White Cheddar Meatloaf
- 1 lb ground turkey (or ground beef, although I haven't made it with ground beef so I am not sure how it changes the flavor-if you do make this with beef, let me know how it turns out! I would love to hear!)
- 1 tbsp. dried minced onion (I like to use dried onion in meatloaf because the meat holds together better around it. You can certainly use fresh onion if you prefer, I just like the result better with dried onion)
- 2 cloves garlic, minced
- 1 tbsp. worcestershire sauce
- 1 tbsp. and 2 tsp. mustard (I used dijon), divided
- 1 tbsp. and 1/4 cup ketchup, divided
- 1 cup breadcrumbs
- 1/2 cup buttermilk (you could also use regular milk but I like the rich flavor of buttermilk in this recipe)
- 2 eggs
- 1/2 cup sharp white cheddar (I used Beecher's but any sharp white would be good, like Kerry Gold would be AWESOME too!)
- salt and pepper to taste
- 1/4 cup brown sugar
Preheat oven to 375 degrees. In a small bowl, soak the breadcrumbs in the buttermilk for about 5 minutes until the milk is absorbed and the breadcrumbs are moist. In a large bowl, add the turkey, onion, garlic, worcesterhire, 1 tbsp. mustard, 1 tbsp. ketchup, breadcrumbs in buttermilk, eggs, salt and pepper, and cheddar. Mix well (I use my hands). Shape loaf in a large baking dish or loaf pan- I use my Pampered Chef deep covered baker for meatloaf. In a small bowl, mix the remaining ketchup, remaining mustard, and brown sugar. Spoon over meatloaf and spread evenly. Bake 60-65 minutes or until internal temperature reaches 165 degrees. Remove from the oven and cover with foil or baker lid and allow to rest for 10 minutes before cutting. Yum!
Until next time, happy and healthy cooking!