Meatloaf, smeatloaf, double-beatloaf. I LOVE meatloaf

April 20, 2010

Yes, that's (modified) from the Christmas Story movie, right before the mom encourages Randy to eat his meatloaf "like a little piggy!" I do not need to be bribed to eat my meatloaf like a pig; I do that on autopilot. Once I made a meatloaf in college and all three of my roommates said they weren't interested in having any because they didn't like meatloaf. I was briefly excited, thinking this meant I could eat it for six meals straight. Until I took it out of the oven. Then everyone was interested and immediately recanted their statements. Sadly, I think all of them had been scarred by bad meatloaf experiences as children.

Herb and sun-dried tomato turkey meatloaf, loosely adapted from Bon Appetit, March 1996
Serves 6 (or two for dinner, then leftovers for two days of meatloaf sandwiches)

1 lb ground dark meat turkey (We ground our own from two big turkey legs, but if you use pre-ground, don't use the really lean stuff.)

1 small onion, finely diced
2 celery ribs, finely diced
1 carrot, finely diced
8 oz. baby bella mushrooms, stems removed and caps chopped (discard the stems)
1/2 teaspoon dried thyme
1/2 teaspoon salt
fresh pepper
2 tablespoons white wine

2 eggs, beaten
1/2 cup chopped sun-dried tomatoes*
1 1/2 cup fresh breadcrumbs
1 1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
fresh pepper
a few tablespoons of ketchup

Preheat oven to 350 degrees.

Heat a few teaspoons of olive oil in a skillet over medium heat. Add the onions, celery, carrot, cooking for five minutes, or until softened, then add mushrooms and saute until all the vegetables are tender. Season with salt, pepper, thyme; cook two minutes. Add the white wine, and cook until the liquid evaporates. Transfer to a large bowl to let it cool a little.

To the vegetables, add the turkey, eggs, tomatoes, breadcrumbs, oregano, thyme, salt, and pepper. Mix it all  together VERY GENTLY. Pat it into a loaf pan and smear the top with some ketchup. Pop it into the oven for one hour, until it is 165 degrees in the middle. Let cool 5-10 minutes before cutting and serving.

*I like sun-dried tomatoes that come in a container or bag - not packed in oil. If yours are really dry, cover them with water and put them in the microwave for 15 seconds, then drain and chop.