I’ll be the first to admit that I’m a lazy cook. I cut corners whenever possible. I’ve no issue with frozen puff pastry, canned chicken broth, rotisserie chickens, or good jarred spaghetti sauce. When I cook dinner, I’m counting on the dish to feed my little family at least twice, if not more. For example, I bought a rotisserie chicken at my local grocery (which is the best local grocery a girl could ever ask for). At the checkout, I mentioned to the cashier that I make one chicken feed my little family at least 4 times. She looked at me in disbelief, which made me explain further. The first night I have a rotisserie, my family enjoys the roasted chicken breasts, either plain or with some sort of sauce lingering in the fridge (my favorite is a hot peach chutney I found at Earth Fare) or Jezebel sauce. The next meal is the thighs (or sometimes whole legs, if we’re reeeeaally hungry), third meal (and sometimes fourth) is the stripped chicken carcass (wings, back, butt) mixed into a salad, soup, burrito, or tacos. The last meal or two or three, is made from the stock (my stock is a lot like Tyler Florence’s).
I make meatloaf that feeds us for almost a week. Meatloaf the first night, meatloaf sandwiches the next, meatloaf tacos the third, meatloaf chili the last. This basic recipe is based on my Dad’s meatloaf—the meatloaf I grew up on (and the one I can make in my sleep). Bear with me on measurements, this is a very season-to-taste type dish.
In a big bowl, dump:
1 pound ground turkey (I grew up on ground chuck, but this is just as good and less fatty)
1 medium to large onion, diced
1-2 chopped celery stalks
1-2 grated carrots
5-7 crushed matzo crackers (my Dad always used a sleeve of saltine crackers)
1-2 TBS mustard (I usually use Dijon, but yellow is fine. I’ve even used Chinese spicy mustard)
2-3 TBS ketchup (any type, even natural or homemade)
1 tsp House Seasoning (mine’s based off of this, but with a 1:1:1 ratio)
1tsp dried thyme
1-2 large eggs
Optional, any or all of the following:
½ tsp ground dried sage, tarragon, and/or rosemary
1 tsp Italian seasoning
Finely diced sundried tomatoes
1 diced bell pepper (any type)
Oats instead of matzo
Rice instead of matzo
Ritz (or other butter crackers) instead of matzo
Frozen spinach (thawed and drained)
Lightly blend everything with your clean hands (it’s squishy, and a good stress reliever; it’s also a good task for kids) Dump the mess onto a greased or sprayed cookie sheet (or jelly roll pan) and shape. I’ve shaped this many ways, form the traditional baton with a ketchup trough karate chopped in the middle, to a good fake out of a stomach (fun for Halloween).
Of course you need to cover it with a ketchup glaze first
Bake 375 for 40-50 minutes. Meatloaf should be completely cooked through, with no crunch to the veg, but not dried out. Serve as is, or as one of the above suggestions.