I say SORTA because I took my Mom’s original recipe and made several changes – so many, in fact, that my version is but a distant cousin to hers. Maybe the title should be “Definitely NOT Mom’s Meatloaf!” The most significant change is that I use ground turkey instead of beef, and as such, the seasonings are different.
Preheat the oven to 350°. Meanwhile, in a large mixing bowl, combine:
- 1 beaten egg
- 1 package (1.25 lb) ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup milk
- 2 garlic cloves, crushed
- 1/4 cup Cajun Power Garlic Sauce (or Heinz 57 Sauce if you can’t find it)
- 1/2 packet dry onion soup mix (or a full packet if you like, the turkey can use the salt)
- A few dashes seasoned salt
- Coupla dashes pepper
- Coupla dashes poultry seasoning, thyme, and/or herbes de provence (whatever tickles your fancy at the time)
And when I say “combine,” I mean squish and squeeze the ingredients together with your hand(s) – it’s fun! Form the mixture into a loaf in the middle of a glass baking dish, and place in the oven. Bake for 20 minutes.
Combine 1 can tomato sauce, 1 can diced tomatoes, coupla dashes of worcestershire sauce, and a coupla dashes of poultry seasoning/thyme/HdP. Pour the sauce over the meatloaf and return to the oven. Bake until cooked through, another 30-40 minutes.
I always like to serve the meatloaf with garlic/sour cream mashed potatoes, and in terms of timing, I start the potatoes (unpeeled and quartered) when I pour the sauce over the meatloaf, and they are boiled and mixed by the time the meatloaf is ready. I also love serving meatloaf and mashed potatoes together with cooked petite peas.