I would do anything for meatloaf.

'Tis the season where it is quite cold outside and my mind starts to wander to the land of heavy, protein rich meals. Yesterday was freezing here and all I could think about was delicious, delicious meatloaf. The first thing that you should know about me is that I rarely measure things when I cook but, for the sake of this blog, I will do my best to give accurate measurements. The second thing you should know is that I love cheese. That said, italian turkey meatloaf is on the menu:

Ingredients:

1lb ground turkey

1.5 cups chopped baby portobello mushrooms

5 garlic cloves minced

3/4 cup shaved parmesan

1 egg

1/2 cup italian bread crumbs

1/4 cup ketchup

1.5 tsp italian seasoning blend (oregano, rosemary, crushed red pepper flakes)

1/4 tsp garlic powder

salt, pepper

Additional ketchup for coating on the top

Several things should be noted: I used the 97% fat-free turkey here. It makes me feel less guilty about adding so much cheese. That said, a slightly higher fat turkey, say, 85% fat-free would have a bit higher binding capacity but, I've found with the addition of the egg and just the right amount of bread crumbs that nothing is lacking in that department. Also, limit the ketchup to just 1/4 cup for the same reason. Meat soup is nothing to mess with.

I also prefer to used shaved parmesan rather than grated. I've found that this allows for little cheese-pocket-surprises™ to appear. It also makes for a juicier product when using the low fat meat. On to preparation!

And you guessed it! Throw everything in a bowl and mix it together thoroughly. Form a loaf (or what ever shape you'd like as long as the thickness is even throughout) and place it in a slightly greased baking pan. At this point I like to top the meatloaf with a hearty sprinkling of spices. This forms a delicious crust when baking. Bake at 375ºF for approximately 40 minutes or until the internal temperature is 165º. About 10 minutes before it is done, top with additional ketchup, spreading evenly.

Voila!