One of the first recipes that my mother-in-law gave me was for her meatloaf. My husband grew up eating it, and it reminds him of home, so of course I had to perfect it!
I have made a couple (husband-approved) adjustments to the original recipe, and this has become a staple in our house.
- 2 Large Eggs
- 2/3 Cup Milk (I use nonfat)
- 2 Tbsp Dried Onion Flakes
- 2/3 Cup Finely Crushed Whole Wheat Ritz Crackers (about one sleeve of crackers, give or take – I use the food processor)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp rubbed sage
- 1.25 Lbs. Lean Ground Turkey
- 1/2 Cup Ketchup
- 1/4 Cup Packed Brown Sugar
- 1 tsp Worcestershire
1. Preheat oven to 400º. (My oven is convection, so I use the “Convection Roast” setting.)
2. Toss Ritz in food processor and pulse until you get fine crumbs.
3. Throw all meatloaf ingredients in a large mixing bowl and go to town mixing everything together with your hands.
4. Form a loaf on a cookie sheet lined with nonstick foil, or use regular foil and spray with nonstick cooking spray.
5. In small bowl, combine ingredients for the sauce.
6. Apply a thin layer of sauce to the top of your meatloaf.
7. Bake for 40 min. in conventional oven. If using convection, roast 30 min.
8. Let sit 10 min. before slicing. It doesn’t always come out the prettiest, but it sure is yummy! Serve with remaining sauce (and my Honey Roasted Carrots).