Yield: about 20 portions
Onions, chopped – 3 cups
Green bell peppers, chopped -1 1/2 cups
Celery, chopped – 1 cup
Seasoning mix (recipe follows) – divided about 1/2 cup
Fresh garlic – minced 2 Tbsp.
Balsamic vinegar – 1/4 cup
Worcestershire sauce – 1/4 cup
Evaporated skim milk – 3 cups
Fresh bread crumbs, unseasoned – 2 1/2 cups
Egg substitute – 1 cup
Ground turkey – 3 1/2 lb.
Method:
- Preheat large skillet to 350F, about 4 minutes. Add onions, peppers, celery and 1/3 cup seasoning mix. Cook until vegetables start to soften, about 2 minutes.
- Add garlic, vinegar and Worcestershire sauce. Cook, stirring occasionally to keep vegetables from sticking too hard, until all liquid evaporates, about 5 minutes. Stir in evaporated milk. Continue to cook until liquid comes to full boil. Remove from heat; let mixture cool to room temperature.
- Transfer vegetable mixture to large bowl. Add remaining seasoning mix; combine thoroughly. Stir in bread crumbs and egg substitute. Add turkey. Gently stir until just combined; do not over-mix. Press mixture into loaf pan. Bake at 300F until done, 40-45 minutes (internal temperature should be at least 165F).
Seasoning mix
Combine 2 Tbsp. salt, 2 Tbsp. sweet paprika, 1 Tbsp. dried sweet basil, 2 tsp. onion powder, 2 tsp. dry mustard, 2 tsp. ground cumin, 11/2 tsp. garlic powder, 11/2 tsp. black pepper, 1 tsp. white pepper, 1/2 tsp. cayenne pepper and 1/2 tsp. ground allspice.