I have recently gone back to some meat eating. I am only eating organic, free range, hormone and antibiotic free. It still is only about 25% of my weekly protein, because of the expense. However, to me, it is worth the price.
As a result, this recipe has been revived in our household. It used to be an old standby and is actually a very healthy recipe, considering the source. Don't be mistaken, this is in no way a traditional "meatloaf".
This recipe is from Emeril's Louisiana Real & Rustic cookbook. I adapted it for our family, because I have no need for a loaf that takes 2 and 1/2 pounds of meat! It isn't super spicy, despite the cayenne and tabasco, but little tongues might not appreciate it. This might be better for a grown-up night, because those flavors truly make this loaf.
1 lb ground chicken or turkey (I used ground turkey breast)
1/2 c chopped onion
1 T chopped garlic
1/4 c chopped celery
1/4 c chopped bell peppers
1 T chopped parsley
1 tsp salt
1/4 tsp ground pepper
1/2 tsp cayenne
1/4 tsp Worcestershire sauce
1/8 tsp Tabasco
1/2 c dried bread crumbs
1. Preheat oven to 350 degrees.
2. Combine the chicken/turkey, garlic, celery, bell peppers and parsley together in a mixing bowl.
3. Add the egg, salt, black pepper, cayenne, Worcestershire, Tabasco and bread crumbs. Using your hands, mix thoroughly. Mold the mixture into a 5 x 10 inch loaf and place on a baking sheet lined with aluminum foil. Bake for one hour, or until juices run clear.
4. Remove from oven and let stand for 10 minutes before slicing to serve.