Ok, it's not really my recipe - I got it from Tabasco, but I've modified to make it a bit healthier. If there is someone in your household who doesn't like ground turkey and they think it has to be beef, they will never know the difference. Here's what you will need:
-One to 1.5 pounds of ground turkey - they generally come in packs of this weight
-Three slices of bread (I use whole wheat bread; like I said, I try to make this as healthy as possible)
-One cup of milk
-Two eggs
-1/4 to 1/2 of a minced/diced onion (I generally like sweet, yellow onions or Vidalia onions)
-One tablespoon of ketchup
-One tablespoon of Worcestershire sauce
-1.5 teaspoons of salt
-One teaspoon to one tablespoon of Tabasco (I use the original, but you could use others (e.g., Habanero) if you want more heat - you can also use another hot sauce if you like them better (e.g., Texas Pete)
-One teaspoon of garlic powder or granulated garlic
Get a big bowl and a meatloaf pan. You can go ahead and spray the inside of the meatloaf pan with Pam or other cooking spray if you want. Also, go ahead and pre-heat the oven to 350 degrees.
Here's a hint - make sure the ground turkey is fully defrosted (I'll explain later). Dump it into that big bowl. On top of the turkey, start ripping up the bread into small pieces (about the size of your thumbnail) and putting that with the turkey in the bowl. After the bread is in the bowl, add the milk, eggs (duh, crack them first - don't put the shells in), onion, ketchup, Worcestershire sauce, salt, Tabasco, and garlic. With all that in the bowl, start mixing it up with your hands.
It will probably be a bit cold. That's why you want the turkey fully defrosted. I did it when the turkey was still a bit frozen, and it was quite painful.
Now that its all mixed up, it should all be one big mushy consistency. Put it into the meatloaf pan, pushing it down a bit to make sure it's filling the pan.
Now, here's another hint - get out a cookie sheet and put some aluminum foil on that sheet. Set the meatloaf pan on the cookie sheet. This way, if the meatloaf bubbles up and over during cooking, it will spill on the foil and not in the oven with a big mess.
Put it in the oven for 90 minutes - time and temperature is dependent on how well your oven matches temps. The recipe calls for 350 degrees, I generally move mine up to 375 to be sure.
After cooking, let it sit for about 15 minutes, then slice and serve. I like to dip mine in ketchup and my preferred side is black-eyed peas.
The wife loves this recipe - she always makes me cook two loaves so she can make meatloaf sandwiches through the week.
