The temperatures are slipping and the menu is favoring warmer and heartier fare. This is our family's Turkey Meatloaf recipe, nothing fancy but always tasty. We use ground turkey meat to make it lower in fat and to suit our tastes.
Cooking Notes: When you chop the onion, make it a fairly fine dice, because if the pieces of onion are too big, your meatloaf will tend to break apart. (I owe that tip to Rachael Ray, and she's right!). Also, I find that it is preferable to use lean turkey meat (rather than the super-lean) for better taste and texture. To crush the saltine crackers, place them in a plastic pag and run a rolling pin, can of food or wine bottle over it. Or you can use a little mortar and pestle like I do!
Pre-heat oven to 350 degrees
Turkey Meatloaf
One pound ground turkey meat
One egg, beaten
One half white onion, finely chopped
Ten saltine crackers, crushed
One quarter cup ketcup (plus a few tablespoons to garnish)
salt and pepper to taste
Parsley to garnish (optional)
Mix all of the ingredients in a large mixing bowl thoroughly with a spoon, or your hands. Place the mixture on a baking sheet that has a good lip on it, or a metal baking pan. Shape the mixture into a loaf with your hands. (The finished size will be about five inches wide, ten inches long and two inches tall, but that is a rough guide.)
Garnish with a couple of tablespoons ketchup, spread evenly across the top of the loaf. For a decorative effect, press a few sprigs of fresh flat-leaf parsley into the surface. Place it in your pre-heated 350 degree oven for 45 minutes or so.
This will serve four hungry people, or if they aren't too hungry you will enjoy the leftovers in a cold sandwich the next day! Served with peas and mashed potatoes, it is a retro favorite every time.
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