It’s a low-key weekend, thanks to a fall earlier this week, and a nasty ankle sprain. So staying off my feet as much as possible, with icing and elevation, means less kitchen time. But time to admire my birthday flowers from Brian. Thanks!!!
And then I was able to make use of the new OXO Good Grips POP Containers that the kids gave me for my birthday. Gee, I wonder if they think that the two old sugar and flour cannisters that they are replacing are a little old, since they were a wedding gift 37 years ago. Love the new ones!
And since I couldn’t stay away from cooking any longer, I decided to make a favorite – stuffed turkey meatloaf – because I could quickly stir up the ingredients in one big bowl, and throw it into a loaf pan for baking. This is what went down:
Preheat oven to 375 degrees. Coat a large loaf pan with cooking spray.
In a large bowl stir together 1 lb. ground turkey breast, 1/2 cup dry oats, 2 eggs, 1/2 cup ketchup, 1 medium diced onion, 1 diced green bell pepper, 1 minced garlic clove and 1/2 teaspoon black pepper. Spoon half of it into the loaf pan, and press down evenly into the pan.
Mix up one box of Savory Herb stove top stuffing. It will make about 3 cups of stuffing. Spread this evenly into the loaf pan, over the turkey mixture. Then add the remaining meatloaf mixture, pressing evenly over the stuffing. Drizzle the top with ketchup. Pop into hot oven and bake for 45 minutes. Let rest at room temperature before cutting into 6-8 slices. Serve with a big veggie salad.
Out of the oven, minus a slice or two
Oh yes, it was definitely as good as it looks. I love the stuffing in the middle because this meatloaf contains both the protein and the starch in one dish.
Yup, it was a lot of stuffing in the middle, because I used the whole batch, and it was oh-so delish!!!