Tuesday, October 14, 2008

Turkey Meatloaf

I told Janis I'm starting "The Meatloaf War" by posting our version of meatloaf. Isn't it funny how we all begin with a basic recipe, like meatloaf, and our results are all so very different?

Anyway - this recipe is from my mom. She always made it with ground beef, but since our family only eats ground turkey, we've switched it up.

You can cut this recipe in half, bake 2 separate 1 pound loaves, then eat one and freeze one. To freeze: cool, then wrap in plastic wrap, then freezer-duty foil until completely sealed. Freeze for up to 3 months. Defrost in the refrigerator overnight and re-heat & serve.

We have this whenever it's cool/cold outside & we (meaning "I") want comfort food. I serve it with corn, broccoli and baked potatoes.


Turkey Meatloaf

2 lbs ground turkey
2 eggs
1/2 cup milk
1/2 cup ketchup
1/2 cup chopped fresh onion OR 1/4-1/3 cup dried minced/chopped onion
1 sleeve crushed saltine crackers (about 35-40 crackers)
1 tsp salt
1/2 - 1 tsp pepper (to taste)

Hand mix all ingredients together well.
Line a 9x13" pan with foil (for easy clean-up).
Form loaf shape with meat mixture in foil-lined pan.
Bake 1 - 1 1/4 hours at 350*.

** The original recipe is half this much. We make a 2 pound meatloaf for our family of 6 with older kids and we plan to have some leftovers. If making a 1 pound recipe, bake for only 45 minutes. **

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