Turkey Meatloaf w/ Gravy

[Guest guest]

Rich made this yesterday. Excellent! It was recently in The

Washington Post.

Turkey Meatloaf (8 servings - more for early post-ops, of course!

Only 2 grams carbs per serving but does have highish fat count due

to cream - so if fat bothers you...this isn't for ya.)

Prep time: 15 minutes

Cooking time: 85 minutes

This moist loaf has a much milder flavor than traditional meatloaf.

It still takes well to gravy or ketchup.

1 tablespoon olive oil

4 cloves garlic, minced

1/2 medium onion, finely diced

3 eggs

2 1/2 pounds ground turkey

1/2 cup heavy cream

Salt and freshly ground black pepper

About 6 ounces turkey bacon

Preheat the oven to 325 degrees. Have ready a 1-quart baking dish or

a loaf pan.

In a saute pan over medium-high heat, heat the oil. Add the garlic

and onion and cook until its " nose develops " -- until you can smell

the garlic -- or for 2 to 3 minutes. Remove from the heat; set aside

to cool.

In a large bowl, lightly beat the eggs. Add the ground turkey,

sauteed garlic and onion, cream, salt and pepper to taste. Using a

spoon, stir the mixture until it is combined and clings together

nicely. To test for seasoning, cook a little of the mixture in the

saute pan until there is no trace of pink within and taste it.

Spoon the meat mixture into the loaf pan, mounding the meat slightly

in the center. Layer the strips of turkey bacon on top of the meat,

arranging them in a pattern.

Place the baking dish or loaf pan inside a larger roasting pan to

catch any juices, and bake for 1 hour. Increase the oven temperature

to 425 degrees and cook until the bacon is browned and the internal

temperature registers 160 degrees, about 15 more minutes. The

meatloaf will shrink slightly from the sides of the pan and some

liquid may accumulate around the edges. Set aside to cool slightly.

Serve warm or at room temperature. Slice the meatloaf in the pan or

use two spatulas to remove the meatloaf from the pan before slicing.

Mushroom Gravy (4 servings 3 grams of carb per serving)

Makes about 1 cup gravy

Prep time: 5 minutes

Cooking time: 15 minutes

This quick gravy is thick with diced onion, bacon and mushrooms.

6 medium button mushrooms, stems removed

1 1/2 tablespoons olive oil

1/2 medium onion, finely diced

2 cloves garlic, minced

3 strips turkey bacon, finely diced

1 teaspoon flour

1/4 to 1/2 cup water or chicken broth

Salt and freshly ground black pepper

Slice the mushroom caps into 1/4-inch-thick slices.

In a saute pan over medium-high heat, heat the oil. Add the onion,

garlic and bacon and cook until the onion is translucent and the

bacon releases its fat, about 5 minutes.

Add the mushrooms, stir to combine and cook, stirring only once or

twice, until the mushrooms soften, brown slightly and give off their

juices, about 5 minutes.

Reduce the heat to low, sprinkle the flour over the top and cook,

stirring occasionally, for 3 to 4 minutes. Add 1/4 cup water or

broth and stir until incorporated. Simmer for 3 to 4 minutes, adding

additional water if necessary to reach the desired consistency.

Season with salt and pepper to taste.