Our Favorite Meatloaf

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With the frozen tundra of winter we are experiencing in Chicago, comfort food that warms you from the heart is a must.  Meatloaf not only fits the bill for comfort food, but it is also very budget friendly and this one in particular happens to be healthier for you.  This is of course thanks to the recipe we alter slightly from Ellie Krieger called Mom’s Turkey Meatloaf.  The best part of her loaf is the addition of tomato sauce on top with sliced onions that caramelize while it bakes.  The original recipe calls for all ground turkey, but in an effort to get more iron, we have been mixing ours with 90/10 ground beef ( or better).  We served our meatloaf tonight with a baked potato and steamed broccoli.  This recipe makes a large loaf with 2 pounds of meat, but leftovers are always welcome here.  Making meatloaf sandwiches the next day is so gooood!  So crank up the oven and make this easy, budget friendly, heathy, delicious and favorite recipe of ours:

Adapted from Ellie Krieger, The Food You Crave , Mom’s Turkey Meatloaf

Makes 8 large slices

Ingredients
3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

1 pound ground turkey breast

1 pound 90/10 Ground Beef, or better

1 red bell pepper, chopped

2 large eggs, beaten

2 tablespoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions
Preheat the oven to 350 degrees F.

In a large bowl, stir together the oats and milk, let sit while you prepare the remaining ingredients:  Quarter your onion, then thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.  Add chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and pepper to the turkey, beef, oat mixture. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high, with a flat top. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

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