Meatloaf. Smeat-loaf, double beetloaf.
I get it. Meatloaf is faaaaar from glamorous. It’s quite literally a chunk of ground meat chopped up and passed as a respectable meal. The thing is… meatloaf is an incredibly respectable dinner. I remember being a kid and always looking forward to the night my mom made meatloaf. When I would ask her what all went into it, her response was “you don’t want to know.”
It sounded so ominous. So mysterious. What could it be? What could be so bad that my own mother didn’t want to tell me what all went into her meatloaf recipe?
Turns out she assumed I’d be completely grossed out by a dish that combined both egg and ketchup. Joke’s on her … those are two of my favorite foods.
But seriously – I grew up on a regular dose of meatloaf; learning how to cook for myself in college predisposed me to replicating my mother’s recipes, however as I developed my own tastes (and desire to eat less ground beef), I’ve modified my mom’s recipe to fit my own tastes and incorporate feedback from my ever-enthusiastic boyfriend who regularly taste-tests my dishes. I’ve been going strong with this meatloaf recipe for almost 4 years now; give it a try and leave me a comment letting me know how it turned out!
- 1 lb lean ground turkey
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp red pepper flakes
- 1 tsp dried parsley
- ¼ tsp salt
- Black pepper to taste
- ½ c. Italian bread crumbs
- 1 egg
- ¼ sweet onion, diced
- 2 tbsp ketchup
- Preheat oven to 350º
- Spray a loaf pan, set aside
- In a large mixing bowl, combine turkey, garlic, paprika, red pepper flakes, parsley, salt and pepper
- Add Italian bread crumbs
- In a separate bowl, lightly whisk egg and add to meat mixture
- Add sweet onion and ketchup and use hands to combine
- Shape into a round form and add to loaf pan, pressing meatloaf until it spreads evenly to the corners of the loaf pan
- Bake for 40 minutes; cut into slices to serve
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