“Make sure you add more spice than they tell you to”–so says my husband anytime I try out a new recipe. What can I say? Mr Mango likes his spicy food.
We tried out this recipe for a spicy turkey meatloaf for a weeknight dinner and served it up with some mashed potatoes. This meatloaf contains mushrooms to help with the moisture and a touch of Sriracha to add that spicy note. Next time I *will* add a bit more Sriracha.
Spicy Meatloaf with Ketchup Topping
(from Cooking Light October 2009)
- 1 tablespoon butter
- 2 cups chopped onion
- 1 (8 ounce) package presliced mushrooms
- 3 garlic cloves chopped
- 3/4 cup panko
- 1/4 cup less-sodium chicken broth
- 3 tablespoons chopped fresh flatleaf parsley
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 1/2 pounds ground turkey
- 1 large egg, lightly beaten
- cooking spray
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- Pre-heat oven to 350 degrees.
- Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
- Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey muxture intoa 9 x 5-inch rectangl on a broiler pan coated with cooking spray.
- Combine ketchup, brown sugar, mustard and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350 for 40 minutes or until a thermometer registers 160 degrees F. Let stand 10 minutes before serving.
- Yields 8 servings.