Rainy With A Good Chance Of Meatloaf

Meatloaf… It’s one of those foods that you either absolutely love, or absolutely loath. There isn’t much argument in the middle. We just so happen to love the stuff! How about you? What are your feelings on meatloaf?

It’s Sunday, it’s been pouring rain for days. Actually, it’s been every day since we landed back in Korea from our world tour over the 4th.

I don’t know about you, but days and days of rain eventually get to me. I start craving comforting things. I start going into a sluggish, lounge around mood. Sometimes a craving happens and you just gotta roll with it. Sometimes it’s weird, sometimes it ends up being FABULOUS! Like the meatloaf I’m going to share with you all.

A little background on our meatloaf situation. We have only ventured away from Mr. B’s mom’s meatloaf recipe ONE time during our married life. BIG MISTAKE! It was icky, bland, gross. There are many other words I could go on using, but I think you get the point. Please also note this attempt was about three years ago or so. I guess you can say we were scarred. We continued to stick to the family meatloaf recipe ever since. Well, that is until now…thank you Eatliverun!

Kicked Up Turkey Meatloaf
(Taken and slightly adapted from Eatrunlive)

serves 6

Ingredients:

1 lb lean ground turkey

1 cup cooked black or green lentils (Don’t fear the lentils)

1 large carrot, diced

1 large onion, diced

2 cloves garlic, minced

2 cups mushrooms, chopped

1 1/2 tsp worcestershire sauce

1/4 cup ketchup

1 tsp salt

1/2 T olive oil

1/4th tsp black pepper

3/4 cup panko breadcrumbs

1/3 cup milk

1 egg, slightly beaten

Glaze:

2 T ketchup

2 pads of butter

Directions:

Preheat oven to 400.

Heat the olive oil in a large skillet over medium high heat. Add the diced onions and saute for about six minutes, until soft and translucent. Add the carrot and garlic and cook for three minutes. Add the chopped mushroom and cook for another five minutes or so, until the mushroom has turned soft and all the veggies are nice and juicy.

Remove from heat and transfer to a large bowl. Add the cooked lentils, salt, pepper, worcestershire sauce and ketchup and mix well.

In a small bowl, combine the milk and panko bread crumbs. Let sit for three minutes so the breadcrumbs can absorb a little of the milk. Add to veggie mixture.

Add ground turkey and beaten egg and mix well. It’s easiest here to use your hands. Transfer to a greased loaf pan and press down to smooth top.

Spread the two pads of butter on the meatloaf top. Make a nice zigzag line of ketchup on top of the meatloaf. Cover with foil. Pop into the oven and Bake for 55 minutes or until a meat thermometer reads 165 degrees. We typically remove the foil off the top and then pop back into the oven for 15 more minutes. Enjoy!

Backpackbees

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