Wednesday, January 13, 2010


Meatloaf. Such a simple, homey dish. But for all that, it doesn't mean it can't taste good, and even be pretty healthy, to boot. I am pretty sure that every cook in the US has his or her own version. After tweaking mine for a long time, this is the one I have settled on (at least for the time being) Give it a try! I hope you like it as much as we do.


This recipe makes one 8.5 x 4.5 inch loaf, but I like to use the little 2.5 x 5.5 pans, and I get three of those from this recipe.

2 Slices Whole Wheat Bread
1 1/4 Pounds Ground Turkey
1 Small Onion
2 Garlic Cloves
1 Celery Stalk
1 Carrot
1/4 Cup Parsley Leaves
1 Egg
1/2 Cup Ketchup, Divided
1 tsp Dijon Mustard
Salt and Pepper
2 tsp Cider Vinegar
1 Tbsp Brown Sugar

Preheat Oven to 375

Tear the bread into pieces and put in a food processor. Pulse or Process until crumbs form, and put the crumbs in a bowl. Add the ground turkey to the breadcrumbs

Cut the onion, celery, and carrot into about 1-inch pieces. Put them in the food processor with the peeled garlic cloves and parsley leaves. Process until very finely chopped. Add the veggies to the breadcrumbs and ground turkey. Add 1/4 cup ketchup, the dijon mustard, the egg, and salt and pepper to taste. Mix up thoroughly with your hands and put into a loaf pan or pans.

Combine the remaining 1/4 cup ketchup with the cider vinegar and brown sugar and brush the mixture over your meatloaf. If you have a probe thermometer, insert it into the loaf (or one of the loaves) being careful not to touch the pan. Put the pan (or pans) on a baking sheet or a sheet of aluminum foil to catch drips. Bake in the 375 oven to an internal temperature of 160. For the smaller loaves this takes around 45 minutes. For the larger one, closer to 60 minutes. Let the meatloaf rest for 5-10 minutes before serving.

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