Meatloaf has a bad rap.
It is, for sure, a loaf of meat - something that doesn't quite sit well with our well-intentioned ideas of better modern eating (any reality aside). And like cheese balls and Jell-O molds, meatloaf has that aura of 1950's food that's trying a little too hard.
Of course, this being the Ms. Cleaver Chronicles, I'd be somewhat amiss if I didn't proclaim love for the meatloaf. I like meatloaf so much, it's what I ate on my second-first date with Mr. Cleaver. I can only think of one other person who truly appreciates this dish as much as I do (hi Winnie!). But if you haven't eaten meatloaf recently, you really should because it is tasty. And with a few minor modifications, better for you than a hamburger.
A few years ago, I decided to jettison beef from my diet, except for "when it really mattered," meaning I like a good steak every now and again, but by and large ground beef almost never makes it into my kitchen. And really, I don't miss it - most of the things I formerly made with hamburger (or hamburg as Mr. Cleaver says) like tacos, chili and this dish, have enough seasoning that it doesn't make much difference when I use ground turkey meat instead and I feel a little better about eating it. I do what I can.
And so, like the Chili I posted earlier this week, I make my meatloaf with turkey, but feel free to use beef if you want.
Mmm-mm Meatloaf : (Serves 3)
1- 1½lbs ground turkey meat (or beef)
½ onion, finely diced
1 tsp salt
1 tsp pepper
1 tsp thyme
½ sleeve of butter crackers (ie Townhouse or Ritz - not Saltines)
2/3 cup of ketchup
Preheat oven to 350°F. If desired, lightly grease a loaf pan.
Mix all ingredients together in a large mixing bowl using a sturdy spoon or your hands. transfer to pan and make into a "loaf "shape. [Note: To really make a good sized, loaf you'd probably need at least 2 lbs of meat, but I'm only cooking for two here.]
Put in oven and cook for 45 min- 1 hour or until internal temperature reaches 160°F on a meat thermometer.