Ingredients:

All of my meatloaves start with the same base:

  • 2 or 2.5lbs of ~93% lean ground turkey
  • 1 cup old fashioned oats
  • 1 packet of Lipton Recipe Secrets Onion Soup & Dip Mix
  • A few dashes of Worcestershire Sauce

For the pesto meatloaf, I then add:

  • Between 3/4s of a cup and 1 cup of grated parmesan cheese (I either grate it straight off the block or dice up the shredded Parmesan that comes in a bag – avoid using the powdered stuff from the cylinder containers)
  • Between 3/4s of a cup and 1 cup of Kirkland brand pesto (if you don’t have access to Costco, you can use another brand, but check the ingredients and make sure that it uses olive oil and not some other vegetable oil – then it’s not real pesto, it’s heresy)
  • 1/3rd of a can of Del Monte Fire Roasted Corn

You will also need PAM for the tray and a pair of powder-free rubber gloves for mixing everything together

Preparation:

  1. Pre-heat the oven to 350 degrees
  2. PAM the entire inside of the meatloaf tray
  3. Put the ground turkey into a large bowl, then add the dry ingredients (oats, soup mix, cheese)
  4. Drain all of the excess liquid from the can, then add in the corn
  5. Add the pesto and a little bit of the Worcestershire sauce
  6. Mix everything together. You’re going to want to make sure that the corn is distributed relatively evenly, because if it clumps together in one area, that area won’t hold together when you slice the meatloaf
  7. As you’re mixing everything together, pay attention to the consistency. If it’s very wet (and very malleable), you should add some more oats in and remix. If it’s very dry (and hard to mix) add some more pesto or some more Worcestershire.
  8. Once everything is mixed, put it into the meatloaf tray, and gently push it around so that there aren’t gaps in the corners.
  9. Lightly drag a fork across the top so that it’s relatively flat.
  10. Add a layer of grated parmesan cheese on top if you have any left over
  11. Put it in the oven for one hour at 350 degrees.
  12. After the hour is up, take the meatloaf out and (while being careful to hold the meatloaf so that it stays in the pan) tip the pan over the sink so that the excess liquid drains out of the pan (it’s mostly water from the corn)
  13. Put the meatloaf back in the oven for five minutes
  14. Take the meatloaf out and let it sit for 15 minutes before cutting it. It is then ready to serve.

Final notes:

  • I always make two meatloaves at once. I’m not sure if this actually effects the cook time, but it might.
  • Feel free to experiment. I rarely know what I’m going to put into a meatloaf until I’m at Publix, and half the time that plan changes when I’m actually making the meatloaf.
  • The Sriracha meatloaf used diced red onion, Kikkoman Sriracha Hot Chili Sauce, Fresh Market Organic Texas Style BBQ Sauce, and Bulls-Eye BBQ Sauce. Shredded cheddar mix was the crust. I eyeballed it completely and can’t tell you what amounts I used, except that it was 50/50 between the two BBQ sauces, and use the Sriracha sparingly.
  • The fajita meatloaf used diced bell pepper, a bit of diced red onion, a bit of the fire roasted corn, Fresh Market Organic Texas Style BBQ Sauce, and a fajita spices mix (http://allrecipes.com/recipe/232967/fajita-seasoning/). Kraft Mexican cheese mix was the crust. The fajita spices were both mixed into the meatloaf and drizzled on the crust.

 

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