One of my husband’s favorite meals is meat loaf. Who can blame him when there are so many great things about it?
- Lots of protein
- Easy to make
- Doesn’t use any “fancy” ingredients
- Makes for great leftovers
The recipe below is based off of one from my grandmother’s. Her recipe used ground beef, but we don’t eat beef, so I substitute ground turkey. Ground turkey doesn’t have as much fat as beef, which means there won’t be as much moisture. To prevent drying, I add some homemade ketchup to the mix.
I like to double the recipe and then freeze them. I’ve found the easiest way to shape and freeze is to line a loaf pan with aluminum foil. Place the meat in the pan and spread it so that it takes on the shape of the pan. Pull out the loaf using the aluminum foil and wrap up. Finally, place it in a plastic bag and freeze. When ready to eat, unwrap and let it sit out for at least 5 hours. You may need to adjust the temperature and cooking time if your loaf is still frozen.
Doris’ Meat Loaf
1 lb ground turkey
½ cup onion chopped
1 cup homemade bread crumbs*
½ tsp sage
½ cup homemade or store-bought ketchup**
Don’t include the ketchup if you are using ground beef instead of turkey
½ cup ketchup
½ cup water
Preheat oven to 350 degrees. Mix together loaf ingredients and shape into a loaf. Place in a greased pan and cook at 350 for 1 hour. Cover with sauce and let sit for about 5 minutes before serving.
* I freeze the ends of my homemade bread and use them to make bread crumbs. It’s really easy – just toast the ends for about 4 minutes or until crisp. Next, put the ends in a mini food processor and chop until you reach your desired texture. If you don’t have a food processor, you can just break them up by hand.
** There are many benefits to making homemade ketchup – there is less sugar (which most store-bought brands use high fructose corn syrup), less salt, and a much better taste. I’ve included the link for the homemade ketchup below:
I hope you enjoy this recipe as much as my husband. My grandmother past away about 4 years ago, and I can’t think of a better way to honor her than to share her recipe with you.