Traditional Meatloaf

Preheat oven to 350℉.
Place the ground turkey and breadcrumbs into a large mixing bowl.
Chop the onion, bell pepper and celery. Add to the bowl with the ground turkey.
Add ¼ c of the cream of tomato soup, worcestershire sauce, steak seasoning and salt to the meat mixture.
Use your hands and mix the ground turkey and all the added ingredients together until they are well incorporated. If the mixture seems on the dry side, add a couple more tbsp of the cream tomato soup.
Pinch off a quarter size piece of meat mixture and flatten it. Place it on a napkin and microwave on high for 25 sec. Let it cool briefly and then taste it. Add more salt if you think it needs it.
Shape the ground turkey mixture into a loaf and place it in the baking pan.
Add about ½ - ¾ c of water to the bottom of the pan. You want about ½" of water on the bottom of the pan.
Frost the top of the meatloaf with the remaining cream of tomato soup. Cover the baking pan with aluminum foil. Crimp it around the edges of the pan making a seal.
Place the meatloaf in the oven and bake. I normally check the meatloaf at the 1 hr mark with a digital thermometer. When it registers 170℉ it is done. If the meatloaf is not done, put the foil back on as best as you can and return to the oven for 15 min. I find a 3 lb meatloaf usually takes 1hr 15 min to cook in my oven.
Remove the meatloaf from the oven when it is done. Let it rest for 10 min and then transfer it to a platter.
Slice it up and serve. Leftover slices can be individually wrapped in plastic wrap, placed into a freezer bag and frozen for later use.

Equipment

Ingredients

Instructions

Notes

Nutrition

Traditional Meatloaf

Equipment

Ingredients 1x2x3x

Instructions

Notes

Nutrition

Ingredients