Turkey/Chicken Meatloaf

Sara H

1lb 85% ground turkey

1lb 93% ground chicken

8oz frozen chopped spinach, thawed & wrung out in a dish towel

⅓rd cup parsley, minced

½ cup grated Parmesan or Romano

½ cup Ritz cracker crumbs

½ onion, diced

2 tablespoons Worcestershire sauce

2 egg yolks

3 tablespoons butter

2 tablespoons cornstarch

2 teaspoons baking soda

Salt & Pepper

subheading: Glaze:

1.5 cups ketchup

¼ cup yellow mustard

¼ cup cider vinegar

3 tablespoons brown sugar

2 tablespoons Worcestershire sauce

Pinch of dried thyme

Salt & pepper

Preheat oven to 350, and put a rack in the top middle third of the oven.

Melt the butter in pan over medium low heat. Add the onions, baking soda, pinch of salt. Sauté for 5 minutes then add Worcestershire. Cook for a couple minutes until slightly thickened and then set aside.

In a big bowl mix the meats, spinach, egg yolks, parsley, cheese, crackers, and cornstarch, then the onions. Mix well.

For the glaze: Mix it all together and simmer for 5 to 10 minutes until slightly thickened and darker in color.

Take a cookie sheet, put a wire rack on it. Put a piece of foil on the rack. Put meat on the foil and form into a brick, about 6”x9”. Make it like 1 to 2” thick. Add ½ the glaze, bake 40 minutes. Add the other half of the glaze, bake 35 to 40 minutes. Take out at 160 degrees internal temp and rest 15 minutes.

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