What's for dinner?
This recipe is adapted from Food Network: Little Thai Turkey Loaves, actually simplified based on what I already have in the kitchen.
These are delicious, fairly quick to put together and very forgiving in terms of ingredients. The original recipe calls for lemongrass and cilantro which taste great in here, but I don't usually have them on hand and I often make this for a quick weeknight dinner. They are to be mixed in a food processor, but that seemed like too much work to clean up, so I chop and mince with a knife. It also called for rice, but I've always liked a little bit of oatmeal in my meatloaf, so I thought I'd try that here and it adds nicely to the texture (isn't oatmeal good for you, too?!) The original recipe calls for 3/4 cup Thai peanut sauce, but the sauce that I have in my refrigerator now is very spicy and I don't like that much heat, just a bit of flavor, so I adjusted here, too.
Thai Turkey Loaves
- 2 medium scallions, trimmed and sliced
- 1 small onion, finely chopped
- 1 teaspoon lemon zest, finely grated
- 2 medium garlic cloves, minced
- 1 pound ground turkey
- 1/2 cup oatmeal (right out of the box)
- 1 (14-ounce) can unsweetened coconut
- 1/4 cup + 2 teaspoons spicy Thai peanut sauce
- 2 teaspoons Asian toasted sesame oil
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
Preheat the oven to 400 degrees F. Coat 6 muffin-pan cups with nonstick cooking spray and set aside.
Mix the scallions, lemon zest, onion, and garlic together in a large bowl.
Add the turkey, rice, 1/2 cup coconut milk, 1/4 cup peanut sauce, and the sesame oil and mix thoroughly.
Pack the turkey mixture into the muffin-pan cups and bake until an instant-read thermometer inserted into the center of a loaf registers 170 degrees F, 30 to 35 minutes.
Meanwhile, make a sauce by whisking the remaining coconut milk with the remaining peanut sauce, peanut butter and soy sauce over low heat. Adjust to taste.
To serve, unmold the loaves onto a heated platter and garnish scallions, if desired. Pass the sauce – either at room temperature or slightly warmed.
Serves 6 (makes six loaves, but usually only serves four in my house- hubby and grown children eat at least 2 balls, as we call the loaves, at one meal)
Enjoy and please let me know if your family likes these as much as mine and how you adapted the recipe. Thanks.