Tuesday, August 26, 2008

Old Fashioned Meatloaf

When Jim lived in Houston he had a co-worker named Mike who’s wife would make meatloaf once a week. The day after meatloaf night, Mike’s sweet wife would send two meatloaf sandwiches to work with him. One was for Mike and one was for Jim. Most often than not, Jim would eat his sandwich for breakfast because he loved them so much. I couldn't believe he couldn't wait until lunch so I knew that I must have this magic recipe. I was thrilled when the recipe was forwarded to my inbox, and even more stoked to read how easy it was to put together. I’ve made meatloaf for Jim a dozen times, and this foolproof recipe works every time...but you know ME, I tend to tweak the recipe each time depending on what I have in the fridge. Once I even finely diced a carrot and "hid" the veggie inside.

Here is the basic recipe – it’s a winner. Thank you so much Mike’s wife!

Old Fashion Meatloaf
1 lb of ground turkey
1 t salt
Pinch of pepper
Minced onions
1 egg, beaten
2/3 cup of oats (bread crumbs or crushed bran cereal works too)
1 can of crushed tomatoes
Dash soy sauce
Dash Worcestershire sauce
1 t dried thyme
1/2 cup ketchup
2 T mustard
3 T brown sugar

Mix all of the ingredients up to the dried thyme and shape into a loaf and put in a 9X13 pan. For the topping: mix the last three ingredients, 1/2 cup of ketchup, 2 Tbs. mustard and 3 Tbs. of brown sugar. Pour the topping over the loaf and bake at 350 for 45 min. to 1 hour.  That's it folks. Easy and simple to prepare and DELISH!

On this particular day, I took the old fashioned recipe and made it my own way. The ingredients are:

1 lb turkey, Egg substitute, Worcestershire sauce, Soy Sauce, Garlic minced, Quick Oats, Whole milk, Onion, Italian seasoning, Thyme, Parmesan chive butter, Basil, Ketchup, Dijon mustard, Brown sugar and Saltgrass seven seasonings.

In a mixing bowl I added the turkey, 1/4 C egg substitute, dash of thyme, squirt of soy sauce, squirt of Worcestershire sauce, squirt of basil from a tube in the fridge, squirt of spicy mustard and 1/4 cup of whole milk – mix gently.

In a saute pan I added a chopped onion and a tablespoon of olive oil. Saute on low until onions are almost translucent. Throw in a pinch of Italian seasoning (the generic kind you find at the supermarket in the spice aisle), a tablespoon of minced garlic (you know me, love my garlic) and stir to combine.  Continue to saute over low heat.

Because I had it in the fridge, I took out my homemade Parmesan Chive Butter and added two pats to the onion and garlic mixture. It smelled so good! When the butter is melted, take this mixture off heat and let it cool (you will be mixing this with your hands soon).

To the meat mixture add quick oats, your cooled onion mixture and a can of DRAINED crushed tomatoes. If you don't like chunks of tomatoes just chop them up by hand or in a blender. They really add flavor to the recipe, I would not omit them.

Once everything is in the bowl, mix gently. Over mixing the meat will make it tough, so be gentle but thorough. Spread mixture in a casserole dish.

I use a casserole dish instead of a loaf pan because the topping on this meatloaf is so good I want it to cover more surface area.

Next, place your empty mixing bowl on the floor and let your two dogs clean it for you.

But you don't have to be like me.

They are so cute ... and happy!

To the meat dish I sprinkled lightly with Seven Spice blend from Saltgrass. Saltgrass is a chain restaurant in Texas specializing in steaks, chicken and seafood on the grill. Their 7 spice seasoning is excellent and one of these days I will attempt to recreate it in my kitchen - don't worry, I will share it on HWM for sure! Until then, you can find it online here.

The glaze on top is so yummy because the brown sugar gives it a sweet and caramel flavor. Add ½ cup ketchup to 2 tablespoons of mustard and 3 tablespoons of brown sugar.  Adjust the proportions to your taste.

Mix these three ingredients together and spread evenly over the meat mixture. Bake at 350 degrees for 45 minutes to 1 hour.

From experience I've learned that after an hour of cooking, the meatloaf really needs to rest for 10 to 15 minutes. The first time I made this I took out the corner slice right away and there was a lot of liquid. I was afraid it would be soggy so I spooned out all the liquid. Once it rested the meatloaf was too dry. I learned that if you let it rest after pulling the meatloaf out of the oven, the liquid will be re-absorbed and perfectly moist.

Home with Mandy Tip! I take the leftovers and cut them into squares the size of bread slices. Place these on a baking sheet and flash freeze them (one hour) and then place each slice in a zip top bag and put back in the freezer. Jim makes meatloaf sandwiches by defrosting and heating one square of meatloaf at a time.

{Old Fashioned Meatloaf}


  1. this recipe - especially the glaze - looks yummmmy. what happened to the can of crushed tomatoes though? I see them in your ingredients pics, but not in the loaf itself. i'm just curious as tomatoes in meatloaf kind of scares me.

  2. I forgot to mention the tomatoes! So sorry. They go in with the meat mixture - and please don't be afraid. If you don't want to see big chunks of tomato, just pulse in a blender a few times to break them up.

    I will fix the recipe. Thanks!

  3. thanks! will definitely try it out!


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