It’s been awhile since I posted a recipe, and I have to say, last night’s turkey meatloaf was worthy of this honor. Lindsay made the accompanied salad, and Mandy, Sara and Missy were available to tell us how great it all tasted. Enjoying such a healthy Friday night with these women really left me feeling warm and fuzzy. Who needs wine when you’ve got these gals to make you feel like a million bucks?!
I can’t remember where I found this, but apparently it’s called Lyn’s FAVORITE Meatloaf. Two changes I made: Add a few handfulls of chopped sauteed mushrooms to the mix. And instead of one piece of raw bacon, I added three pieces of cooked.
2 lbs. extra lean ground beef
8 oz can of tomato sauce
3 T soy sauce (I use low sodium/lite soy sauce)
1 T onion powder
1 T dried parsley
ground black pepper to taste
4 cloves of garlic, minced
2 whole eggs (you could use Egg Beaters if you want… I used free range eggs)
1/2 c Parmesan cheese (you want the powdery kind, like Kraft in a can, not shreds. This is the binder).
1 piece of raw bacon (trust me. I used Hormel frozen bacon, 40 calories in 1 slice) cut up as fine as you can
Preheat oven to 350 degrees.
Mix everything together in a bowl. I use my hands. Mush it all up good.
Put the mixture into a casserole dish. Smooth the top a bit. Bake uncovered for 1 hour 10 minutes. I checked mine in the center with a meat thermometer (160+). Take it out of the oven and CAREFULLY pour off the fat. Do not hurt yourself. Let the meatloaf rest for 10 minutes, then serve.
