I've tried different meat loaf recipes, but never found one that I fell in love with. Meat is more of a condiment for me most of the time (following the Chinese type of meal); veggies are usually the main element.
I decided to make a turkey meatloaf. I got Purdue ground turkey this time, even though the recipe calls for a mix of turkey and beef. I also got to use up some of my wheat germ, which is good. It also makes me think I might make it again, because I have it to use up.
I like this recipe, but I might like it better if I actually made it right. I accidentally left out the chopped onions. Onions make a meatloaf, so it really speaks well to this recipe that I like it even without the onions. It's especially nice that it comes out a lovely brown color.
This is the meat loaf I like the best so far. It's not perfect, though. Aside from the missing onion, I feel like there was too much pasta sauce on top. The meat loaf also released a lot of fat, so it may be that I use half turkey breast and half turkey next time.
* Exported from MasterCook *
Classic Meat Loaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Meals
Amount Measure Ingredient -- Preparation Method
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15 ounces muir Glen Chunky Tomato & Herb Pasta Sauce -- garlic & herb, divided
1 1/4 pounds purdue Ground Turkey
2/3 cup toasted wheat germ
1/2 cup minced onion
2 tablespoons chopped parsley
1 teaspoon oregano
1 teaspoon dried basil
1/2 teaspoon salt
1 large egg -- lightly beaten
Combine 1 cup tomato sauce, turkey, and next 8 ingredients (turkey through egg) in a large bowl, and stir until well-blended. Place turkey mixture in an 8 x 4-inch loaf pan coated with cooking spray. Brush remaining tomato sauce over top. Bake at 350° for 1 hour and 5 minutes. Let stand 10 minutes. Remove meat loaf from pan. Cut into 12 slices.
Source:
"CL 10/98"
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Per Serving (excluding unknown items): 235 Calories; 9g Fat (34.0% calories from fat); 26g Protein; 14g Carbohydrate; 3g Dietary Fiber; 119mg Cholesterol; 473mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
NOTES : 5 points
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
