Sunday, December 6, 2015

Grandma's Best Meatloaf

A phrase I hear over and over again in conjunction with meatloaf is “my grandma makes the best meatloaf!” Well, so does mine! Not to encroach on your grandma's meatloaf, mine makes hers with ground turkey and puts an Italian spin on it with dried Italian spices and grated parmesan cheese. The resulting meatloaf is very tender and so flavorful that it doesn't need gravy, or a ketchup glaze. Zesty herbs, nutty cheese and acidic tomato compliment the richness of fatty turkey and give the meatloaf a really great flavor.

What makes a good meatloaf? It has to be well seasoned, moist and not too dense. What makes a great meatloaf? A flavorful, consistent personality and a tenderness equal to the best authentic meatball you've had. This is a great meatloaf for all those reasons and more! Try it and you'll be hooked. Grandma promises. 

Grandma's Turkey Meatloaf

Makes one large loaf

2 lbs ground dark meat turkey*
1 (15 oz) can crushed tomatoes
2 Tablespoons grated parmesan
2 cloves garlic, minced
1/2 onion, finely diced
1 egg
3/4 cup fresh breadcrumbs**
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 Tablespoons milk

1. Preheat the oven to 350 degrees.
2. Gently mix all ingredients together. Do not over mix or handle more than necessary, as this can make ground meat tough.
3. Pat into a large greased loaf pan. Bake in oven for 50 minutes.

Serve alongside some mashed potatoes or a salad.

*if you can't find dark meat, try to get the ground turkey with the highest fat content

**I had leftover sourdough baguette, so I made my own breadcrumbs using that. I highly recommend making your own fresh breadcrumbs.

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