When I’m not busy making my kids’ lives miserable at dinner time dreaming up new ways to torture them with greens and vegetables, I come through for them with a little comfort food.
While I would love it very much if people would pay attention to their food and start eating lower on the food chain, I never, ever want to become a member of the Food Cop club. Not because I don’t care about you – I do! It’s just that I would lose all my friends and my own family would probably drop me off at some Home Depot parking lot, change the locks on the front door, and never come back to get me.
This meatloaf recipe is the classic one in my house, and it never fails to make everyone happy. I use freshly ground dark turkey rather than the shrink wrapped mystery meat found in most grocery stores – who knows how long that stuff has been sitting around and what’s actually in there?
It’s always worth asking your butcher if they will grind a turkey thigh or two just for you; however it’s best to call ahead. Some stores don’t have separate grinders and can’t mix poultry with other meats they process without advance notice.
- 2 pounds ground dark turkey
- 1 small onion, peeled
- 1 cup sun dried tomatoes, rehydrated in hot water (oil-packed is ok - drain well); chopped
- 1/2 cup fresh basil leaves, chopped
- 2 garlic cloves, peeled and crushed
- 1/2 cup fresh bread crumbs or panko
- 1 teaspoon crushed red chile flakes
- 2 teaspoons salt
- 2 eggs
- Freshly ground black pepper, to taste
- 1/4 cup ketchup
- Heat oven to 425 degrees.
- Put the turkey in a large mixing bowl; grate the onion on the side of a box grater into the bowl. Add the tomatoes, basil, garlic, bread crumbs, chile, salt, pepper and eggs to the bowl. Use a large fork or your hands to combine well.
- Form the mixture into a football-shaped loaf on a large baking sheet. Bake 25 minutes.
- Brush ketchup over the top of the meatloaf Bake for an additional 10 minutes, then allow to cool for 10 minutes before serving.