Tender and juicy, this turkey meat loaf was prepped and out of the oven in just one hour - a blessing to be sure on a busy weeknight. Its flavor and moistness I attribute to the marinade-slash-sauce that I discovered a while back and used here. It's called Narsai's Assyrian Pomegranate Marinade. The promo says ". . . it's not only fabulous with lamb but goes equally well with beef and pork." Well, add turkey to that list because this meat loaf tasted fabulous. The marinade ingredients are red wine, pomegranate concentrate, herbs, spices and garlic. No catsup needed. And no beef or pork needed to moisten up the turkey and raise the fat content.
This recipe will yield a large amount of meatloaf - enough for dinner, several lunches, plus leftovers in the middle of the week. If you have a small family, cut the finished loaf in half and freeze for another time.
Quick and Easy Turkey Meatloaf
Christine's Original Recipe
2 1/2 pounds ground turkey (I think I used closer to 3 lbs.)
1 cup sweet onion, such as Walla Walla, chopped fine
2 teaspoons dried basil
2 teaspoons dried oregano
1 cup finely ground bread crumbs
2 teaspoons Spike seasoning
2/3 cup Narsai's Assyrian Marinade
2 teaspoons kosher salt
1/2 teaspoon freshly ground black peppercorns
olive oil spray
Pre-heat the oven to 375 degrees.
Spray an oblong, 9"x11" baking pan (glass preferred) with the olive oil spray.
Place the rest of the ingredients into a large bowl and, using your clean hands, mix thoroughly.
Plop the meat mixture into the prepared pan and pat it evenly to the edges.
Bake in the oven for 45 minutes or until the meat has pulled away from the edges of the pan and the juices are bubbling wildly.
Out of the oven, allow it to settle down for about 15 minutes then slice and serve.
Unless you're a die-hard catsup user, you can skip it here. The meat loaf is that good on its own.
If you really can't do without the catsup, here's another recipe that employs lots of it.
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