CEiMB #1: Mom’s Turkey Meatloaf
I know what you’re thinking.
You gotta be kidding, CB? Another foodie event?!!
I am totally psychic right? … and you would be correct. Just call me FEA (foodie event addict). I am ok with that.
Craving Ellie In My Belly is the brainchild of foodie friend, Leigh of Lemontarlet and the Dust Bunnies, and her desire to balance out the desserts from our Tuesdays with Dorie baking group with something healthier. I can definitely get behind that! I love me some Dorie desserts but my love handles are getting lovelier by the week if you get my drift… LOL
Ok. Let’s talk about Leigh’s pick for our first CEiMB recipe. Let’s talk meatloaf.
To be honest I can’t remember the last time I ate meatloaf. Maybe even never. *gasp* I know. Can you believe it? So I wasn’t sure what to expect from this recipe. Ground turkey breast, Worcester sauce, ketchup? Whaaaaaat? This aint *MY* momma’s meatloaf. Well actually my mom was more of a casserole cooker. I think its a mom talent to be able to turn anything into a casserole. Am I right? HAHA
I served my meatloaf with mash potatoes and broccoli. It just seemed like the right thing to do. Kinda like pepperoni on a pizza.
(Recipe from Foods You Crave page 216 | photos from me!)
Makes 8 servings
* Nutritional analysis/serving–
Calories: 205; Total Fat: 3.5; Saturated Fat: 0.5; Protein: 32; Carbohydrates: 13 grams; Fiber: 2 grams
3/4 cup quick cooking oats (I used old fashion oats instead)
1/2 cup nonfat milk
1 medium onion, peeled
2 lbs ground turkey breast (I used 1-1/4 lbs instead)
1/2 medium red bell pepper, seeded and chopped (I used 1 whole red pepper)
2 large eggs, beaten
2 tsp Worcestershire sauce
1/4 cup ketchup
1/2 tsp salt
freshly ground black pepper
1-8 oz can no-salt-added tomato sauce
Preheat the oven to 350 F.
In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.
[NOTES: Since I used old fashion oats, I let it soak for 15 minutes.]
Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion.
In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9×13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake until an instant-read meat thermometer inserted into the thickest part registers 160 F, about 1 hour.
[NOTES: I baked for 1 hour and 20 minutes.]
Remove from the oven and let rest for 10 to 15 minutes before slicing.
Husband rating: A
T likes meatloaf. Who knew? I didn’t! HAHA. He raved about this recipe and liked it better than his mom’s. Now that’s saying something!
Wifey rating: A-/B+
I think the recipe itself is great but I am just not a meatloaf person. C’est la vie.
Next week: Steak tacos w/ cucumber-avocado salsa page 184-185
* Nutritional information for original recipe. It does not include my changes and/or substitutions.