Ina Garten's Turkey Meatloaf recipe creates a lighter meal that's full of flavor. Delicious served hot or cold.
Making meatloaf with turkey instead of ground beef is a great way to cut down on fat, whilst still enjoying plenty of flavor. This recipe gives a nice juicy meatloaf that the whole family will enjoy!
A Great Make-Ahead Meal
Meatloaf is one of those dishes that's really easy to make in advance, which is a great time-saver on those days where there's just not enough time to cook.
If you want to make ahead for the next day, then you can store the uncooked meatloaf mixture in the refrigerator for up to 24 hours.
If you decide to freeze the mixture for future use, here's the best way to do it...
- Place a few sheets of foil on top of a baking sheet.
- Place the meatloaf mixture on top of the foil and form it into a loaf shape. Don't put the ketchup on yet - this is best done when you're ready to bake it.
Put the baking sheet into the freezer until the meat hardens.
- Remove the baking sheet from the freezer. Wrap the foil around the meat and put it into a freezer bag for storage.
The mixture will keep well in the freezer for up to one month. Take it out the day before you're ready to cook it and thaw it overnight in the refrigerator.
Wonderful Served Hot or Cold
We all know just how tasty meatloaf is with its classic accompaniment of mashed potato, but it's pretty good served cold, too!
It's amazing in a sandwich with a nice slice of sweet onion and plenty of ketchup!
You can even use it to make a tasty bruschetta - just cut it thin, place it on sliced baguettes and top with tomatoes, garlic, basil, and parsley.