BRUSH
Keeping It Clean

We need to thank the mother of a patient, Jenna Moyer, for this delicious meatloaf recipe. Every family seems to have a favorite. Maybe this one will become yours.

Please read the entire recipe before you start.

Preheat oven to 350°.

Lightly oil a 9" x 5" loaf pan, set aside.

In a medium size skillet, heat:

• ¼ c. olive oil

Sauté until translucent, about 10 minutes:

• 2 c. yellow onions, finely chopped

Then add to the pan:

• 1½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. fresh ground nutmeg
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1/8 tsp. cayenne (ground red) pepper
• 5 cloves garlic minced or put through a garlic press

Cook this mixture about 2 minutes, until the garlic releases its fragrance. Do not overcook, the garlic will become bitter.

Add to the mixture:

• 1½ c. dry white wine or chicken broth.

Remove from heat and cool to room temperature.

Assemble the meatloaf

To the cooked and cooled mixture add:

• 1¼ c. unseasoned dry breadcrumbs
• 2 large eggs
• ½ c. flat-leaf (Italian) parsley, chopped fine
• 3/4 c. tomato sauce

Combine with:

• 2 lb. ground turkey breast (organic or Kosher is preferred)

Pack the mixture into the prepared loaf pan. Spread ½ c. tomato sauce over the top of the meatloaf. Place on a cookie sheet lined with foil to catch the drips.

Bake for 1¼ to 1½ hours or until a meat thermometer reads 165°.

Let the meatloaf stand at room temperature for at least 10 minutes before slicing. Slice 3/4 inch thick, serve warm, room temperature or even chilled.

This meatloaf tastes even better the next day and will keep for about 3 days.

Serves 6-8.

a Moyer Family recipe