Thursday, April 25, 2013

Easy, Moist Turkey Meatloaf

Now that I'm not working I keep telling the man that we have to eat "poor man's food". Earlier in the week we had chicken and dumplings, last night it was goulash, and today we had meatloaf.  Not just any meatloaf though-- turkey meatloaf. I know that turkey meatloaf has a history of being dry, but not this recipe! It's always turned out moist and yummy. Trust me, I've made it quite a few times!

If you are thinking about skipping out on the sauce-- don't! Make extra! It's yummy! It's also part of how the turkey meatloaf stays so moist so make sure you dump a good amount on top of the meatloaf before you back it. Save some extra for when you serve it. Yum!



Turkey Meatloaf:

  • 2 lbs of turkey meat
  • 1 onion diced
  • 1 cup of milk (I use rice milk because my tummy doesn't like milk)
  • 1 egg
  • 1 cup of wheat bread crumbs (you can use a little more if you need it)
  • Salt and Pepper

Sauce: 

  • 3 TBSP mustard
  • 3 TBSP brown sugar
  • 1/3 c of Ketchup

Heat oven to 350 F degrees

I combine all the turkey meat loaf ingredients in a large bowl and hand mix them until it looks well blended. I then place it into the above baking dish (mine is a ceramic loaf pan) and salt and pepper the top again for good measure.

The sauce is just as easy: I mix them all in a small bowl, stir, and tada!

I pour about half of the sauce on top of the meat loaf before I put it in the oven and then I refrigerate any left overs until ready to use. I gave this recipe to other people and they like making a double batch of the sauce-- one batch to go on the top of the meatloaf before cooking and the other for extra sauce after cooking. It's really up to you! I find that one batch is enough to put on top of the meatloaf and save  little bit for serving. It just depends on how much you like!

I forgot to take a picture of it when it was done cooking, but this was the left overs! It was yummy!


Adapted from AllRecipes

Sherri Griffin
Sherri Griffin

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