Tasty Turkey Meatloaf-Quick Cook Method

Meatloaf comforts the soul as the weather decides if it’s going to be cold or warm.
In those in between times, grab some lean ground turkey and make a belly-filling, yummy-tasting, soul-comforting meal for the ones you love.
Paired with Baked Rosemary Potatoes, this is sure to please.

This recipe is enough for a whole family, or great as a leftover if you are just a two-some.
Which we are. The cat gets nothing.

Here’s what you’ll need for Tasty Turkey Meatloaf:

2 LBS Lean Ground Turkey (or beef if you are into that kind of thing)
1/2 C Finely Chopped Onions
1/2 C Fine Bread Crumbs (Toast two slices, tear them into pieces and run them through your coffee grinder)
1 Egg
1/2 tsp Basil
1/4 tsp Oregano
1/2 tsp Garlic
1/4 + 1/4 C Ketchup
1 C crumbled Tortilla, Frito, or any Plain Chips (I save the crumbles from my bags, freeze them in a ziplock
and use them for this recipe)

Preheat your oven to 350.

Put your ground meat into a medium sized bowl. Add the 1/2 C of onions.

Add your 1/2 C of bread crumbs. Shoo away the birds if necessary.

Ok, that was stupid….

Try using your left hand to crack your egg open, while photographing the action with your right hand. It’s a fun alternative to the normal way.
(Add your egg.)

Let’s spice it up! Add the 1/2 tsp Basil.

And the 1/4 tsp Oregano.

Finally, add the 1/2 tsp Garlic.

Dump in your 1/4 C of Ketchup.

Now get in there and get dirty! A spoon just won’t do it-you must use your mittens (hands)….

Here’s a secret I learned a long time ago in making meatloaf-make a ring out of your meat. It cooks so much quicker and the entire loaf is moist.
It changed my life.
Seriously-I didn’t like meatloaf until I discovered this secret.

Make a pretty ketchup pattern on top of the meat ring. Biceps loves ketchup, so I added a little more than this picture shows, just for him. He’s worth it.

Add the 1 C of crumbled chips on top of your meat ‘ring’.

Add a little more ketchup on top of the chips-this ketchup will brown and taste, oh so good.
Bake at 350 degrees for 30 minutes, or until the center is no longer pink.

Once done, let your meatloaf sit for a few minutes before serving. The juices will soak back into the meat if you do this.
I take this time to pour myself a glass of wine and dish up my sides. Then, I a slice off a considerable amount of the meatloaf and enjoy it to my heart’s content-and I share some with Biceps.