matzohloaf

The in-laws are in town — who better to experiment on!

Ingredients:

  • 20 ounces of ground turkey breast.
  • About 12 ounces of ground turkey, non-breast (I reckon it’s mostly noses.)
  • 3.5 or 4.5 pieces of matzoh (one piece of which was egg matzoh), soaked in boiling water (to avoid the crunchy/burnt effect that served the earlier Goldfish-cracker meatloaf so poorly.
  • A handful of raisins
  • One egg
  • a couple tablespoons of minced garlic
  • some tomato & basil pasta sauce

Set the oven to 365 degrees, which I think means the oven is actually about 400 degrees. Stuck it in for… as long as it takes.

Result: Pretty good, actually. Not the best, could’ve used a bit more flavor (teriyaki would’ve been a good idea, and a dab of BBQ sauce was good on it), but that’s always a risk with turkey breast, which is naturally bland. Overall, a sweet loaf. The matzoh worked fine, mixing in for bulk and a bit of texture. As I always end passover with several boxes of matzoh left, expect its usage to be an annual occurence.

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Published in: on April 25, 2009 at 8:06 pm  Leave a Comment  

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