isppb03@dsac.dla.mil ( sam frajerman,sppb,x3026,) (08/22/90)
7/9/90
A few years ago, when I was eating turkey burger regularly,
I made a couple small turkey burger "meat loafs", the name I gave
to large oval turkeyburgers, and froze them. Quite a while
later, when they came out and defrosted in the refrigerator, I
made 1/4" slices, maybe 1/2 ", and enjoyed a turkey burger pate.
It was still moist and just terribly tasty. Below is my recipe
for ham-burger, which is what I use for meat loaf, too.
1 lb. turkey burger
1 heaping tbs grey poupon mustard
1 tbs ketchup
1 egg
1 tbs worcestshire sauce
1 tbs italian flavored bread crumbs (e.g., Progresso)
P.S. I have recently begun adding Reggiano Parmigian to my
hamburgers, and they add positively. It wasn't in the
little meatloafs, and I'll bet it wouldn't hurt
Mix thoroughly, make two small meat loafs, broil 5-7 minutes each
side. Let cool, wrap individually, and freeze. When ready to
use, allow defrosting in refrigerator.
The cooking times are approximations - turn them when the top
begins to show black - the black also adds a nice taste.