July 13, 2009 
Turkey Meatloaf ala @Madame Maracas
(this is a very NON-traditional loaf, I looked at traditional recipes for proportions, altered for my dietary needs (low salt, fat, cholesterol, high protein) as well as my quirky ideas about seasoning. I’m not one to obey a lot of rules. it does come out dense, but not dry at all)
Preheat oven to 400 degrees F
Spray meatloaf pan w/”pam” or whatever (I hate dishes)
Place pan on a cookie sheet (for drips & a lil temperature control)
1 lb ground turkey (beef or whatever you like can be subbed)
1 cup commerical bread crumbs (I like whole wheat ones best, more protein per gram & a nuttier flavor, but that’s me and my dietary stuffs)
1/4 cup total parmesean & romano (commerically grated) cheese
1 thingie of eggbeaters (again my dietary thing but I think it’s supposed to be 1 or 2 eggs worth)
1 cup 2 % milk
few dashes low sodium Tamari Soy
few dashes White Worchestershire Sauce (reg if white not avail)
1 heaping tblsp Plochman’s stoneground mustard
1 heaping tblsp commercial minced garlic
1 HUGE sweet onion, diced, sauteed on a “pammed” pan w/a bit of Smart Balance (cardio – friendly butter substitute)
3 cloves garlic, minced, sauteed same pan as onions
1/8 cup green onions, minced, sauteed same pan as onions
basil
tarragon
thyme
Mrs. Dash lemon Pepper (NOT salted)
sage
paprika
holy trio (black white red pepper in varying % depending on my mood, or if beef or turkey I adjust there)
I take the ground turkey or whatever out of fridge so that my fingers don’t freeze up and it’s more manageable.
In a big bowl, I mix the dry stuffs, seasonings, bread crumbs, etc.
Add mustard and commercially minced garlic, mix it in.
Add tamari soy, worchestershire, mix it in
Add egg beaters & milk, mix it in.
It’s pretty doughy now, I’m doing the mix in stages to be sure that all the stuff saturates and I don’t get pockets of cheese nodes or soy heavy spots, etc.
Add veggies I sauteed, mix it in.
Pour this doughy stuffs on top of turkey that’s now in an even larger mixing bowl. Make like 4 year old in a muddy back yard and squish it together till it’s as even as you can stand it.
Chunk by chunk I put it into the pre-”pammed” loaf pan, making sure to fill the lower corners so I don’t get air pockets, stuff cooks evener, no pools of goo at the bottom.
When I’m finishing the fill, I flatten the top out, again even the edges to the sides of the pan, maybe a lil higher in the middle, a lil lower at the pan edges, but smooth mostly.
Pour tomato sauce over the loaf, shimmying the pan side to side to get the sauce to settle evenly and cover all the loaf just to the lip of the pan.
Slide the loaf on top of a cookie sheet and then onto a middle rack in the preheated oven for 55 – 60 minutes (my electric oven at least).
Time’s up! Take sheet w/loaf pan out of oven, put the pan on a cool burner w/out the sheet underneath to allow for better cooling.
After about 20 mins, it’s set up enough to be pre sliced in pan, eaten, etc. Sometimes I have leftover sauce that I’ll store in the fridge and put on the warm loaf for a nice contrast.
This gives 8 rather decent sized slices, takes about an hour and 1/2 total, maybe more w/the veggie prep.
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