Momma’s Turkey “Meatloaf” and Tomato Gravy

momma’s meatloaf and cheese grits

Ah, comfort food at its finest.  There are few dishes that conjure up such everlovin’ childhood coziness as really yummy meatloaf.

Now I’m not talking about a boring, ketchup-drenched slab of gray nothing-ness.  I’m talking about a slow-cooked mixture of spices, herbs, and cheese.  Then, of course, there’s a bit of ground turkey to bring it all together.  And that sweet and tangy tomato gravy that makes it all melt into a nice, warm plate of love.

My sweet friend Andrea asked me to post this recipe last week, and it prompted me to cook up some of that love.  It was a perfect supper for a chilly spring evening.

This meatloaf combines a little of this, a little of that, and a bunch of trial and error from a number of recipes over the years.  The first meatloaf I ever made was my sister’s recipe with curry.  Oooh, it’s so delicious.  But momma’s meatloaf doesn’t have curry in it.  For some reason, as much as my husband and kids love curry in everything else, they don’t love it in meatloaf.  So I regrettably dropped the curry and started playing around with other recipes to create my own version that my family would get excited about.

I took the fresh chopped parsley from my sister’s recipe, then stole fresh parmesan from The Pioneer Woman, lots of Worcestershire because it’s difficult to love a meatloaf without it, and added a bit of Louisiana Hot Sauce because it seriously sends it over the top.

This recipe uses chopped onion, but for my dear friends who can’t deal with onion pieces (you know who you are), substitute with a bit of onion powder.

This dish is super quick to prep, but does take longer to bake than most super momma recipes.  But keep in mind, bake time is money.  Bake time  means help with homework, bills paid, email checked, at least one load of laundry done, and maybe even a mowed lawn!

You can serve this meatloaf with traditional mashed potatoes, but I highly recommend parmesan & cheddar cheese grits instead of potatoes.  You’ll think you died and went to heaven.  Stick the grits in the oven with the meatloaf, increase the oven temp to 375, and bake both a few minutes longer than their recipe times.

Bring on the comfort!  Shake that booty!

 

Momma’s Turkey Meatloaf and Tomato Gravy

print recipe

Serves 6

  • Prep time:  10 minute
  • Bake time:  45 minutes to 1 hour

Ingredients for meatloaf:

  • 1.5 pounds lean ground turkey (93/7)
  • 1 medium onion, chopped
  • 3/4 cup whole wheat panko (or 1/2 cup oats)
  • 1/2 cup egg substitute (or 2 large eggs)
  • 1/2 cup shredded parmesan (parmigiano regianno if possible)
  • 1/4 cup fresh chopped flat leaf parsley + extra for garnish
  • 1/4 cup Lea & Perrins Worcestershire + extra for drizzling over the top
  • 3 Tbsp ketchup
  • 1 tsp Louisiana Hot Sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
Ingredients for tomato gravy:
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 1 tsp dry mustard
  • 1 tsp Worcestershire
  • 1/2 tsp Louisiana Hot Sauce
  • pinch of ground coffee

Directions:

  • Preheat oven to 375
  • Combine all ingredients in a large mixing bowl and blend well with your hands
  • Transfer mixture to a 7 x 11 (or similar) baking dish and drizzle with Worcestershire
  • Bake uncovered for 45 minutes or until cooked through (if baking in the same oven with grits, bake at 375 for an hour)
  • While baking, mix together ingredients for tomato gravy in a medium bowl
  • Garnish with parsley and serve with tomato gravy
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