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Turkey Tweets…and Other Necessary Things

Priscilla | Jan 12, 2010


Yesterday, I tweeted about an “incident” here in the Shirer Household.

I made an incredible Turkey Meatloaf from a recipe given to me by one of my best friends who is an awesome cook. I was feeling quite accomplished as a wife and mother to have dinner ready well before supper time (a rare occurrence). I had one of the boys set the table when he got home and we prepared to sit down for a real meal all together.

That’s when it happened.

One son didn’t want to eat because of a hurting tooth. The other was too busy talking to make any major dent in his meal and Jerry – that precious man of mine – had eaten SOMETHING ELSE because he didn’t want any beef and assumed that’s what the meatloaf was made of.

Have you ever wanted to lovingly strangle your family? A wonderful meal prepared and no one in your family anxious to eat it?

URGHHH. I was a bit bitter.

So I tweeted about it.

Lots of you responded asking me to post this recipe – AND IT IS INCREDIBLY TASTY! It is also remarkably easy. Gets your hands messy in the beginning, but then the oven does all the work for an hour.

We swapped recipes for the holidays back in December, remember? We shared delectable treats with each other that were fit for Christmas time, but now we are into the new year – filled with regular evenings, packed with regular activities and we need some regular meals, like Turkey meatloaf and the like, to garnish our tables and fill our family’s tummies.

So here’s the recipe for Turkey Meatloaf via my friend Sharon Jacob. I’m looking forward to your favorite (chicken, beef, spaghetti and other necessities) recipe too!

Turkey Meatloaf
*Priscilla’s note: I normally only make half of this recipe for my family of 5 and there are TONS of left overs – even when they actually eat it! Also, I’d add some Garlic Salt or some sort of salt to this recipe.
4 pounds of ground turkey
2 envelopes of dry onion soup mix like Lipton
4 cloves of garlic (I love garlic)
3 eggs
¼ cup of Ketchup
8 slices of hard toasted bread crumbled up finely
¼ cup of Worcestershire sauce
3 Tablespoons of parsley
1 Tablespoon or oregano
2 Bell Pepper finely chopped (I love bell pepper in meatloaf, you may only use one.)

If the meatloaf looks a little dry just add more ketchup and a little Worcestershire sauce.  I like the Worcestershire kind of smoked taste.

2 tsp of mustard
½ cup of brown sugar
2 tsp of Worcestershire sauce
2/3 cup of ketchup

Preheat oven to about 350 degrees.  In a large bowl mix all of the ingredients for the meatloaf.  Use my hands to make sure that all of the ingredients are well blended.  Place in a pan, no need to grease/oil it.  Bake for about an hour.  Drain off excess grease.  If the juices coming out of the meatloaf are clear, you know it is done.  After about an hour, it should be done.  If it is not done, you may want to cook it for no more than 15 minutes more.

Making the Sauce:
*Priscilla’s note: I like this yummy sauce and would not cut it in half even if I only make half of the meatloaf.

Combine ingredients for the sauce.  (If you do not have ketchup, you can use a small can of tomato sauce and add a little starch to thicken the sauce.  When I made it, I had run out of ketchup so I used tomato sauce and added about ½ tsp of starch.)  Pour sauce over the meatloaf after about an hour of cooking, then let it cook for 10 to 15 minutes more.

Can’t wait to read your necessity-recipes! Until then, these boys are all eating Turkey Meatloaf leftovers – for breakfast, lunch and dinner!