I know this is going to be my 3rd meatloaf recipe but common, meatloaf is, well, meatloaf and there’s a million ways to make it. This one packs a huge twist, though. It’s not actually meat. Well, it’s turkey, not beef. Shocking, I know.
Many people have experienced ground turkey in hockey-puck form. I myself am guilty of over cooking it numerous times since I’m afraid to serve undercooked poultry. To avoid that, I’ve come to a couple of conclusions. Make your meatloaf round and thin. This will give better surface area and the center will cook at a more uniform rate. Or, split your loaf into half-pound mini loaves and cook them either 2-per 13x9 pan or in their own Corning bowl. I use my mother’s vintage cornflower pattern 1-pint. Make sure to very lightly grease the bottom of the pan directly under the turkey before you plop it down to prevent sticking. I like to use butter because it just tastes good.
1lb lean ground turkey
1pkg Lipton Beefy Onion soup mix
about 1 cup seasoned bread crumbs (depending on size of eggs)
1 squirt each ketchup, mustard, Worcestershire sauce
a couple shakes each of dried basil, oregano, and red pepper flakes
1 Tbsp minced garlic
Quarter cup shredded or grated Parmesan and/or Romano cheese
Salt and pepper to taste
1pkg brown gravy mix
Preheat oven to 400. Thoroughly mix turkey, eggs, herbs and spices. Slowly add breadcrumbs a quarter cup at a time until it comes together but is still slightly sticky. Prepare pan by lightly buttering. Separate into 2 loaves. Plop the loaves down on to the buttered pan. Lightly cover the top with shredded cheese. Either cover the pan with its lid (if oven-safe) or a double-layer of foil. Bake for 25-40 minutes depending on your oven. The cheese should be rich golden but not browned. If you have a meat thermometer, check that the internal temp has reached 180F. If you don’t have a thermometer, cut right smack into the middle and make sure it’s not pink. Reserve the pan to use the drippings to make the brown gravy mix per package instructions.