Meat loaf is so versatile that it lends itself to an almost limitless number of variations. Any meat, poultry or combination there of can go into it . There are even meatless meat loaves. Seasoning possibilities are virtually endless, too. From simple onions and ketchup to exotic spice blends and intriguing vegetables, the flavor profile is literally all over the (world) map.
I’ve made many different meat loaves, but this seems to be everyone’s favorite. It combines Italian sausage and ground turkey with an Italian flavored cast of characters. It makes 2 generous loaves. One for dinner and one to freeze (each loaf will make four servings).
You could also use the extra loaf for some awesome meatloaf sandwiches. I’ve even made eight mini meat loaves
So from meat base to seasoning to cooking vessel, meat loaf is the king of variety. As with all of my recipes, this is just a suggestion based on what i like. Your  meatloaf will be fabulous and I’d love to hear about it.
- 1-1/2 Pounds Bulk Italian Sausage Hot or mild as you choose
- 1-1/4 Pounds Ground Turkey You can use ground chicken, too
- 1 Tblsp. Olive Oil
- 1 Cup Finely chopped Onion
- 4 Large Garlic Cloves Minced
- 1/3 Cup Flat Leaf Parsley Finely chopped
- 1/2 Tsp. Red Pepper Flakes Optional, more or less to taste
- 1 Cup Italian Style Bread Crumbs
- 1 Egg Lightly beaten
- 1 8 Oz. Can Tomato Sauce
- 1 Tblsp. McCorminck Italian Blend Grinder
- 3/4 Cup Pecorino Romano Cheese Finely grated
- Lightly combine the sausage and ground turkey in a large bowl. Your hands are the perfect tool for this. Set aside.
- Heat olive oil in a medium fry pan and add the onion, garlic, parsley, and pepper flakes if you are using them. Cook over medium heat for a few minutes. The onion should soften and the garlic should be fragrant but nothing should be brown. Remove from heat and allow to cool slightly.
- Add the bread crumbs, cheese, Italian seasoning, tomato sauce, cooled onion and garlic mixture, and the beaten eggs. Mix with your hands until well combined.
- Line two 8 X 4 inch loaf pans with plastic wrap. Use a large enough piece to overlap over the top of the loaf. Evenly divide the meat mixture between the two pans. Pack the meat in firmly so that the loaf will be a uniform thickness and hold together as it bakes. Refrigerate for an hour or so to firm things up a bit. You can also make mini loaves if thta's tickles your fancy.
- Remove loaves from refrigerator. Carefully remove the meat from the pans using the plastic wrap. Invert into a shallow baking pan that has been sprayed lightly with cooking spray.
- Bake in a pre-heated 350 degrees oven for one hour or until a meat thermometer registers 165 degrees. remove from the oven.Let rest in the pan for ten minutes. Cover lightly with foil while they rest.
- Cut into thick slices. Serve naked or top with sauteed peppers or chunky tomato sauce.
