THIS IS THE MOST AMAZING MEATLOAF THAT I HAVE EVER HAD IN MY LIFE!! Sorry mom J
I have to admit I was a bit skeptical upon mixing turkey and beef together; however it was no difference in mixing light and dark meet together. The beef gave the meatloaf a hearty meaty taste while the turkey gave the smooth sweet texture. To top of my skepticism this recipe puts sundried tomatoes into the mix! WHAT!? After making this recipe I will be the first person to tell you I was wrong and I will not be going back to the old way of making meatloaf, this will now be known as Virginia’s meatloaf to all my family and friends J
Just like with most meatloaves, this one is perfectly acceptable to add ketchup or tomato paste to the top. You can add the sauce to the top of the raw or cooked meat the choice is yours.
This recipe also calls for crushed saltine crackers. This can be substituted with anything of your choice that you have around the kitchen such as: bread crumbs, bread pieces, cheerios, crackers, chip, oatmeal, and instant rice.
Ingredients that you will need:20 saltine crackers (or equivalent), 1 egg beaten, 1 small onion diced, 1 garlic clove minced, ½ teaspoon black pepper, 1 cup of tomato sauce ( I used one can of tomato paste and added 2-3 tablespoons of water).
Heat oven to 350*
Mix all ingredients into a mixing bowl
Transfer meat to 9x5 loaf pan, flatten meat in the pan
Cook for 30 minutes or until internal temp reaches 165*
Drain juice. Cut the edges of the meat to ensure a solid removal. Then flip onto a serving plate and cover top with ketchup, tomato sauce or, for my spice lovers, Sriracha.