Turkey Meatloaf...

Well, I have been in my laboratory (make sure to pronounce the British way, now...), otherwise known as the kitchen yet again. Now what I am about to say may come as a great shock to my fellow Southerners, so prepare yourself...

I had never had meatloaf...

Yes, I said it! The smell of the crispy catsup, the appearance of kibble, and the smell had always turned me away.

That is until I started this cooking spree of mine. The other day I woke up and declared, "I will make meatloaf, and I will make it on the cheap and have it be healthier." (I seriously declare this stuff. You could probably blame on my years in college studying the Japanese culture, hah! Or perhaps the fact that I'm just a big ol' dork sometimes. heh.)

So here is what came out of it. IT WAS SO GOOD! We scarfed it down! (This is evident in that by the time I got my camera out, there was only one slice left.) I have propped the door right open for meatloaf now!
Turkey Meatloaf

Yield: 6-7 slices (about 1.5 inch thick)
Time: 1hr 30minutes (prep and cook)

Ingredients:

1 - egg, beaten
2/3 cup - milk
2 tbs - Worcestershire sauce (10 small shakes)
1 cup - crushed crackers
1/2 cup - chopped onions
1 teas - salt
1/2 teas - sage
1/2 teas - basil or rosemary (optional)
1/2 teas - pepper (5 or so good cranks)

1.5 lbs - ground turkey (you could also use beef)

SAUCE:
6oz - tomato paste (the little bitty can of it, you could also sub 1/4 cup - catsup)
3 tbs - brown sugar
1.5 teas - ground mustard
1/4 teas - ground nutmeg

Instructions:

Take the first set of ingredients (all before the meat) and combine them in a large bowl. I usually do dry ingredients, then add the wet. Then, take your thawed out meat and sprinkle over top of the mixture. Then, with a spoon (or your washed hands) combine the meat well with the mixture.

Get an ungreased loaf pan (about 9in x 5in x 3in). Put the meat mixture into the pan and pat it flat. Leave it uncovered and BAKE at 350 degrees for 50 minutes.

For the sauce, combine the 4 ingredients and mix well. After the loaf has baked for the 50 minutes, spread the sauce evenly on top. BAKE the loaf (with the sauce on it) for another 15-20min (at the same temperature). Make sure the meat is cooked through when you are done. (You can either just cut a slice and see, or use a meat thermometer in the middle. It should read 160 degrees.) Let it cool about 20 minutes before you chow.