Easy Turkey Meatloaf

I use commercial corn bread stuffing instead of bread crumbs. The crouton-sized pieces add texture and a nice appearance to the finished loaf. As I age I find that working the cold turkey makes my fingers uncomfortable. I put the ground turkey package on the kitchen counter for an hour to let it warm up before I start assembling the meatloaf.

Finely diced mushrooms and onions sautéd for a few minutes to remove the moisture from the mushrooms adds umami flavor and heartiness to turkey meatloaf. It also allows you to reduce the use of breadcrumbs.

Apple and Turkey are a good combo. Instead of Italian seasoning, I use 1tsp of dried thyme, 1 tsp Aleppo pepper, and 2 tsp ground cumin. Also usually mince 2-3 seeded jalapenos. We like a bit of heat in otherwise bland meatloaf recipes.

Oats are a good substitute if you don't have breadcrumbs.

My "secret" ingredient to any meat loaf is grated horse radish. Use 3 TBS for a pound of meat.

Someone in my household is unable to eat onions, so I learned to use diced up peeled eggplant as a substitute, along with minced chives or green onion(the green part). The eggplant works well in many different types of recipes, from enchiladas to chicken tetrazzini and beyond. Adding apple sounds intriguing and I’ll try it next time I make meatloaf.

I like to divide the mixture up and make several mini loaves instead of one large one. They bake faster and are the perfect size for individual servings.

I like to prebake a meatloaf, let it cool in the fridge, then slice it into diagonal single serve slices and (when the guests arrive) finish on the charcoal grill. You have to be careful not to break it apart (an egg or two helps). Crosshatch char marks, and dressed with a slash of reduced Heinz ketchup, mixed with vinegar and a little brown sugar. Add some air fryer roasted Brussel Sprouts (tossed in EVOO, salt and jar-lick) and mashed potatoes (I make them 50/50 over roasted with cauliflower).

We have made turkey meatloaf for years with chopped mushrooms and 1/2 cup ir so of mild grated cheese such as mozzarella, jack or even Manchego. And of course the usual suspects such as panko and an egg. Sometimes we visit the southwest with seasonings, other times it’s a trip to Italy. A garlic clove or two may occur. Or a handful of spinach or basil. Perfectly moist every time, and nommy sammies the next day!

Add a teaspoon or two of milk per pound of meat to the mix for added moisture. Sub steak sauce for Worcestershire if you prefer. Some dried dill adds freshness without overpowering the flavor. If you’re making a larger meatloaf, say two pounds, mix in a packet of onion soup mix—but it’s salty, so skip adding salt.

Surprising Ingredients: An egg from a chicken who's seen the light of day and a Turkey who's done the same — with both having been fed grains untainted by synthetic fertilizers. To know that these beings whose cells will become our cells have lived well and in harmony with Mother Nature is a true blessing. https://www.medicalnewstoday.com/articles/327383#summary

One more secret - a dash of liquid smoke!

I always add sliced pimento stuffed green olives to meatloaf. It’s transformative!