Once everything is completely mixed, it is time to fashion the "loaf" part of this culinary endeavor. I decided on separating the mixture into two smaller loaves, but you can keep it all together and make one big loaf too. I happen to have Mom's reliable old meatloaf pan, which allows the grease to drip through holes in the bottom to a second pan, and I would advise you to use this kind of device that is available in stores or online.
Coat the pan with a thin film of olive oil, place the mixture into it, and pop the meatloaf into the oven at 350 degrees for one hour. The other loaf went into a large Ziploc bag and was stored in the freezer. This I also learned from my mother, and it is a good way to give yourself a second fresh portion for another dinner.
Once it is done, serve with whipped mashed potatoes and vegetables of your choice. My Italian father always preferred to have spaghetti with his meatloaf and put marinara sauce on top of it, which is a perfectly fine way to eat it. I prefer it served as it is as to not complicate the wonderful aroma of the meatloaf and its intricate flavorings that are detectable upon first bite.
This turkey meatloaf was a success. It tasted remarkably like what my Mom had made with beef, and even my son ate a few little pieces without squawking. It made us all happy to be enjoying something that was delicious and healthy too.
Article comments
1 - Kate
You know, Victor, I've always made turkey meatloaf. No one has ever known the difference. Or maybe they are just not telling me. Bon appetit.