Turkey Meatloaf (with egg in the middle)

Regina Eisenberg

Here is another recipe – it’s for my Turkey Meatloaf with “egg-in-the-middle” special touch from Gregg’s grandmother, Flora. When the meatloaf is fully cooked & is cut into slices, it will look like traditional meatloaf slices but with a very pretty yellow egg in the center of each meatloaf slice! It’s low-carb, high-protein, low-fat…and a healthy twist to standard beef meatloaf!

Ingredients:

2-2 ½ lbs. ground lean turkey
1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, copped
2 garlic cloves, minced
2 teaspoons kosher salt
½ teaspoon ground cumin
¼ teaspoon nutmeg
2 eggs, raw
6 eggs, hardboiled
1 cup dry breadcrumbs
1 cup ketsup (more or less depending on how much you like ketsup)
Pepper to taste
¼ teaspoon red pepper, flakes not powered

You Will Need:

2 9×5 loaf pans, non-stick

To Prepare:

Hard boil 6 eggs & set aside.
Preheat oven at 350 degrees
In a skillet/pan, add olive oil, onions, garlic & celery. Cook until vegetables are tender but not fully browned.
In a large bowl, mix the 2 raw eggs. Then add ground turkey, the cooked vegetables, ketsup, salt, cumin, nutmeg, breadcrumbs, pepper, red pepper flakes. Mix with large spoon, and then I use my hands to make sure it’s really all mixed well.
Transfer ½ of the meat mixture to the meatloaf pans & pat the mixture down along the bottom of the pan. Each pan (horizontally) should only be ½ filled with the meat mixture at this point – the other top ½ of pan will be filled shortly with the meat mixture.
Take the 6 hardboiled eggs. Place 3 eggs length-wide on top of the meat mixture in each pan. Make sure the eggs are well “nestled”/”tucked” in the meat mixture.
Take the rest of the meat mixture & put on top of the nestled eggs, patting the meat down as you go.
Use your hands to smooth the top of the meatloaf.
Place in oven & bake for 60-90 minutes, until the top starts to brown & is looking well-done.
Remove & cool.
Slice into thick pieces & serve.
(Freezes well)
(Makes great sandwiches!)