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A turkey meat loaf, and slices for banh mi

Turkey meat loaf (Aram Boghosian for the Boston Globe)
Start with Turkey meat loaf with porcini
Banh mi (Aram Boghosian for The Boston Globe)
End with Banh mi with meat loaf
By Lisa Zwirn
Globe Correspondent / January 5, 2011

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Some people expect turkey meat loaf to be dry and tasteless. While it’s true that ground turkey contains less fat than beef, pork, or lamb (fat, of course, equals flavor), if you use both dark meat and light meat turkey in the loaf, you’re already ahead. And perk up the meat with herbs, spices, and aromatics. Here, the ground turkey is flavored with porcini, Parmesan, and sauteed onion, then shaped into a loaf and baked under a blanket of tomato sauce.

Thick slices of meat loaf make delicious next-day meals, especially in banh mi, the French-influenced Vietnamese sandwiches on crusty baguettes. Banh mi is typically stuffed with meat, such as pate (and what is pate but a compressed form of meat loaf) or grilled pork, chicken, or meatballs.

In this case, layer the turkey meat loaf, a spicy mayo, and a quick Asian-style slaw in the bread. You get intriguing flavors, crunch, and a hint of heat. It elevates an ordinary meat loaf sandwich to the stratosphere.

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