Moist Turkey Meatloaf
Per serving
I got this from Ellie Krieger's cookbook The Food You Crave. I absolutely love this meatloaf, and so does my family. It may seem kind of mushy in the process of making, but after cooking it holds up well. The sauce is good too, and we never eat meatloaf with sauce. This meatloaf is nice, tender, and moist, and the family didn't miss the ground beef! I made this as "meatballs" or mini-meatloaves for a demonstration I gave to the elderly on heart healthy recipes, and they gobbled them up! Many asked for the recipe - I'm glad a printed out a few dozen copies! A great alternative to the regular ground beef variation.
Ingredients
8 serv.Step-by-step instructions
- 1
Preheat oven to 350 degrees.
- 2
In a small bowl, stir together oats and milk and soak at least 3 minutes.
- 3
In the meantime, Thinly slice 1/4 of the onion into rings and set aside. Finely chop the rest of the onion.
- 4
In a large bowl, combine turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.
- 5
Transfer to a 9x13 baking dish and shape into a loaf (about 5" wide and 2" high). Pour tomato sauce over the loaf and sprinkle with the sliced onions. Bake until 160 degrees, or one hour. (Estimate).
- 6
Remove from oven and let sit 10-15 minutes before serving.
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