When I read about this meatloaf on Vanilla Sugar blog, I was immediately drawn to it. It was fun to make, and we couldn’t wait to cut it open and eat some. We were not disappointed – delicious! I modified it slightly by making it dairy-free, and subbing ground turkey for the beef.
Turkey meatloaf bread
1 pound loaf of frozen bread dough, thawed
some extra virgin olive oil
1 pound ground turkey breast
few dashes of Worcestershire sauce
1 sweet onion, chopped, lightly sauteed
1 green pepper, chopped, lightly sauteed
1 cup shredded soy cheese, any flavor
3/4 – 1 cup caramelized onion (optional)
cornmeal (for bottom of bread dough)
Preheat oven to 375 degrees F.
In a skillet, heat a little of the olive oil and lightly saute the onions and peppers; add salt and pepper. Remove from pan, and then thoroughly cook the turkey; season with salt and pepper, and a few dashes of Worcestershire sauce. Then add back the sauteed onions and peppers; mix all together; turn off heat.
On a jelly roll pan, sprinkle with a little cornmeal. Roll the thawed bread out into a rectangle onto a silpat sheet. Place the filling on one side of the dough, then add the layer of caramelized onions, and then top with the soy cheese. Roll up dough like a jelly roll, and pinch seams to seal; place seam side down. Bake for about 30 – 40 minutes; while baking, mix up a tangy glaze to put on the loaf. At the 15 – 20 minute mark, use a pastry brush and smear the glaze over the top of the loaf. Bake for the remaining time or until the breadcrust is lightly golden brown. Let it sit for about 10 minutes before slicing. Makes about 8 servings.
1/2 cup ketchup
4 tablespoons dark brown sugar
4 teaspoons cider vinegar
a dash or two of hot sauce
Mix all together in a dish.