Turkey Meatloaf

I must admit I had never eaten meatloaf until last weekend. There are several explanations for this – I was a vegetarian for much of my adolescence and young adulthood, it was not part of my parents’ African-influenced Gujarati diet, and it never seemed like a particularly desirable thing to eat. The thought of a ground meat, breadcrumb and ketchup loaf conjured up images of All in the Family and Roseanne, neither of which I associated with nutritious or flavorful cuisine. Besides, we had our own humble food – kitchri, a rice and lentil comfort food that my mom served often enough. Above all else, how could I take seriously a food selected as the stage name of a pitiable rock star?

While the origin of American meatloaf is disputed, the dish became popular as raw ground meat become widely available in supermarkets and home refrigeration became ubiquitous. Like meatballs and sausages, meatloaf utilizes meat scraps and leftovers which are much more affordable than prime cuts. In addition, cereal and vegetable fillers “stretch” the meat so that it can feed more people - this made meatloaf especially popular during the Great Depression.

This loaf provided us with dinner for two nights (it reheats well) as well as one sandwich (a wrap stuffed with meatloaf, lettuce and hummus). I was pleasantly surprised by our invention, inspired by the recipe that my boyfriend’s Grandma Ruth made for him as a child. My friend Michelle’s mom uses rosemary in her meatloaf, which apparently imparts a lovely taste and fragrance. Meatloaf is also very healthy - lowfat meat, vegetables, and a little bit of carbs. How can you go wrong?


Serves 4

Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, chopped
1 pound ground lean turkey

1 cup quick cooking rolled oats or gluten-free bread crumbs
2 celery stalks, thinly sliced (optional)
1/2 cup carrots, grated (optional)

1 teaspoon dried oregano
1 teaspoon poultry rub
2 teaspoons salt

1/2 teaspoon black pepper, freshly ground

16 ounces (1 can) crushed tomatoes
4 ounces (1 can) tomato paste

2 eggs, slightly beaten

Directions
1. Preheat oven to 350 F.
2. Over medium heat, sauté garlic in oil until fragrant. Add onion and sauté until translucent.
3. In a separate bowl, mix all remaining ingredients except eggs.
4. Add cooled onions and eggs to the turkey mixture and transfer to an 8 x 11 glass casserole dish. Shape into a loaf by firming mixture away from the edges (see the last photo above). You can also bake it in a 9 x 5 metal loaf pan.
5. Bake for 90 minutes or until edges are brown. Cool for 5 or 10 minutes before slicing and serving.