Friday afternoons, I volunteer at the UCLA Ronald Reagan Medical Center as the Info Desk Lady. My co-volunteer Marty is the Info Desk Guy. Between screening visitors and handling queries like where are the bathrooms, the ER, the gift shop, the cafeteria, and “I’m in labor,” Marty and I discuss things. One afternoon, we discussed Al Capp (a real piece of work).
Last week, I asked him what recipe I should cook for my blog, and he said Turkey Meatloaf with Spicy Tomato Sauce On Top. Marty is definitely a guy. Actually, Marty is a retired political reporter for USA Today, Newsweek, Newsday, and others so he has pretty good stories.
I like Turkey Meatloaf, good idea. Yet, it is easier to cook and eat than photograph, and this one looks like a school science project, lava and all. My recipe tastes better now because Marty said the tomato sauce definitely needs to be spicy. Ran that by Larry and was told, “Who doesn’t know that?” OK, spicier.
Turkey Meatloaf with Spicier Ketchup
- 1 Tbsp. olive oil
- 1/2 large onion, chopped (about 3/4 cup)
- 2 garlic cloves, minced
- 1/2 tsp. Kosher salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 Tbsp. Worcestershire sauce
- 1/3 cup plus 1 Tbsp. ketchup, divided
- 1 1/2 lb. ground lean turkey
- 3/4 cup dry breadcrumbs
- 2 large eggs, slightly beaten
- 1 1/4 tsp. Tabasco sauce
Preheat oven to 375 degrees F. In medium skillet, heat oil over medium heat. Add onions and cook until soft, stirring frequently, about 5 minutes. Add garlic and cook an additional minute, stirring. Add Worcestershire sauce and 1 Tbsp. ketchup, stir until blended, remove from heat.
In large bowl, mix together turkey, breadcrumbs, and 2 eggs (clean hands work best, in my opinion). Add the onion mixture to the meat and blend until well mixed.
Spray a pie dish with non-stick cooking spray, form the turkey mixture into a mound.
In small bowl, mix the remaining ketchup with the Tabasco sauce. Spread evenly over the meatloaf.
Bake 1 hour or until a meat thermometer inserted in the center registers 170 degrees F. Let stand for 5 minutes before serving. Serves 8.