Ingredients (all organic recommended):
1 and a ½ pound fresh-ground turkey breast
1 small (or medium sized if you prefer more) red (or yellow) onion
5 cloves of garlic (more if you prefer stronger garlic flavor)
¾ cup of extra virgin olive oil (divided)
1 slice of bread
3 whole eggs
1/3-teaspoon sweet red paprika
¼ teaspoon turmeric powder
1 or 2 pinches of cayenne pepper
1 tablespoon dried parsley
1/3 tablespoon dried basil
½ tablespoon dried tarragon—or chopped fresh tarragon
a pinch of rosemary powder
a pinch of coriander
¼ teaspoon powdered ginger
1 tablespoon Worcestershire sauce
½ cup breadcrumbs
Directions:
- Chop onion and garlic to pea-size or smaller pieces
- Soak slice of bread in a little water or almond milk, then squeeze out excess liquid
- Heat oven to 400 degrees
- In a big bowl, mix well—with spoon and-or hand—the ground turkey with the chopped onion and garlic, 1/3 cup of olive oil, bread slice, all the listed herbs and spices, the 3 eggs and Worcestershire sauce
- Select appropriate size Pyrex or stainless steel baking dish
- Coat well with the rest of the olive oil
- Spoon or pour ground turkey mixture into baking dish; distribute evenly throughout the dish and smooth the top
- Sprinkle the bread crumbs to cover top of the loaf
- Put the baking dish containing the loaf into the oven and bake until done (45 or more minutes, depending on the oven and thickness of the turkey loaf)—at 400 degrees for 20-30 minutes, then lower the heat to 375 until loaf begins to brown. Drizzle more olive oil on top of the loaf if it appears dry. Cut into thickest part to check if it is done—best indication is color (NOT pink at all) and visible onion pieces looking thoroughly cooked.
- Slice and serve—hot, reheated or cold. Some like it with fresh lemon juice squeezed on it before eating; or with Dijon mustard or a light mayonnaise coating on top (especially tasty when loaf is eaten cold); or in a sandwich, either hot or cold. When served with mashed potatoes, pasta or other carb, liven up the flavor with pickles, sauerkraut or other condiment.
- Turkey loaf keeps fresh in the refrigerator for up to 10 days—in fact, its flavors deepen with time.