Turkey Meatloaf

Yield: Makes 8 servings

Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 each garlic cloves, minced
3/4 teaspoon salt, divided1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce
1/3 cup fat-free, less-sodium chicken broth
1 3/4 pounds ground turkey
3/4 cup ground parmesan
3/4 cup dry breadcrumbs
1 large egg, lightly beaten
1 large egg white, lightly beaten

Preparation

1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, transfer mixture to a large bowl, and cool.

2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well.

3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

Spanish Style Turkey Patty

PASTRY
2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon chicken broth  powder
1/2 tablespoon turmuric
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

Put the flour, chicken broth powder, turmeric and salt into a food processor. Cut in the shortening and margarine into medium size squares. Drop in processor and close lid. Using pulse button tap a few times until mixture is crumbly. Add the cold water a little at a time  to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

MEAT FILLING

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Cayenne pepper
1/2 lb. Lean ground turkey
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Cumin powder 
1/2 cup Refried beans
1.   teaspoon Cilantro
1/4 cup Small Diced tomato
1/4 cup Breadcrumbs 
1/4 cup chicken stock

In a heavy skillet, melt the margarine and sauté the onion and Cayenne pepper until they become limp. Add the ground turkey, salt, pepper, cumin powder and cilantro and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the tomato and cook for 1 minute. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet for 20 to 30 minutes or until the pastry are golden brown.
Serves: 10 Patties 

Southwestern spice mix

Southwestern Seasoning Yield: 2/3 cup 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon Adobo pepper 1 tablespoon Chilli powder 2 tablespoon Brown sugar Combine all ingredients thoroughly.