One thing I don't enjoy about making meatloaf is that it is usually very labor intensive. Sauteing, chopping and dicing all of the yummy ingredients can take up so much time that it makes it hard to put the meatloaf together in the evenings after work.
On the topic of chopping, I would like to share one of my favorite products with you! While watching an episode of Castle I was enlightened to the existence of Onion Goggles! These glasses are a life saver. My husband and I cook with onions all of the time but I hate how teary eyed I get. Since being gifted (thanks Rusty) a pair I haven't had any tears!
What is your favorite kitchen gadget?
Now to dinner. Tonight's meatloaf was very easy to put together. The only items that required labor were the onions and the tomatoes.
I realized that I was out of Dijon mustard and ended up substituting regular mustard with a splash of FNF seasoning.
I also decided to put the meatloaf in bread pan instead of a casserole dish. I figured that allowing the meatloaf to cook in its own juices the whole time would keep it from being too dry.
The final verdict….EPIC FAILURE! The sauce tasted like sugary tomato juice. The meatloaf itself had NO flavor. To say the least, this meatloaf became dumpster decor and I added a lot more salad to my plate. Basically, you are welcome to try this meatloaf but proceed at your own risk!
1 ¼ pounds 99% fat free ground turkey
1 cup fresh high fiber bread crumbs
1 onion, chopped
¼ cup egg substitute
1 tsp salt substitute
½ tsp black pepper
1 tsp Mrs. Dash, Original
2 cups pureed tomatoes
3 tbsp vinegar
2 tbsp Splenda brown sugar mix, loosely packed
2 tbsp Mustard
½ tsp FNF Seasoning
1 tbsp Worcestershire sauce
¼ cup water, to thin sauce if needed
Preheat oven to 350 degrees.
In a large bowl, combine the turkey, breadcrumbs, onions, egg substitute, salt substitute, pepper, Mrs. Dash and ½ cup of the pureed tomatoes. Shape this mixture into a loaf and place in small baking dish. In a small bowl, Stir together the remaining pureed tomato, vinegar, brown sugar, mustard, Worcestershire and water (if needed). Pour the sauce over the meatloaf.
Bake for 1 hour or until meatloaf is 160 degrees, basting every 15 minutes with sauce and juices.