Ode to Turkey Meatloaf

Meatloaf for dinner again? I feel like that’s what people say and think when they hear meatloaf. I don’t know that I ever thought that. And I most certainly think of it as a treat now. Alas, I don’t get to eat it very often since every restaurant that does any sort of meatloaf does it with breadcrumbs. So in order to get my dose of loaf, I have to make it myself. Fortunately, it is incredibly easy and oh so cheap.

All sliced up and ready to serve

I made a gigantic loaf for about 5 of my girlfriends coming over for dinner. I was concerned that it would be too homely and ugly for people I’ve never cooked for before, but they all asked for seconds. I was pleased. And I only had enough for 1 lunch afterward.

Turkey Meatloaf
1 cup breadcrumbs (I used part of a frozen loaf of GF bread that’s been taking up room in my freezer)
1 cup ground GF oats or oat flour
2 eggs, lightly beaten
1 onion, chopped fine
2 lb ground turkey
1 1/2 tsp salt
1/2 tsp pepper
1 TBP GF ketchup
2 tsp tamari
3/4 c milk or milk substitute (I used almond milk here)
extra ketchup for brushing (optional)

Preheat the oven to 350. Combine all ingredients and use your hands to mix it up good. You have 2 options here: place loaf in a greased large loaf pan, or pat it into a large loaf on a greased cookie sheet. I did the latter. Brush the top with ketchup. After baking for 30 minutes, brush with more ketchup (if desired). Bake for another 20-30 minutes (total of 50minutes-1 hour). It should be crusty on the outside and cooked through.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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