For All You Meatloaf Haters...

Meatloaf.  It's quite the culinary controversy.  It is, I feel, the Mason-Dixon line of American eats.  I've found that most people love it or hate it.  This recipe is here to call all those across the line back into the realm of love --- love for this wonderful slab of goodness.  Many of you may have some bad memories of an oddly-shaped, grayish orb being served that was just plain hard to look at, and even harder to swallow.  I particularly don't have those memories, since my mom, for as long as I can remember, has always been a great cook.  I looked forward to dinner every night growing up.  However, for all you meatloaf haters out there, I hope this recipe will bring you back to the light (which it already has for two of mine and Bethany's close friends).  I only ask that you give it a chance.

This recipe is best used with 93/7 ground turkey.  I wouldn't recommend using 99/1 turkey, as your available time between "just done" and shoe leather gets dreadfully short.  One thing else I must say:  If you don't have all these ingredients or you feel like it's too big of a hassle, it's okay.  You can do without some of them and it will still be really good.  The main things to watch for are the consistency of the loaf before cooking, final internal temperature, and making sure to let it rest before cutting into it.  Other than that, you can really flavor it how you want.  However, I do recommend you try it as written just once. :)  I have posted this recipe of mine also on another blog that I follow, http://www.blessedwithgrace.blogspot.com/, for the weekly Tempt My Tummy Tuesday, where you'll find a recipe gathering every Tuesday. 

Turkey Meatloaf

Meatloaf

• 1 Tbs extra virgin olive oil
• 1/2 large onion, medium dice
• Leaves from 1 sprig of thyme
• 1 clove garlic, chopped fine
• 20 oz. ground turkey (93/7 fat content recommended)
• 1 Tbs dijon mustard
• 2 tsp worcestershire sauce
• 5-7 large basil leaves
• 1/2 cup bread crumbs
• 1/2 tsp kosher salt

Balsamic Glaze

• 1/3 cup tomato ketchup
• 3 Tbs balsamic vinegar
• 1 tsp honey (I never measure honey...too messy and a waste of a measuring spoon.  Just visualize it as you squeeze it in the bowl)
• 1 1/2 tsp dijon mustard
• 1 Tbs raspberry jam or preserves

- Heat oil in a large frying or saute pan over medium-high heat for a few minutes.
- When oil is shimmering, add onions, thyme leaves and a small pinch of kosher salt.  Turn heat to medium.
- Cook onions for about 10 minutes, stirring occasionally, until they get soft and caramelized.
- Add the garlic to the pan and turn off the heat.  Let cool.
- Preheat the oven to 375 F.
- In a large bowl, add the turkey, mustard, worchestershire sauce, basil, bread crumbs and cooled onion mixture.  Mix gently with your hands until fully combined.  Do not add the salt yet.
- Line a sheet pan with aluminum foil and place turkey mixture onto the center of the pan.  Form into a loaf shape, trying to get the overall height of the loaf somewhere around 3 inches.

-In a small bowl, add the ketchup, balsamic vinegar, honey, mustard and raspberry preserves to a bowl and stir to combine.
- Season the top of the loaf with the 1/2 tsp of kosher salt
- Pour a little of the glaze on top of the meatloaf and spread onto all sides.  The amount of glaze really depends on you.  I usually first add enough to give all sides a thin coat and then extra on top.
-Place the sheet pan in the oven and cook until the internal temperature reaches 148 F or for about 35 minutes (for the one in the picture above, it took exactly 36 minutes).
- Let it rest for about 5 - 7 minutes before cutting and serving to allow the temperature to continue rise and juices to redistribute.  Really, don't skip this step.

**This recipe is great for turkey burgers, as well.  Same meatloaf, same glaze, just different shape.  Excellent with all the usual burger fixins'.  Enjoy!!**