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Individual Turkey Meat Loaf Sandwiches

Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Grilling Time

    10 to 11 min.

  • Prep Time

    30 min.

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 17

Mayonnaise

  • Completed step 240 milliliters mayonnaise
  • Completed step 12 grams finely chopped fresh basil leaves
  • Completed step 6 grams finely chopped fresh chives
  • Completed step 2 tablespoons prepared horseradish
  • Completed step ½ teaspoon white wine vinegar
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Patties

  • Completed step 1 medium yellow onion
  • Completed step 680 grams ground turkey thigh meat
  • Completed step 85 grams fresh challah bread crumbs (about 3 ounces)
  • Completed step 55 grams oil-packed sun-dried tomato halves, drained, patted dry, and chopped
  • Completed step 2 large eggs, lightly beaten
  • Completed step 2 tablespoons finely chopped fresh basil leaves
  • Completed step 2 tablespoons finely chopped fresh chives
  • Completed step 2 teaspoons kosher salt
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step 1 teaspoon dried thyme
 
  • Completed step Extra-virgin olive oil
  • Completed step 3 tablespoons ketchup
  • Completed step 3 tablespoons tomato puree
  • Completed step 1 teaspoon Worcestershire sauce
  • Completed step 12 slices challah, each about 12-millimeters thick

Special Equipment

  • box grater with 6-millimeter holes

Instructions

  • In a medium bowl mix the mayonnaise ingredients until well blended.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Grate the onion on the large holes of the box grater. Squeeze the excess moisture from the grated onion with paper towels. Put the onion in large bowl with the remaining patty ingredients and gently combine. Arrange six squares of foil on a work surface. Drop equal amounts of the mixture onto each square. Using wet fingers, press firmly into patties approximately the size and shape of the bread slices and about 12 millimeters thick. Lightly brush each patty with oil.
  • In a small bowl mix the ketchup, tomato puree, and Worcestershire sauce. Set aside.
  • Brush the cooking grates clean. Lightly brush the bread slices on both sides with oil and grill them over direct medium heat, with the lid closed, until lightly toasted, about 1 minute, turning once. Remove from the grill. Place the patties, foil side up, on the cooking grates and carefully peel off the foil. Grill over direct medium heat, with the lid closed, for about 5 minutes. Turn the patties over and spread each one with about 1 tablespoon of the ketchup mixture. Continue grilling, with the lid closed, until the meat is firm and fully cooked but still moist, 4 to 5 minutes more. Remove from the grill.
    Brush the cooking grates clean. Lightly brush the bread slices on both sides with oil and grill them over medium heat, with the lid closed, until lightly toasted, about 1 minute, turning once. Remove from the grill. Place the patties, foil side up, on the cooking grates and carefully peel off the foil. Grill over medium heat, with the lid closed, for about 5 minutes. Turn the patties over and spread each one with about 1 tablespoon of the ketchup mixture. Continue grilling, with the lid closed, until the meat is firm and fully cooked but still moist, 4 to 5 minutes more. Remove from the grill.
  • Spread some of the mayonnaise on six slices of the bread. Top each with a meat loaf patty and the remaining bread slices. Serve with the remaining mayonnaise.

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