|This should be called Sharon’s turkey meatloaf.|
Before I moved to Poland, I was part of church staff, and Sharon, our pastor and a wonderful cook, brought something like this for lunch one day. I thought about calling Sharon to get the real recipe, but it was the wee hours of the morning in Tucson while I was putting it together.
It’s perfectly acceptable to call your pastor in the middle of the night when someone’s critically ill, but it’s not OK to call before the sun’s up to get her meatloaf recipe. This is my rendition of Sharon’s meatloaf. If you’re reading this Sharon, feel free to comment and straighten me out.
The zesty sauce is the hightlight of this lean meatloaf.
500 g ground turkey (just over a pound)
1/4 cup bread crumbs
1 small onion
1 tablespoon whole grain mustard
2 tablespoons milk
1/4 teaspoon pepper
1/4 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons brown sugar
4 dashes garlic-flavor Tobasco
Preheat oven to 350 (175 C).
Combine all meatloaf ingredients until just combined.
Fill 6 muffin cups with the meat mixture.
Bake about 20 minutes, drain any fat, liquid, or foam from the pan.
Mix together the sauce ingredients, and spread on top of the meat.
Return to the oven and bake for 15 more minutes.
Note: I started to bake this in a loaf pan, but it was only going to be about an inch deep int the pan, so I switched over to the muffin pan.