My husband loves meatloaf and I do too because you can have it as a main course or eat it for dinner with bread or add it to your salad if you wish. What makes my hair in my neck stand up is the thought of a super dry meatloaf that makes you cough. My very first attempt at a meatloaf was a disaster. We pretty much had to douse it in ketchup to make it edible.
That’s why I like to add other ingredients to the traditional meatloaf to keep it moist. My next one will include something like feta and lots of multi coloured pepper…maybe some sundried tomatoes? What do you think? Are you the traditional meatloaf eater or do you seize the opportunity and add some leftover to the mix?
I am definitely the latter 🙂
Turkey Meatloaf with Lentils and Brown Bulgur
Adapted from The Perfect Pantry
2 Tbsp extra-virgin olive oil
1 large onion, finely chopped
2 Tbsp ground cumin
1 cup cooked lentils
1 cup cooked brown bulgur
1 lb ground turkey
1/2 cup oat meal (ground oats)
2 Tbsp tomato ketchup
Salt and Pepper to taste
Preheat oven to 190C. Mix the ground turkey with the rest of the ingredients apart from the ketchup. Mix it really well with your hands or if it grosses you out then use a big spoon until all the ingredients are well incorporated.
I used the lentils and brown bulgur that I had leftover from a different recipe. I had cooked the lentils with the bulgur in a chicken broth until the lentils were tender but still quite firm.
Spray your pan with some cooking oil before you spoon in the turkey mix. Pour the ketchup on top of the meatloaf and then bake for one hour. Then turn off your oven and let it sit for another 10-15min. Due to the lentil and bulgur mix you may want to increase the baking time for another 15min depending on your oven. Let it cool down completely before you slice it. Enjoy!