Thursday, May 17, 2012

Turkey-Cheddar Meatloaf (week 3)

I decided to try ground turkey for meatloaf this week, and it was a good decision.  The texture was perfect; the flavor was fantastic.

Cost: $12 (not purchasing new bottles of sauce and but accounting for using what you already have)

2 lb ground turkey
1 envelope Lipton onion soup mix
1 cup breadcrumbs
1 cup ketchup
2 eggs
1/2 cup finely chopped green pepper
2 cups shredded sharp cheddar
1 tsp cumin
1/4 cup A1
1/4 cup BBQ sauce
1/8 cup Worcestershire sauce

Preheat oven to 400 F.  In large mixing bowl, combine sauces, using only 1/8 cup ketchup, green pepper and eggs.  You can use any various combinations of the liquid ingredients/sauces, to equal about 3/4 cup. Mix in ground turkey. Add breadcrumbs, onion soup mix, and cumin;  mix into turkey well. Mix in shredded cheese.

Spoon mixture into loaf pan.  Yes, I use a spoon even for mixing - I know some believe in doing this with hands only, but I don't feel that using a spoon makes it any less tasty.  I used a 4-mini loaf pan which makes smaller loaves, allowing more edges.  It also doesn't usually take as long to bake as a loaf pan.

Cover loaf  (or each loaf) with remaining ketchup, thickly covering the top to coat.  You could also use BBQ sauce instead for a spicier flavor.

Bake for an hour (may need to be longer in one loaf pan.  Make sure temp reaches 170 degrees.

Remove from oven and serve in slices.  The cheese inside keeps the moisture and adds flavor, without it being greasy. Delicious!  And the leftovers taste good, heated in the microwave or on a sandwich.

Serve with mashed potatoes or cheesy fries.

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