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Title: Alan's Super Good for Your Heart Meatloaf
Categories: Meat Poultry Ground Turkey Meatloaf
Yield: 1 Servings
| 1 1/2 | lb | Ground turkey |
| 1/2 | lb | Hot Italian turkey sausage |
| 1/3 | c | Long-grained rice |
| 2 | tb | To 3 tb Worcestershire sauce |
| 1 | ts | Garlic powder (or more to taste) |
| 1 | ts | To 2 ts dry mustard |
| 1/2 | ts | Curry powder |
| 2 | ts | To 3 ts oregano |
| 1/2 | Onion, sliced | |
| 1 | 8 oz can no-salt tomato sauce | |
| 1 | ts | To 2 ts basil |
Directions: Remove plastic casing from sausages (should be about 4 sausages) and mush by hand. Add to ground turkey (the sausages that is, not the casings which by now should be in the trash) and mush together by hand. Add rice and continue to mush by hand until all three seem evenly distributed (this should be a sensual/tactile experience - if you haven't gotten off by doing it yet, keep mushing). Add Worcestershire sauce, garlic, mustard, curry and oregano (the exact amounts and even specific seasonings used may be varied to taste). Mush some more. Mold into a shape that will fit into your baking pan and slap it in there. Leave at least 1/2 inch of space between the sides of the meat loaf and the pan. Cover top and sides of meat loaf with sliced onions and pour about 1/2 the can of tomato sauce over the top and sprinkle with the basil. Preheat oven to approx 350 degrees. Open oven door and put loaf (still in baking dish) into oven.
After about 30 minutes of cooking time, check loaf (open the oven door first and use pot holders unless you are into S&M and like burning your hands). If it looks too dry add more tomato sauce; if it looks too moist drain off some of the juice (and save). Cook another 15-45 minutes till it has reached the desired degree of doneness (occasionally checking as above the moisture and apply the same remedies if too dry or moist). When done, remove from oven and let stand about 5-10 minutes (you probably should also turn the oven off now). Combine any drained off juices with the remaining tomato sauce and save in the refrigerator to use to keep the meat loaf from drying out when re-heating. Although it (the meat loaf that is, not the leftover sauce) also is great for cold meat loaf sandwiches, especially when served on lightly toasted rye or pumpernickel which have been slathered with with Wizard's special sandwich sauce. Should make roughly 4 portions (more if leftovers used for sandwiches). In spite of the weird instructions (the person who gave me the recipe has a strange sense of humor) this is one of the best meatloaf recipes I have EVER tasted.
To: ALL From: SKERR [QueenTester]
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