Whenever I mention meatloaf, JJ recites the youngest brother's line in A Christmas Story, "Meatloaf, Meatloaf, Double Beetloaf", and it makes me laugh every time. You have to admit meatloaf has had a pretty bad rap over the years. There is nothing worse than a dry slab meatloaf! School cafeteria's across America did an injustice to one of our favorite comfort foods.
In case you were wondering the history of meatloaf...which of course everyone does- right? It originated during the Depression when thrifty chefs would try to stretch the amount of meat they had by adding bread crumbs. The meat usually consisted of turkey, chicken, sausage, veal, lamb, or pork. The addition of bread crumbs lightened the heavy dish as well as helped bind the wet ingredients together. I love knowing the stories behind foods; the why and how they came about.
I enjoy making turkey meatloaf because is heart healthy and delicious.
INGREDIENTS
·2 beaten eggs
·3/4 cup milk
·2/3 cup bread crumbs (I use Italian)
·1/4 cup finely chopped onion
·2 tbsp. snipped fresh parsley
·1 tsp. salt
·1/2 tsp. dried basil or oregano
·1.5 lbs of ground turkey
·1/4 cup ketchup
·2 tbsp. brown sugar
·1 tsp. ground mustard
·1/8 tsp. black pepper
INSTRUCTIONS
·In a bowl, combine eggs and milk; stir in bread crumbs, onion, parsley, salt, oregano or basil, black pepper. Add meat; mix well. Lightly pat mixture into a loaf pan.
·Bake at 350 degrees for 1 to 1 1/4 hours or until internal temp. registers at 160 degrees. In a bowl, combine ketchup, brown sugar, and ground mustard; spread over meat. Bake for 10 more minutes. Let stand for 10 more minutes before serving.
Your turkey meatloaf should be moist and delicious and debunk everything bad you have ever heard about.
This one's a winner!
Mangia!
