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Not Your Mother’s Meatloaf

Reasons I love meatloaf. One, it’s super comforting. Two, you can throw anything in it, and it’s still going to taste good. Seriously, anything. Three, it comes together super fast. Four, it’s like a hug on a sheet pan. Like a hug from your grandma on a sheet pan.

I mean, do you need any more reasons than that? I don’t think so.

If you couldn’t tell already, I really love meatloaf.

There’s just something about meatloaf that’s so cozy and comforting! Like enjoying a delicious piece of meatloaf, with a glass of wine, and probably wearing a pair of cozy, fuzzy socks. The picture of comfort!

I know some of you might have a bad taste in your mouth from meatloaves of the past… But this one is totally different! The key to a successful meatloaf is not over-mixing the meat. That is the quickest way to end up with a dense, chewy meatloaf. The way I like to mix meatloaf is by taking my non-dominant hand and folding the mixture over using my fingers as a form of fork. By taking your time, and slowly mixing the meat with the other ingredients, it helps to get the meatloaf light and airy.

I love that you can essentially just clean out your fridge while making this meatloaf! Typically, when I make meatloaf, I always add a chopped onion because I love onions! When I was making this recipe, I had some leftover onions and mushrooms from a previous recipe that I was able to just toss right in! How easy is that? If you had any leftover veggies, you can just throw them into your meatloaf and it’s a perfect way to sneak those extra servings of vegetables in.

Another amazing thing about meatloaf is that you can change up the spices to create a whole new meatloaf! Like I used Italian seasoning because I love the herbs in it, which makes this a more Italian meatloaf! But you could add in more Mediterranean by adding in dill and parsley, with a nice salty snap of some olives! That would also be delicious! In fact, that might be something I have to try next…


1 pound of ground turkey

1/2 cup of breadcrumbs

1/4 cup of ketchup

1/4 cup of parmesan

1 egg

2 cloves of garlic

3 splash of Worcestershire sauce

1/2 teaspoon of soy sauce

1 cup of chopped spinach

1 tablespoon of Italian seasoning

A sprinkle of cayenne pepper

Half of an onion

Preheat the oven to 400 degrees. In a bowl, combine the egg, breadcrumbs, parmesan, and ketchup. I like to stir these together first before I add the meat because I don’t want to overwork the meat. That leads to a dry, dense meatloaf and no one wants that. Then add the meat and mix until slightly combined. Then, add in the garlic, Worcestershire sauce, soy sauce, Italian seasoning, cayenne pepper, chopped onion, and spinach. Using your non-dominant hand, mix the ingredients until just combined. Using your non-dominant hand allows a weaker fold, which helps to not overmix the meat!

Then take the meat and form in a rectangular log on a baking sheet, about 6-8 inches long and about 2 inches high. I like to add a light drizzle of ketchup over the top, but I don’t like to completely cover the top. Then bake in the oven for about 35-40 minutes.

Once the meatloaf is done, allow to rest for about 5-10 minutes so the juices can absorb back into the meatloaf!

I love to serve this with a potato of some kind, mashed potato is my favorite! But some hearty vegetables as a side and you are good to go!

Not only is this meatloaf super juicy and delectable on the first day, but it gets even better the next day! Leftover meatloaf is an amazing thing to have in the fridge!

This meatloaf is so juicy, with a subtle kick from the cayenne, but has a wonderful texture and seasoning from the breadcrumbs. It holds its shape well, but the fork just slides right through it to form the perfect bite!

-Holly Michelle

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