I had bought some ground turkey because we had leftover mashed potatoes. I thought I’d try making a shepherd’s pie. We ended up eating the potatoes with another meal so I had to figure out a new plan for ground turkey. Enter meatloaf.
I am kind of weird. I do not like ketchup. Nor do I enjoy catsup. I blame this deep-seeded peverseness to my brothers who absolutely loved ketchup growing up. One of their favorite meals was ketchup and rice. And once, my youngest brother pounded on a ketchup packet on the counter and it squirted in my eye. That’s the legend, anyway.
The reason I bring this up is because many, many meatloaf recipes use ketchup. For years I didn’t eat meatloaf. I finally tried it at some hipster joint here in Portland (I think it was at Pause Kitchen and Bar.) knowing that it was ketchup free. To my delight it was rather devilishly delicious.
I’m not averse to regular ground beef, but this week I opted for turkey in one my current efforts to eat slightly healthier. I searched around for recipes on the web but a lot of them had pretty low reviews. The turkey tends to make it come out dry. This one caught my eye and it was well-reviewed. I made a few adjustments based on what I had in the kitchen. Turned out super yum. I didn’t know how good it was going to be so I didn’t think to take a pic. I’ll take one next time and update this post. Plus I think this is good enough to make it for the in-laws (including my Southern mother-in-law) when they visit in a couple of weeks.
Here’s my version:
T’s Turkey Quinoa Meatloaf
20 oz ground turkey
1/4 cup quinoa (cooked – I made a 1 cup batch of quinoa and then just used 1/4 for this recipe)
2 tablespoons Worcestershire sauce
2 tablespoons tomato soup (I used tomato red pepper soup)
1/2 large onion chopped
1 clove of garlic
1 teaspoon salt
1 teaspoon pepper
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon tomato soup
1 teaspoon water (opt.)
- Preheat oven to 350º.
- Make quinoa. Set aside to cool. (This can be done ahead.)
- Saute onion on skillet until translucent. About 5 minutes.
- Add garlic and saute for one minute. Remove from heat and let cool. (I let it cool for about 10 minutes and it came out fine.)
- In a large bowl mix together ground turkey, quinoa, w. sauce, tomato soup, salt, pepper, egg, onion and garlic. It will be very moist.
- Form it into a loaf and place it on a foil lined baking sheet. It will be a sort of loaf blob. (The original recipe writer said the using a loaf pan is not a good idea because of the turkey.)
- Smooth the topping paste over the loaf.
- Bake for about 50 minutes or until cooked through. Inside should be at about 160º.
- Let stand for about 10 minutes and then slice and serve.