The best meatloaf I’ve ever had, and it’s mine!

Meatloaf is one of those unsung crowd-pleasing dishes that nobody ever seems to write about. There are some recipes but many times they try to make it fancier than the simplicity of a block of cooked ground meat can sustain. Meat loaf should be simple, comfort food, but there’s still zillions of variations on it. Tonight I decided I wanted a turkey meat loaf and I decided to wing it, no recipe. I had an idea what I wanted to make but it was pretty much unformed until I started.

The thing with ground chicken or turkey is that it has little flavor on its own but it’s great as sucking up and enhancing whatever flavors you add to it. Get it right and it’s delicious, under-season it and it’s gonna be bland bland bland! Also, it’s very lean which is why its so healthy, but a small amount of strategic fat adds a bit of richness and depth. This came out so well that I just had to write it down before I forgot what I did!

Ingredients:
1 large onion, chopped
2 cloves garlic, chopped
1kg (2 lbs) ground turkey or chicken (aka turkey mince)
1 egg
2 inches worth crackers or saltines (unsalted). I used table water crackers but any plain cracker will do. If you don’t have them use breadcrumbs. Stale is fine!
2 tbsp dark soy sauce
120g (4 oz) grated cheddar cheese
1/2 tsp ground savory
1/2 tsp ground sage
1 tsp oregano
1/2 tsp chili powder
a couple of twists of black pepper
1/3 cup ketchup

for the glaze:
1/4 cup ketchup
1/4 cup sweet soy syrup (or use teriyaki sauce)
Alternatively use a can of condensed tomato soup and add plain soy sauce and a bit of sugar.

Method:
Pre-heat the oven to 425 degrees F, 210 degrees C. In a small frying pan put some olive oil and saute the onion on medium heat until it begins to soften, then add the garlic and saute for 2 minutes before removing from the heat. We don’t want them cooked, just have the edge taken off of them. Add them to the rest of the ingredients in a big bowl and mix well. Don’t add any extra salt, you won’t need it. There’s salt in the cheese, soy, and ketchup and that’s enough. Once combined well put a spoon of the mix on a plate and microwave it for a minute, then let cool and taste. There should be a bit of richness from the cheese, saltiness and umami from the soy, and umami, sweet, sour, and saltiness from the ketchup. If you want more richness add cheese, if it needs more zing add a bit more ketchup, and if it needs salt add more soy. Keep microwaving and testing until the balance is right. If you can’t taste the herbs that doesn’t mean you need to add more, this is because the herbs need more cooking time for the flavors to come out. You want the consistency to be thick enough to hold it’s shape, if it’s a bit too loose add some more crushed crackers or breadcrumbs. The crackers and breadcrumbs have 2 functions: one is to make it hold together, the other is to absorb the juices and keep the flavor from running out.
I prefer to put the mix into a bread tin although any dish will you. You can mold this into any shape you want or just lump it into a blob, just make sure whatever you cook it in has sides as there’s going to be some juice! It’s not huge amounts as this dish is pretty lean but there will be some. Don’t pour it away, it’s delicious! Once in the oven this will need to cook 45 minute to an hour depending on the shape you make it. As for the glaze if you want to get fancy you can brush it on halfway through cooking or if you’re pressed for time add it at the beginning, it’s just going to be a bit more crispy. Don’t be sparing, slather it on! Make sure that you get the meat up to 160F/70C as this will kill any salmonella or other bugs, and underdone chicken is horrible tasting anyway. Serve with your choice of starch and veggies.
Everyone loved this at my dinner table tonight. I gave my 2 year old son a big chunk and it all went down the hatch. I’ve been told that we will be having this again.

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