Swedish Meat Loaf (with Ground Turkey)

By marck

I'm no longer sure what newspaper this recipe came from -- possibly the Chicago Tribune, from the 1980s. The paper is yellowed and it has been lost countless times, so it's nice to finally get this recipe into digital form. It's a longtime fave of Laura's -- one of the few recipes I brought into our relationship (vs. discovering it after we were together).

To keep it on the low-cal side, you can use skim milk, white-meat turkey, and low-fat sour cream.

Ingredients

• 1/3 C chopped mushrooms
• 1/4 C milk
• 1/2 medium onion, cut in chunks
• 1 egg white
• 1/2 lb ground turkey
• 1/4 C bread crumbs
• 1/2 tsp dried dill weed
• 1/4 tsp ground allspice
• Salt and pepper to taste
• 1/4 C sour cream, optional (not really optional -- that's just what the recipe says)

Details

Servings 2

Preparation

Step 1

1. Preheat oven to 350 degrees. Butter a 2- to 3-cup oven-proof casserole and set aside. Steam mushrooms with a little water in a non-stick pan until soft and set aside.

2. Place milk and onion in blender container; cover and blend on high speed for 15 seconds, or until onion is finely puréed. With motor off, add egg white, cover and blend on high speed another 5 seconds. Add mixing bowl with turkey, bread crumbs, dill, allspice, salt, pepper and reserved mushrooms. Mix thoroughly by hand, then place in buttered casserole; mixture will be almost liquid but will firm up during baking.

3. Bake 45 minutes. If using sour cream, after 30 minutes of baking, spread with sour cream, then bake another 15 minutes. Let stand 5 to 10 minutes before cutting into slices.