Meatloaf. It's what's for supper.

I used to be such a traditionalist when it came to things like meatloaf.  Ground beef, bread crumbs, eggs, onions, green peppers, sometimes a little cheese and smothered with ketchup.  That served with lots of mashed potatoes and a veggie...yum!  But over the last couple of years, I've switched to ground turkey for almost everything.  I can't remember the last time I used ground beef.  There was a bit of resistance of the part of my husband, but I think he's come around, too!

So tonight, what's for supper at casa de Mamma Church?  Meatloaf!  Sort of.  Here's how I make it:

I use a package of ground turkey.  It's a bit more than a pound.  Then I drag my big old food processor out of the pantry (because I am lazy and hate grating things by hand) and grate a small zucchini, a carrot, 1/2 a green pepper and 1/2 an onion.  So yeah, it's "meat"and veggie loaf!  Sometimes ground turkey can be dry, but the zucchini makes it very moist.  

I skip the bread crumbs and use the dregs from the bottom of the rice cake bag.  (My usual breakfast is a brown rice cake with no salt peanut butter and raspberry jam.)   But if you don't have rice cakes, toss in a good handful of oatmeal.  I add one egg to bind it.  Season it anyway you wish.  I used just a bit of salt and pepper and some seasoning from one of the local markets called "Harvest Blend" which is like "Mrs. Dash."  Today I also gave a good squirt of spicy brown mustard too.  Then instead of ketchup (which has lots of sugar in it), I spread the top of the loaf with plain, old tomato sauce.  

Bake it at 375 degrees about an hour.   (As always I recommend a glass baking dish.)

Tonight's meatloaf will be served with some steamed carrots and green beans. 
This isn't anything difficult or flashy or terribly complicated.  It's just dinner.  But it's a good dinner.  Good for the body and for the soul.