Chris' Lazy Man Meatloaf
Chris' Lazy Man Meatloaf is an easy and no fail recipe for making this ultimate comfort food. As is standard with his lazy man approach, everything is mixed together in a large bowl, and combined using a potato masher. It's delicious both when first made, and as leftovers.
Ingredients
- 1 ¼ pounds (20-ounces) ground turkey (93% - 97%)
- 1 large onion, chopped (about 1 ½ cups)
- ½ cup old-fashioned oats
- 1 large egg
- 8 ounce can tomato sauce
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme (optional)
Instructions
- Add all ingredients to a large bowl. Using a potato masher, thoroughly mix all ingredients, pulling from the bottom of the bowl. If you think you've mixed enough, mix some more to ensure that everything is completely combined.
- Let sit for at least 10 minutes to allow ingredients to meld. Mix again with potato masher to again ensure that all ingredients are thoroughly combined.
- Transfer to non-stick aluminum foil lined baking sheet with sides and form into a loaf.
- Bake at 350°F in a non-preheated oven for 1 hour and 30 minutes. Remember that this is a lazy man approach!
- Remove from oven. May let sit for at least 10 minutes to cool a bit.
- Yield: 6 servings.
Tips/Notes
- Add more seasonings if desired, e.g., dried thyme. Remember that this is in the sausage family, so seasonings that go into making sausage can go with this!
- Makes excellent leftovers heated in the microwave, and also amazing sandwiches or combined with a salad when cold. When first served, the meatloaf tends to be a bit crumbly. However, when it has been refrigerated, it holds together very well, so can be sliced thin.
- Also, serve this meatloaf with the Easy Cheesy Potato and Onion Gratin.
Nutrition
Calories: 198kcalCarbohydrates: 9gProtein: 20gFat: 9gSaturated Fat: 2gCholesterol: 100mgSodium: 761mgPotassium: 398mgFiber: 1gSugar: 2gVitamin A: 280IUVitamin C: 4.5mgCalcium: 39mgIron: 2mg
Tried this recipe? Add me to Google's Preferred Sources above.
