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!
- 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
- 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