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Sunday Supper & More

Turkey meat loaf with porcini

(Food Styling/Sheryl Julian &Amp; Catherine Smart; Aram Boghosian for The Boston Globe)
January 5, 2011

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Serves 4 with leftovers

Olive oil (for the dish)
1/2 cup dried porcini
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 slices whole-wheat or white sandwich bread
1/3 cup milk
2 pounds ground turkey (mixed dark and white meat)
1/2 cup grated Parmesan
2/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 can or jar (15 or 16 ounces) tomato sauce

1. Oil a 9-by-13-inch baking dish.

2. In a bowl, soak the porcini in hot water to cover for 20 minutes or until they soften. Drain and cut away the stems. Chop them coarsely.

3. Set the oven at 350 degrees.

4. In a small skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes or until softened. Add the garlic and cook, stirring, for 2 minutes. Set aside to cool.

5. In a food processor work the bread until it forms crumbs. Transfer to a large bowl. Add the milk. Set aside for 5 minutes.

6. Without rinsing the food processor work bowl, add the porcini and work until finely chopped.

7. Add the porcini to the bread crumbs. Add the onion mixture, turkey, Parmesan, parsley, eggs, salt, and pepper. Stir until thoroughly blended.

8. Transfer the mixture to the baking dish. With wet hands, shape it into an oval about 9 inches long and 6 inches wide in the center. Pour the tomato sauce on top.

9. Bake for 1 hour and 10 minutes or until a meat thermometer inserted into the center of the loaf registers 165 degrees. Let stand for 5 minutes. Cut into thick slices. Set aside 4 slices for the banh mi.

Lisa Zwirn