Masterful MeatloafDecember 31, 2010
Let’s leave 2010 on a delicious note, shall we? Our final recipe of the year was sent to us from MHK reader Phil, who was kind enough to not only send the recipe itself but also included a sample of the dish (which sets the bar for anyone else who would like to send us a recipe)! Lucky for him, it was absolutely delectable and therefore we have no qualms about publishing it on the blog. It’s based on the Williams-Sonoma recipe for “Better than Grandma’s Meatloaf,” but Phil made a couple of adjustments, resulting in just about the best beef-less meatloaf (or any meatloaf for that matter) we’ve ever had. Don’t let the notion of ground turkey keep you from trying this – the addition of the breadcrumbs and sausage help bind that sometimes-slimy ground turkey nicely, creating a dense slab that is texturally more like a meatball than meatloaf. Phil suggests using freshly-made breadcrumbs (chop stale bread in a food processor) if possible, and we’ll second that idea.
From all of us here at the MHK, enjoy this recipe and have a Happy New Year!!
Better than Phil’s Grandma’s Meatloaf
2 tsp. vegetable oil
1 small yellow onion, chopped
½ cup bread crumbs
¾ cup ketchup
4 tsp. Worcestershire sauce
1 lb. ground turkey
8 oz. breakfast sausage, ground
1 egg, beaten
1 ¼ tsp. seasoning salt
½ tsp. garlic powder
Preheat oven to 350 degrees. Heat oil in small pan; add onion and cook for 5 to 7 minutes until tender. Transfer to large bowl. Combine ¼ cup of the ketchup and 2 tsp. of the Worcestershire sauce in a small bowl and set aside. Add ground turkey, sausage, remaining ketchup and Worcestershire sauce, egg, seasoning salt, garlic powder, and bread crumbs to the bowl with the onions. Mix until just incorporated. Mound the meat mixture into a 9×5 loaf pan. Bake for 45 minutes. Pour out the excess grease and top with the ketchup and Worcestershire sauce mix. Bake for an additional 30 minutes. Let stand for 10-15 minutes before serving. Eat!