Don’t let your meatloaf…

by zydecopaws on April 21, 2010

… be confined to just ground beef. Tonight’s offering was another version of the Notafatty with a decided leaning towards a more traditional meatloaf and using ground turkey instead of ground beef.

Rather than attempting to roll up the ground turkey around the fillings, it was dumped in a big bowl with diced onions, chopped mushrooms, chopped fresh basil and cilantro (and lots of both), about a cup of finely ground oatmeal, and an egg. It was then all mixed up well, molded into a huge log, dusted with Cajun Seasoning mix, salt, and pepper, and sent off to Bubba Ho-Keg to cook at 350°F.

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The picture above is what it looked like going on the grill. Ironically, it actually looks better when it first goes on than it does when it is ready to come off. The ground turkey juices that seep out during the cooking process aren’t the most appealing thing in the world, but it does scrape off easily when it comes time to carve up the meatloaf. You can see what I am talking about in the picture below; all that white runoff has got to go before the concoction is served.

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Once the unpleasant-looking runoff was removed and replaced with a nice mushroom gravy, the meal turned out to be a real hit with the family.

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And yes, those are pickled beets. I’m not making that mistake again…

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