One of my favorite dinners as a kid was meatloaf (along with Chicken and Dumplings and Mustard Chicken–I’ll share that one soon). When I got older and learned to cook, I remember asking my mom for the recipe, and she said it was the one on the box. I felt so disappointed for some reason! I guess I thought that it was my mom’s secret recipe or something, but all along every other kid across America was eating the same meatloaf. But then I made it again for myself, and I forgot all about that because it tastes so good. I apologize for not giving you a more creative meatloaf recipe, but this one really is the best. I actually think it’s better than Ina’s, and it’s a lot easier (don’t tell).
I have one helpful tip for you, but it’s not absolutely necessary. If you have time, let the ingredients sit out at room temperature for 30-45 minutes before you mix them together. It makes it easier to mix because everything is looser. Plus, your hands won’t be so freezing from being covered with 38 degree ground turkey.
Total Time: 2 hours
Makes: 2- 2 pound loaves
Difficulty Level: Easy
3 pounds ground turkey
2 envelopes of onion soup mix
1 ¼ cup Italian seasoned breadcrumbs
1 ¼ cup water
1 1/3 cup ketchup, divided
- Preheat oven to 350 degrees Fahrenheit.
- To a large mixing bowl, add the turkey, soup mix, breadcrumbs, eggs, water, and ½ cup of the ketchup.
- Use your hands to loosely toss everything together. You want everything to be well mixed, but don’t overwork the turkey, or else it won’t be as tender and juicy.
- On a half sheet pan, form the turkey mixture into 2 equal loaves.
- Spread the rest of the ketchup on top of each loaf.
- Bake for 75-90 minutes, or until the internal temperature has reached 165 degrees Fahrenheit.
- Let the meatloaves rest for 10 minutes before serving. (Goes well with Sour Cream Mashed Potatoes and Horseradish Dill Baked Carrots)
(slightly adapted from Lipton’s Souperior Meatloaf)