|CLASSIC LEFTOVER MEATLOAF|
Classic taste and even better as a leftover
[Pictures are posted below!]
Basic Prep 30 minutes - 45 minutes cook at 325 degrees F
3 lbs. turkey burger
1-1/2 medium onions
2 eggs beaten
1 cup bread crumbs
3 Tbsp. Worcestershire
3 Tbsp. Olive Oil
2 tsp. house seasoning (**See house seasoning recipe below)
2 tsp. basil
2 tsp. oregano
2 tsp. Italian seasoning
3 giant squirts of ketchup
Heat the olive oil in a medium saute pan. Add the onions and house seasoning and cook over medium-low heat, stirring constantly until the onions are translucent, not brown. Turn off the heat and add the Worcestershire sauce and 3 giant squirts of ketchup. Let this concoction cool.
Paula Deen's house seasoning recipe is - 1 cup of kosher salt, 1/4 cup garlic powder, 1/4 ground pepper. I put 2 tsp. of this in this meatloaf recipe.
In a large bowl, mix the 3 lbs. of turkey burger with the onion concoction, bread crumbs and 2 beaten eggs. Add the Worcestershire sauce, basil, oregano and Italian seasoning. Mix together.
Side note - I let my turkey burger set out on the counter for about 30 to 45 minutes before I open the package. This allows the turkey burger to warm up a bit before I mix with my hands because I can't stand my fingers getting so cold when mixing the ingredients. Also if you mix the ingredients with a large fork, then it will keep the meatloaf from becoming too dense.
If the recipe is too sticky, then add some Olive Oil to moisten it up. You will be able to tell by how much turkey burger is stuck to your fingers.
Split the burger into two 1-1/2 lb. loaves. I use loaf pans but you can use a baking sheet and bake at 325 degrees F for 45 minutes. The last 15 minutes I will squirt and spread ketchup over one loaf and not the other. What can I say, "I'm a Gemini and I always like 2 options." Culinary Institute of America Masters Collection Nonstick 4" x 9" Loaf Pan
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