‘Make it’ Monday – Meatloaf (what have I gotten myself into?)
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Meatloaf.
A loaf….of meat.
Don’t ask me why, but this idea has always repulsed me. Loaf pans are supposed to contain freshly baked banana walnut bread or moist zucchini concoctions. Doesn’t meatloaf just sound…I dunno, wrong?
Don’t get me wrong, I love me some “I’d Do Anything for Love,” but wait…that’s a different guy, isn’t it?
See how I take forever to make my point? What is my point? Ah, yes. Meatloaf! Bottom line: it grosses me out.
But a few weeks ago, as I was drifting off to sleep watching the Food Network, the lovable Ina Garten made a meatloaf look so incredibly classy — and delicious! — that I started rethinking my hate of the dish.
Then, as if it were kismet, my mom bought me the Canyon Ranch cookbook (AMAZING!) and what page did I turn to? Of course! turkey meatloaf.
So despite my reservations, despite my avoidance and bad attitude, I will be giving turkey meatloaf the old Daily Balance try tonight.
I invite you to tackle it with me!
I’ve consulted some experts (Miss (actually, Mrs., but that doesn’t sound as good) Ina Garten, herself!) –and when I say ‘consulted,’ I mean that I stalked their recipes and web sites– and I think I have a winner. As far as meatloaf goes, anyway!
Turkey meatloaf
Serves 6
You’ll need:
- 1 lb ground turkey
- 1/2 large onion (finely chopped)
- 3/4 cup quick cooking oats
- 1/3 cup egg beaters (or other substitute)
- 1/4 cup apple juice
- 2 teaspoons extra virgin olive oil
- 1 1/4 teaspoons dried thyme, divided use
- 1 garlic close (minced)
- 2 teaspoons fresh lemon zest (minced), divided use
- 1/2 teaspoon of salt
- 1/2 cup low fat cottage cheese
According to Canyon Ranch, the cottage cheese is the secret of any healthy meatloaf recipe because it retains moisture during baking. No one wants a dry meatloaf! (UGH, can you even imagine?!)
Preheat the oven to 350 degrees Fahrenheit.
Next, coat a 9×5 inch loaf pan with non-stick spray
Combine the ground turkey, onion, oats, egg substitute, apple juice, olive oil, 1 teaspoon of thyme, 1 teaspoon of lemon zest and the salt in a large mixing bowl.
In a separate bowl, combine cottage cheese, remaining 1/4 teaspoon of thyme and 1 teaspoon of lemon zest. Mix well.
Place half of the turkey mixture in the bottom of the loaf pan and press out evenly. Next, spoon the cottage cheese mixture on top of the turkey and spread evenly. Cover with remaining turkey mixture.
Place the meatloaf in the oven and bake for 1 hour. Allow to rest 10 minutes before serving.
Leftovers can be served hot or cold and make great sandwiches or tasty additions to salads, pasta sauces, pizzas and omelets.
I’ll be making this tonight and will post my final photos and review. All you other meatlaof haters, why not join me in tackling this dish?
Well, here goes nothing! Wish me luck!
Are you a meatloaf lover or hater?
I’m a meatloaf LOVER! I make it in my muffin tin so that there’s more crunchy edge rather than mushy middle. SO GOOD!
I love meatloaf! We rarely eat it but sometimes my mom cooks it and yum!
Good luck!
I am not a meatloaf fan either. I am easily grossed out by meat but my mister is good at making it in nongross ways. My Mom makes a turkeyloaf with salsa that is really good and helps with some zip and moisture. I will be interested in how this works out for you! Good Luck!!
-t
PS: I like your site a lot, I’ve been reading it for a while and never posted before. The Thankful Thursdays are good reminders to take a pause and smile about life.
LMFAO! I have to tell you I felt the same way until four years ago – we never had it at my house growing up, so I always thought it was THE most disgusting thing ev-er.
(aside from Organ Meats and obviously gross stuff like that…well, gross in my opinion
)
However, now I love Turkey Meatloaf! I had it a few years ago for the first time and really like it! I like the idea of using cottage cheese, too.
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I am actually a huge fan of the taste of meatloaf — but the sound of meat, in loaf form does sound slightly creepski to me.
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