I was craving meatloaf, probably because a friend of mine mentioned it; strange how suggestive thinking works. Anyway, I’ve always loved the Campbell’s Cream of Mushroom soup meatloaf my Mom used to make so I decided to make it a bit healthier by using turkey meat. I didn’t follow any recipe, this is my invention. The meatloaf was delicious. You may notice I didn’t put any eggs in, I forgot, but it didn’t make any difference. The meatloaf held together well and I lowered the cholesterol level of the dish by leaving them out. The recipe made a large meatloaf; would serve up to 6 people. It made great meatloaf sandwiches for lunch.
1 lb. ground Turkey
1 (1 lb.) roll of Honeysuckle White (turkey) Breakfast Sausage
1 can cream of mushroom soup
1 to 2 tsp. Worcestershire sauce
1 cup quick oats (More if you think it needs it)
1 med. onion, finely chopped
Mix the ground turkey and breakfast sausage together in a large bowl. Add 1 can of Cream of Mushroom soup, Worcestershire sauce, onion and oats. Mix together well. Place in large baking dish and shape into loaf. 350 degree oven for 1 hour and about 20 mins. depending on your oven.
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