Of all the things we ate for dinner growing up, meatloaf wasn’t one of them. I’m not sure how that happened, really, because we ate burgers, meatballs, and other “ground meat” dinners on a regular basis.
Maybe I had it a time or two at a friend’s house? I can’t remember.
My first memory of meatloaf was at college. IN. THE. DINING. HALL.
Before you get all squirmy, I’ll say this: I loved that dining hall meatloaf.
Meatloaf is one of those foods that can easily, and sensibly, be mass produced. So, it works well for a cafeteria-type situation.
It’s also easy to make at home for a family of two, or four, or ten—with or without leftovers.
Most people, though, they typically say something like, “I hate meatloaf,” or, “I can’t stand eating meatloaf.”
And so I have come to perfect my meatloaf recipes and I ensure that they’re tasty, even for the most picky of eaters. To the point that (I kid you not), my children list meatloaf as one of their favorite meals. Even when it’s made with turkey.
Plus, there’s the whole get-your-hands-in-it business that’s quite soothing after a long work day. Kind of like those stress balls people keep at their desks. Except, in the form of food.
You can’t be afraid to get your hands dirty when you cook; often times they’re the best tool in the kitchen!
- 1 pound ground turkey
- 1 large egg
- 1 onion soup mix packet
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh raw spinach
- 1/2 cup shredded carrot
- 1/2 cup chopped fresh Italian parsley
- 1 small Roma tomato, diced
- 1/8 cup shredded Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/8 cup Panko breadcrumbs
- 2 tablespoons ketchup
- Preheat the oven to 375°F.
- Mix everything but the ketchup together in a large bowl – use your hands (they’re much more efficient than any kitchen tool).
- Mold the turkey mixture into a meatloaf shape, about 6-8″ long, on a baking sheet with shallow edges. Squirt the ketchup on top, and then spread it (I use my hands again) to completely coat the meatloaf.
- Bake it for 45 minutes . The cheese will be bubbly around the edges, and juices should run clear.
- Let the turkey meatloaf rest for at least 5 minutes before slicing it.