Ground Turkey Meatloaf

I shunned meatloaf for years – so old fashioned, so unhealthy. 

But I really like the idea of the cute, self-contained loaf that includes the goodness of protein and flavor. Plus, I have fond memories of my mother eating cold meatloaf sandwiches for lunch and I wanted to channel her with my own, updated version of the iconic American classic.  Enter the ground turkey meatloaf.

I use healthy, 99 percent fat-free ground turkey and moisten it with plenty of finely chopped mushrooms for a burst of umami flavor. Chopped jalapenos -- which you can now buy in a jar from the grocery aisle that includes pickles and hot dog relish – add another dimension for those who like heat. Substitute finely chopped broccoli if you prefer to eat lower on the scoville heat scale.

What I especially like about meatloaf is its forgiving nature. Precise measuring of ingredients is not necessary for success. One egg to one pound of meat is typical, but other binders, such as ½ cup of panko or stale bread crumbs are optional, as are chopped onions or garlic. Fewer crumbs result in a denser loaf, while more give the loaf a lighter texture. Anywhere from ¾ to 1 cup of finely chopped mushrooms add meaty flavor, and about ¼ cup of chopped jalapenos adds spiciness. Salt and pepper are essential, and any number of dried herbs work well with turkey. 

Traditionalists like a generous coat of ketchup over the top of the loaf before it goes into the oven, but as with other ingredients, this one is optional. I think that ketchup masks the savory, deep flavor of this meatloaf, but if you love the stuff, pour it on.

You can buy double-formed meatloaf pans with holes punched in the bottom of the first pan to allow the fat to drain while the loaf bakes. Or, make your own version of a double pan by placing the loaf in a disposable aluminum foil pan with holes punched in the bottom and set that pan inside another baking pan. I use one plain loaf pan since the ground turkey doesn't produce enough fat to bother with the double-pan system.

Here’s my current favorite version of the American treasure:

Ingredients:

1 pound ground turkey

1 egg

½ cup panko bread crumbs
1 cup finely chopped mushrooms

1/4 cup finely chopped onions

1/4 cup chopped jalapenos

3 cloves minced garlic

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon unsalted Italian herb blend

Directions:
1.       With clean hands or a wide-tined fork, mix all ingredients together in a large bowl.

2.       Press the ground meat mixture into a loaf pan and smooth the top.

3.       Bake the loaf in a 350 degree Fahrenheit oven for about 45 minutes or until a meat thermometer registers 170 degrees Fahrenheit.

4.       Let the loaf rest for 5 minutes, allowing it to set. Run a knife around the edges of the pan if it hasn't already pulled away from the edges, and invert the loaf onto a plate or platter to make cutting it easier.