I love Turkey Meatloaf a lot. As fall descends upon us, I find myself wanting cozy soups and full bowls of warm things that fill the crags and nooks in your tummy and just leave you deeply satisfied and warm. Simple meatloaf topped with ketchup is a dish I forget about a lot, but should remember more.
There are 3 camps when it comes to filler in a meatloaf.
- Milk and white bread “panade.” The tender crumb or the white bread absorbs the milk and makes a dense, yet pillowy bit of meatloaf heaven. I tend to use this in my purist meatloafs where I forget calories and saturated exist.
- Oatmeal. Oatmeal binds all the meat in it’s silky little tuxedo. It helps mitigate the dryness from using leaner meats and it binds it in a way that I find quite tasty. I don’t know if it’s my favorite way to loaf things, but it is homey.
- Breadcrumbs. The classic. The OG. I really like Skinny Tastes recipe for just being lean and normal sauce.
Some notes on my meatloaf
- This recipe, “Loaf of Meat” was highlighted on food network some 20+ years ago in one of those shows where they visit a home cook and try their speciality. Because he used MSG, I’ve never forgotten about it. Maybe some day.
- Last week I had to sub dried onions and a big splash of milk in my regular loaf and it gave it a moist, trashy McDonalds Hamburger vibe. Will repeat.
- 99% lean turkey is too lean for my tastebuds. Can I mix it with 93% to make something a bit leaner?
