Juicy Turkey Meatloaf

I have previously blogged on Turkey Meatloaf, but I wanted to take it up a level (And I already have ideas for a Cajun Meatloaf for the next go-around!)

This time we made a loaf that smelled like we were preparing Thanksgiving stuffing, and that’s a good thing! Into our mini-Cuisinart went a coupla ribs of celery, a small yellow onion and a handful of fresh parsley. I pulsed this very well until it was a fine chop, but not quite a paste. In the meantime, Michael chopped up 3 slices whole wheat bread and mixed that with a few splashes of milk and some seasoning. The bread and the veggies get tossed in with the roughly 1.3 lbs of ground turkey along with several shakes of Worchestershire sauce, a tsp of Dijon, several shakes of Fox Point Seasoning, a beaten egg, and about ¼ cup grated parmesan.



If the mixture seems a bit too moist, add some bread crumbs, but no more than ¼ cup. We placed the loaf in the oven at 375 for 1 hr. This was by far the juiciest meatloaf in the history of loaves! Smelled and tasted like proper comfort food. We served it up with a saute of spinach, peppers, and small-diced rutabegas.

The next time we want loaf, we'll try a Cajun-style one...until then, happy eating!