup of any kind added to it.
    >
    > I *do* add a little bottled cocktail sauce to my meatloaf mix (which is
    > ground beef, pork and veal). I also throw in shredded cheddar cheese. I
    > only add it for flavour, not to make it more moist.
    >
    > Jill


    My wife suggested TOMATO PASTE! Yuck. Is it just me? Anyway, I will cook
    it again, and the field is ripe for experimenting.

    Meat loaf is a comfort food. Especially with some potatos and gravy and
    peas mixed in with the potatos and gravy...............

    mmmmmmmmm...................

    Steve



  5. #5
    jmcquown Guest

    Default Re: Turkey meat loaf

    "zxcvbob" <[email protected]> wrote in message
    news:83m3tlFevb[email protected]..
    > jmcquown wrote:
    >> "zxcvbob" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>>
    >>> I think the problem was the soup (you're supposed to use *tomato* soup,
    >>> and pour it over the top instead of mixing it in the meat.)

    >> (snippage)
    >>
    >> IMHO, you're not "supposed to" use tomato soup or tomato sauce on top
    >> meat loaf, turkey or otherwise. Lots of people do, of course. Ground
    >> turkey isn't particularly lean. Mixed with ground pork, definitely
    >> doesn't need soup of any kind added to it.
    >>
    >> I *do* add a little bottled cocktail sauce to my meatloaf mix (which is
    >> ground beef, pork and veal). I also throw in shredded cheddar cheese. I
    >> only add it for flavour, not to make it more moist.
    >>
    >> Jill

    >
    >
    > You snipped the part I actually wanted to talk about! :-) Have you ever
    > tried using turkey in place of the veal?
    >
    > Bob




    Yes, I've used ground turkey. Not 100% ground turkey in a meat loaf, but
    veal is expensive. I've never found ground turkey to be exceptionally dry.
    It usually contains ground up turkey skin which makes it rather fatty.

    Jill


  6. #6
    Steve B Guest

    Default Re: Turkey meat loaf


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > "zxcvbob" <[email protected]> wrote in message
    > news:[email protected]..
    >> jmcquown wrote:
    >>> "zxcvbob" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>>>
    >>>> I think the problem was the soup (you're supposed to use *tomato* soup,
    >>>> and pour it over the top instead of mixing it in the meat.)
    >>> (snippage)
    >>>
    >>> IMHO, you're not "supposed to" use tomato soup or tomato sauce on top
    >>> meat loaf, turkey or otherwise. Lots of people do, of course. Ground
    >>> turkey isn't particularly lean. Mixed with ground pork, definitely
    >>> doesn't need soup of any kind added to it.
    >>>
    >>> I *do* add a little bottled cocktail sauce to my meatloaf mix (which is
    >>> ground beef, pork and veal). I also throw in shredded cheddar cheese.
    >>> I only add it for flavour, not to make it more moist.
    >>>
    >>> Jill

    >>
    >>
    >> You snipped the part I actually wanted to talk about! :-) Have you ever
    >> tried using turkey in place of the veal?
    >>
    >> Bob

    >
    >
    >
    > Yes, I've used ground turkey. Not 100% ground turkey in a meat loaf, but
    > veal is expensive. I've never found ground turkey to be exceptionally
    > dry. It usually contains ground up turkey skin which makes it rather
    > fatty.
    >
    > Jill


    This musta had a LOT of skin. It was slimy from the get go. It was a lot
    better this evening.

    Steve



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