One of my favorite things to do is cook food and have friends over for dinner. I was really craving meatloaf this past week, so…
adapted from America’s Test Kitchen and The Pioneer Woman
1-2 leeks, trimmed and chopped
some garlic, minced
some onion, diced
1/2 cup milk
3 slices of bread
1 lb. (or a little more) ground turkey
1/2 cup shredded parmesan
1/8 t seasoning salt
1 t dijon mustard
1 t Worchestershire
1/4 t thyme
2 eggs, beaten
3/4 cup ketchup
3 T brown sugar
hot sauce to taste
- Preheat oven to 350.
- Heat some olive oil in a pan; add leeks, garlic, and onions. Season with salt and pepper and cook until softened. Set aside.
- Put bread in a medium-sized bowl and pour milk over it, allowing milk to soak in for a few minutes.
- In a large bowl, combine turkey meat, milk and bread, leek/garlic/onion mixture, parmesan, mustard, worchestershire, thyme, seasoning salt, and pepper. Mix until integrated, probably using your (clean) hands. Add eggs and mix some more.
- Prepare a cookie sheet for baking the meatloaf: line it with foil and place a cooling rack on top. Shape the turkey mixture into a loaf shape and put it on the rack.
- In a small bowl, combine the ketchup, brown sugar, and hot sauce to make a sauce. Spread 1/2 of the sauce over the meatloaf.
- Bake at 350 for 45 minutes; pour remaining sauce over meatloaf and cook another 15 minutes. Remove from oven, slice, and serve!!
If you were fancy and/or bacon-loving, you could criss-cross or wrap some slices of bacon around the meatloaf.
We served the meatloaf with basic mashed potatoes and a simple salad (best dressing: 1 T whole-grain mustard, 3 T balsamic, 3 T red wine vinegar, 9 T olive oil, minced garlic, salt and pepper), and brownies for dessert.