Last night I decided to use the leftover meat I had from Saturday's cookout to make a meatloaf. It was already seasoned, and all I needed to do was a few things to make it more loafy. Turned out to be the best turkey meatloaf I have ever made! And...I make a pretty darn good turkey meatloaf! Here's what happened:
**All of my measurements are estimates. I eyeball the ingredients and feel it out as I go....
1 to 1.5 lb. ground turkey
2 tbsp. Chicken Marinade (Worcestershire)
1 tbsp (or palmful) parsley flakes or 2 tbsp. freshly chopped parsley
2 tbsp chopped cilantro
1 teaspoon ground cumin
1.5 teaspoon Cavendar's Greek Seasoning
salt and pepper to taste
1 cup bread crumbs
1 teaspoon ground oregano
1 tbsp horseradish
1/2 medium yellow onion, chopped & sauteed
1/2 bell pepper, chopped & sauteed & sauteed
1/4 cup mushrooms, chopped & sauteed
2 eggs, beaten
1/2 to 1 cups shredded mozzarella
4 oz. tomato sauce
Preheat oven to 350 degrees. Chop and saute onions, bell pepper and mushrooms. Set aside. Mix meat, all seasonings, eggs, and bread crumbs. Add sauteed vegetables and mix well.
Transfer meat to loaf pan and form into a loaf. Spread tomato sauce over meat and bake in oven for 1 hour.
Remove meatloaf from oven and top with shredded mozzarella. Bake for an additional 15 minutes.
Side suggestions: Mashed sweet or regular potatoes, salad, baked or boiled vegetables.
Leftover suggestions: Slice two thin pieces of meatloaf and microwave for 1 minutes. Throw on a slice of mozzarella cheese. Toast two pieces of bread, and spread mayo on each side. Lay on meat and have a meatloaf sandwich. Yum-o!
Trust me when I say this meatloaf was fantstico! LOVED IT!!!!