Meatloaf… not normally one of my go-to meals. But alas, today I looked in my freezer and there was ground meat staring back at me. I had no motivation to go to the grocery store, so I needed to get creative.
Funny how with one child, I found going to the grocery store to be a fun experience… even a bit of an addiction for me as I happily wandered the aisles pondering what to make for dinner. But now with two, when you’re trying to look around the giant car seat that is sitting so precariously on the shopping cart, while reigning in the four year old who just about took out an old man at the knees, it’s not quite as pleasurable.
Anyway, I had ground turkey, and I was on the phone with my Mom. She said “Turkey Terrine” … pretty matter-o-factly when I posed the dinner question to her. And then I remembered it… that turkey meatloaf with an Asian flare that my Mom used to make.
It was a recipe she found initially in a Kikkoman Soy Sauce Cookbook. However, she had altered it quite a bit and now I simply call it Mom’s.
I paired it with an egg drop soup from the Kikkoman Cookbook (which, by the way, you can’t find anymore… but I scanned hers). I think now, as I’m dying for a glass of water, that pairing the two might have been a bit too much salt for one meal. But, it was still great.
And the Turkey “Terrine”… you need to try it. I just love it, and my son ate it up in a flash.
Asian Turkey Terrine
serves: 3 to 4
20 oz lean ground turkey
1/2 c finely chopped onion
1/8 c chopped fresh parsley
1/4 c soy sauce
3/4 c dry bread crumbs (or cracker crumbs)
1/4 tsp ground ginger
1/8 tsp fennel seed, crushed
1 egg, beaten
Combine all ingredients in a large bowl and mix until thoroughly blended.
Spray a baking dish with cooking spray and form a loaf shape with the mixture. Bake at 325 degrees for 1 hour.
Turn out onto a serving platter. Let stand 5 minutes before cutting into slices.