Let me start by saying I was always an anti-meatloaf kind of person. I missed the nostalgia train since meatloaf was not something that I grew up with and any dish associated with blurred lines on the source of its contents and questionable texture was just not for me. Fast forward 20+ years where I found myself in my friend Sharon's living room, deep in negotiations with my stomach asking it to please please make some room for one more serving of her amazing and very addictive meatloaf! From then on, saying I was hooked is an understatement!
Sharon was kind enough to share the recipe with me as well as a few of her special twists and I have been making that meatloaf (now with my own interpretations!) ever since. Just like my first experience tasting it, this meatloaf has been a consistent crowd pleaser at my house and one of those dishes that people always want the recipe for (and you know when Grandma asks for the recipe its got to be good!). The great thing is that the recipe is more accessible than you think. Its skeleton comes from the Better Homes and Gardens New CookBook which, as an added bonus, features several non-traditional meatloaf glaze recipes that are fun to try. I've listed the entire recipe for you guys below...including all of the great twists! It's very easy to make and even better to eat!
*As a side note I now understand why recipe's are named after people...it was hard for me to think of any rightful name other than "Sharon's Turkey Meatloaf" since I truly believe her spin is what takes this recipe to the next level and I always think of her when I make it :)
Sharon's Turkey Meatloaf
Prep: 15 mins | Bake: 60-75 mins | Oven: 350ºF
- 2 eggs, beaten
- 1/2 cup seasoned fine dry breadcrumbs
- 1 cup chopped fresh mushrooms
- 1 1/2 cups chopped carrots
- 3 cups chopped broccoli
- 1/2 cup chopped yellow onion
- 3/4 Tbl minced garlic
- 1.25 lbs ground turkey (can also use ground beef or chicken)
- 4 Tbl ketchup
- 2 Tbl worcestershire sauce
- 2 Tbl dijon mustard
- Salt & Pepper to taste (this is completely subjective, I use about 1 Tbl pepper and 4 tsp salt)
- 3/4 cup ketchup
- 1/2 cup brown sugar
- 1 Tbl dijon mustard
- 1 1/2 Tbl Sriracha chili sauce (this is a KEY ingredient...don't use the fakes!)
Preheat oven to 350ºF. In a large bowl beat the 2 eggs and add in the bread crumbs, mushrooms, carrots, broccoli, onion, minced garlic, 4 Tbl ketchup, 2 Tbl worcestershire, 2 Tbl dijon mustard, salt & pepper. (♥Tip: I personally prefer the texture of hand chopped veggies in this recipe...sorry food processor fans.)
Add the ground turkey the the bowl and mix all ingredients together. Lightly pat the mixture into a 9x5 inch loaf pan and bake in the oven for 60-75 mins (until internal temperature reaches 160ºF).
While the meatloaf is baking, prepare the glaze in a small bowl. Combine the ketchup, brown sugar, dijon mustard and Sriracha and stir. Put aside.
During the last 10 mins of baking, spoon the glaze over the meatloaf and allow to continue cooking.
Let the meatloaf stand for 10 mins. Using two spatulas and a knife, carefully cut and serve.