It’s January. It’s cold and dreary (even here in L.A.). December was exhausting---juggling jury duty, working, gift shopping, and getting myself over to London took it out of me, not to mention watching my sister prepare a Christmas feast in her flat for her new family, my parents, and me. Now that I’m back, I just want to ease into the flow of all my New Year’s resolutions. I don’t want to hassle in the kitchen, but I do want some comfort when I eat.
This turkey meatloaf is a standard for me, though I often substitute ingredients for whatever I have in the cupboard. A makeshift version I once made with Ritz Crackers was unbelievably good, and the fancy version I tried with thyme and a little white wine was nice, too, though in general meatloaf lends itself to less refined ingredients. I also consider this my Trader Joe’s dish, since I get everything I need for it, except the Worcestershire sauce, at my favorite one-stop shop. Freeze the turkey, keep the ingredients on hand, (pair it with soup in the winter and a salad in the summer) and you always have something healthy and satisfying for dinner. Though I’ve included measurements below, they are guesstimates, as this is really a “pinch of this, dash of that” dish.
- 1 package ground turkey (about 1 lb.)
- 1 egg
- A few dashes of Worcestershire sauce
- A few Tbsp barbecue sauce
- 1 Tbsp yellow mustard
- 1 clove garlic, minced
- ½ cup panko bread crumbs
- salt to taste
- pepper to taste
1) Mix all ingredients together in a bowl. Pour into a loaf pan.
2) Bake at 350 for 45 minutes or up to an hour, depending on your oven.