Introduction: Super-simple Pickled TurkeyLoaf
Three ingredients + three minutes of prep = surprisingly tasty.
Step 1: Sushi Leftovers?
We'd recently made sushi, and had a collection of half-used wacky pickles hanging around. You've may have seen these before: they're in suspicious little packets, are frighteningly-colored, and contain a mystery assortment of pickles veggies. (See examples below.) They can be found in the refrigerated section of your local asian food store.
I've made this with several different kinds of these pickles, and they all work to varying degrees. This time I'm using some scary red stuff with daikon and some other mystery bits I've forgotten.
Step 2: Combine Ingredients
Spray a baking dish with canola oil, then dump the following ingredients in:
2 lbs ground turkey
leftover pickled Japanese veggies (roughly 1/2c, though it doesn't much matter)
(ground pepper optional)
Mush the ingredients together, making sure to mix evenly, and form into a long flattish loaf. See? This took you 3 minutes, and there's no extra bowl to wash. I'm a big fan of lazy.
Step 3: Bake
Place in a 350F oven and bake until just cooked through, ~30 minutes. This means the center will no longer be pink, but the surface is just lightly browned.
There's going to be a tasty proteinaceous goo in the pan; this can be avoided by adding breadcrumbs, but I don't like breadcrumbs in my turkeyloaf AND it's an extra effort. This one is all about being lazy. Just scoop the goo back on top of your slice when you serve it.
Step 4: Serve
Be sure to serve this with something fresh and green. Salads are tasty and fast (remember lazy?) and balance things out nicely. Depending on the type and quantity of pickle you use, the turkey loaf will likely be a bit salty, so undersalt your veggies to compensate.
I think I cooked for about 10 minutes last night, including the salad and taking pictures. Life is good.