Wood-Fired Herb and Citrus Turkey Meatloaf

Ingredients

• 1.5 lbs ground turkey (85/15 blend)
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large egg, beaten
• 1/2 cup yellow onion, finely diced and sautéed until translucent
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat your pizza oven to a stable 450°F (232°C). If you are using wood, push the coals to the far side to create a zone of indirect radiant heat.
2. In a small bowl, combine the panko breadcrumbs and milk. Allow this to sit for 5 minutes; this hydration process is essential for creating the panade that will keep the turkey moist.
3. In a large mixing bowl, gently combine the ground turkey, 3 tbsp Salted Perfection Santa Maria Select Blend, the beaten egg, sautéed onions, garlic, and the hydrated panade. Mix by hand just until the ingredients are incorporated.
4. Avoid over-working the meat. Excessive handling develops too much protein bonding, which leads to a rubbery, tough texture rather than a tender crumb.
5. Shape the mixture into a uniform rectangular loaf and place it into a cast-iron skillet. The cast iron acts as a thermal regulator, protecting the bottom of the meat from the high floor heat of the pizza oven.
6. Brush the top of the loaf with the ketchup and Worcestershire sauce. The sugars in the glaze will undergo rapid caramelization under the oven's convection currents.
7. Slide the skillet into the oven, positioned away from the active flame. Rotate the pan 180 degrees every 5 to 7 minutes to ensure the radiant heat cooks the loaf evenly from all sides.
8. Remove the meatloaf when the internal temperature reaches 160°F (71°C). The carryover heat will finish the cooking process during the rest, bringing it to the safe 165°F mark without drying it out. Let it rest for 10 minutes before slicing. DUNZO!