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This meatloaf is a serious, I mean serious, crowd pleaser, and one of The Cheese’s FAVE meals. He will eat this all week and then ask for it again on Sunday. Oh, Cheese.

For this recipe, I supplement the ground turkey breast with some chicken or turkey sausage in order to give it some extra kick.

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This recipe makes a LOT of meatloaf. I like to slice up the leftovers and throw a slice or two on the skillet with some provolone cheese and tomato sauce for a delicious meatloaf sandwich.  Yum!

Ingredients:

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2 tablespoons olive oil

2 cups white onion, chopped (1 large onion)

1 1/2 cups celery, chopped (4 small stalks, 2 large stalks)

1 tablespoon chopped garlic (2 cloves)

2 lbs ground turkey breast – organic, if possible

1 lb of turkey or chicken sausage (I used organic hot chicken sausage)

1 tablespoon chopped parsley

3 large eggs, lightly beaten

2/3 cup of whole milk or half and half – organic, if possible

2 1/2 cups panko breadcrumbs

2 tablespoons plus 1 tsp course Kosher Salt

1 tablespoon black pepper

1 jar of your favorite, good quality tomato sauce (Coming from a girl who is really picky about using sauce out of a jar, I will only use Rao’s). OR, use this homemade tomato sauce recipe. 

Serves: 6 -8

Difficulty level: Easy

Prep time: 30 min

Cook time: 40 – 50 min

Directions:

Set your oven to 375 degrees.

Begin by chopping your onion.

Take both ends off the onion.

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Slice the onion in half and peel the skin away.

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Keeping the back end of the onion in place, make long slits down the front of the onion.

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Then slice the onion crosswise.

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Then chop…

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Viola!

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Repeat with the other half.

Next, wash your celery stalks really well.

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Chop the white ends off and toss ’em.

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Chop the tops off and toss ’em.

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Slice the celery in half long wise so that you end up with smaller pieces.

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Then chop the celery.

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Heat your oil in a skillet.

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Add the chopped onions and celery.

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Add 1 tsp course Kosher salt.

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Mix everything together and let the vegetables saute.

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In the meantime, chop your garlic.

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Let the vegetables cook for about 7 – 10 minutes, until the onions becomes translucent and the celery softens.

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Take the saute pan off the heat and allow the vegetables to cool down a bit.

While the vegetables are cooling, let’s make the meatloaf!

In a large bowl and the 2 lbs of ground turkey.

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The chicken sausage I bought were in links.

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Split the links open.

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Take the sausage out of the casing and add it to the turkey. Discard the casing.

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Add the chopped parsley.

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Then the eggs.

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Measure 2/3 cup milk.

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Throw that in.

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Add the panko.

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The 2 TB course Kosher Salt – I know it seems like a lot but this is a LOT of meatloaf.

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1 TB black pepper.

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Lastly, throw in the sauteed vegetables.

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Very gently mix everything together with your hands until all the ingredients are combined.

Line a baking sheet with parchment paper.

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Turn the mixture out on to the parchment and form a rectangle.

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Bake the meatloaf at 375 for 40 – 50 minutes or until a thermometer inserted in the middle reads 160 degrees F.

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Remove the meatloaf and allow it to rest for about ten minutes so that all the juices get back into meatloaf.

See this…

raos-sauce-e1378150563633

 

This stuff is amazing. As a little Italian girl, I am kind of crazy about making my own sauce. But, to speed things up, this is what I use. You can also use it for Zucchini Lasagna, Company Lasagna and Zoodle Pasta with Chicken Sausage.

Slice the meatloaf and spoon your favorite sauce over the top with a little Parmesan cheese and a sprinkle of parsley. Enjoy!!!

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