Spicy Turkey Loaf
|Seasoning mix||1 Tablespoon|
|Sweet paprika||1 Tablespoon|
|Dried sweet basil||1 1⁄2 Teaspoon|
|Onion powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garlic powder||3⁄4 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped green bell peppers||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Evaporated skim milk||1 1⁄2 Cup (24 tbs)|
|Unseasoned bread crumbs||1 1⁄4 Cup (20 tbs)|
|Egg substitute||4 Ounce|
|Ground turkey||1 3⁄4 Pound|
Combine seasoning mix ingredients in a small bowl.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, and 3 tablespoons of the seasoning mix.
Cook just until the vegetables start to soften, about 2 to 3 minutes.
Add the garlic, vinegar, and Worcestershire sauce, and cook, stirring two or three times to keep the vegetables from sticking too hard, until all the liquid evaporates, about 5 minutes.
Stir in the evaporated milk and continue to cook until the liquid comes to a full boil.
Turn off the heat and let the mixture cool to room temperature.
Preheat the oven to 300°.
When the vegetables and liquid reach room temperature, place them in a large bowl, add the remaining seasoning mix and combine thoroughly.
Stir in the bread crumbs and eggs.
Add the ground turkey and gently stir just until combined do not overmix.
Press the mixture into a 12 X 9 X 3-inch loaf pan and bake until done, about 40 to 45 minutes.