We go out to eat regularly and sometimes my husband will order the meatloaf or meatballs. He always tells me that this meatloaf or meatballs isn’t as good as yours. He doesn’t say it to be nice because he isn’t that way. I don’t know why many ….most…….(BUT NOT ALL)……restaurants serve FORKING AWFUL meatloafs and meatballs that have a bad texture or just aren’t flavored correctly or both problems ………I guess I’ve been making meatloaves and meatballs a bunch of times for lots of years so I can make them in my sleep. Anyways Sprouts Market had a sale on Ground Turkey with $1.99 a lb for three lb. packages and Frys Grocery Store had all kinds of fresh herbs on sale for .59 cents a package so I made individual meatloafs (meatloaves is also correct spelling…I looked it up). The meatloafs freeze well. I like to have meatloafs and meatballs in my freezer so I have a quick easy meal sometimes. I didn’t write down the exact measurements for the sauce I made. I always use either my slow cooked (6 hours) peeled tomatoes that come out very sweet or Italian canned tomatoes. I do usually but not always add a squirt of ketchup, a glug of Worcestershire and a big dash of Franks Red Hot Sauce. Not today but sometimes I add Korean Red Pepper Paste or Jamaican Picapeppa Sauce to the tomatoes for a different taste. These meatloafs come out Flavorful, Moist and Delicious and the extras will freeze and reheat very well. This recipe makes 19.5 meatloafs.

Ingredients for 19 servings

3 lbs ground turkey 85% lean

5.5 oz. shallots – fine chopped

1 celery rib – fine chopped

1 carrot – fine chopped

1/2 red pepper – fine chopped

1 fresno pepper – fine chopped

2 Tablespoons canola oil

2 Tablespoons vegetable base (for flavor and to use less salt)

1 Tablespoon ground black pepper

1 teaspoon course sea salt

6 eggs – lightly beaten

1 Tablespoon + 1 teaspoon fresh thyme

1/2 oz fresh basil leaves – well chopped

1/2 oz fine snipped fresh chives

3 cups whole wheat panko bread crumbs

4 Tablespoons water (or turkey stock or turkey drippings if you have any…today I used water and it was enough)

non stick spray

Directions

Set oven to 350 degrees F.

Get a fry pan on medium high heat and add the oil. When the oil is hot add the shallots, celery, carrot, red pepper and Fresno pepper. Cook a few minutes and then stir in the soup base, salt and pepper. Cook till soft and take off the heat and put to the side.

In a BIG mixing bowl add the turkey, eggs, herbs, panko and water mix well. When the fry pan contents with the shallots is cool add them to the turkey mix and mix well.

Spray your baking sheets with non stick spray. Get out a scale and measure 4 ounces of meatloaf mix and make individual meatloafs. Fill up your baking sheets till you are done. You should have 19 and one 1/2 meatloafs.

Put them in the oven till they are done. (should be about 20 minutes).

Serve with a traditional or non-traditional meatloaf sauce. I like slow cooked tomatoes or Italian canned tomatoes spiked with ketchup, Worcestershire sauce and Franks Hot Sauce. The meatloafs will be Flavorful, Moist and Delicious!