Dump Meatloaf

Recipes - A Cup of Kathy

Saturday, October 13th was absolutely miserable – dank, gray, and wet. There was a definite chill in the air and the recent Indian summer was already a distant memory. Though not a lovely start to our weekend, it was an inspiring day to dust off my autumn/winter recipes and prepare a warm and hearty stick-to-your-ribs dinner of family-pleasing comfort food.

My husband had found a killer meatloaf recipe a couple of years ago in a tweet he’d seen through his “The Haunted Pen” Twitter account (his website, for those who enjoy horror and dark fiction, can be found at www.thehauntedpen.com). It’s quick, it’s easy, it’s delicious and has firmly entrenched itself as a favorite of this family.

While the recipe calls for one pound of beef and one pound of ground turkey, I had only ½ pound of ground turkey on hand. I didn’t reduce the amount of Italian seasoned breadcrumbs or eggs the recipe called for, even though I was using less ground turkey. And since I always like to put my twist on a recipe, I added some Italian seasoning to the mixture. The recipe lists garlic powder and an onion as optional. I skipped the garlic powder. I diced a large onion and microwaved it for 2-1/2 minutes before adding it to the mixture. I also topped the meatloaf with a mixture of brown sugar and ketchup, which I cribbed from a mini meatloaves recipe.

My new loaf pan, bought on clearance for $5.00 at Walmart, lived up to its non-stick claim and easy cleanup.

Dump Meatloaf - A Cup of Kathy

Normally, I would add a vegetable to our meal, but meatloaf and mashed potatoes fit the bill on Saturday quite nicely. My potatoes sported sweet cream spread as well as a liberal dose of Rosemary, which is currently my favorite spice.

Smiling faces and clean plates told me this meal hit a home run – and the leftover meatloaf made my husband a nice sandwich for Sunday’s lunch.

1 lb. ground beef (I use 90% lean)
1 lb. ground turkey (I use 93% lean)
½ cup Italian seasoned breadcrumbs
2 eggs (I use large)
Seasoned salt to taste (I use regular iodized table salt)
Garlic powder to taste
Chopped onions, if desired

1 – Mix ingredients together well.
2 – Place in bread loaf pan (I recommend a non-stick pan for ease of serving your meatloaf).
3 – Bake in the oven at 350 degrees for 45 minutes.
4 – Insert knife in center to check for doneness.

Dump Meatloaf - A Cup of Kathy

What are your favorite fall/winter comfort food recipes?

Drop me a line in the comments below. I’d love to hear from you.

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