Ready for a little slice of childhood? Mom’s meatloaf recipe will transport you back to being 6 years old again. I can almost hear my mom telling me to finish my green beans before I can leave the table.
Well I love my mom’s original recipe, I have made a few changed to her recipe just to make it a little bit more healthy and more of my own. So the first alteration of the recipe is the ground turkey in lieu of ground beef. I have noticed over the past few years that red meat does not sit well in my stomach anymore, sad I know. Next you will add in eggs, Italian breadcrumbs, onion soup mix, BBQ sauce (not ketchup the second change I made) , and water. Combine all the items together in a bowl. I just use my hands, sans my rings. I find that mushing it all together is the best way to mix it plus you got to form the loaf, so might as well use your hands.Place onto a pre foiled pan, and shape into a loaf. (This is the third thing I changed from mom’s original recipe.) Please do not use a bread pan, I grew up thinking that meatloaf was made in a loaf pan. It is not. Thanks to the food network I remember watching one of my favorite chef’s make a meatloaf and they cooked it this way. By placing the loaf on an open baking sheet it will keep the meat from getting too greasy especially if you use beef. It also makes a nice crust and gives you more edges, which is my favorite part. I also drizzle it with BBQ sauce, my mom used ketchup when I was a kid, but I like the BBQ sauce especially with the ground turkey. Bake at 350 degrees for and hour. Slice and serve with your favorite sides.
THE GROCERY LIST:
2 lbs. ground turkey (or beef) 2 eggs 1 cup Italian Breadcrumbs 3/4 cup BBQ sauce + (1/2 cup to drizzle over top) 1/4 cup water 1 Envelope onion soup mix Bake and 350 degrees for 1 hour.
*Please note that this post may contain affiliate links for your convenience. These involve no extra cost to you, but may result in me receiving a small commission – for which I am very grateful! You can view my full advertising disclosure here.