Meatloaf My Way
The week is almost over. It’s been a hectic but wonderful one. So many things happened: I did and redid homework, graded quizzes, wrapped presents, exchanged presents, met with friends, cooked pasta, baked muffins, and even mentally traveled to Morocco for my half sister Maria’s wedding. Even though we didn’t grow up together, I would have loved to be there for her wedding. Maria is a beautiful and smart 23-year-old banker with many talents. I wish her all the happiness in the world.
Tonight, I had a great dinner. I made turkey meatloaf my way (what do I not do my way?). I’ve always had this great meatloaf recipe, but this time I made changes inspired by my favorite of all cheeses: La Vache Qui Rit, The Laughing Cow. I grew up eating a tartine with La Vache Qui Rit every morning for breakfast for 23 years. Can you believe that?! 365 delicious and creamy wedges of cheese multiplied by 23! Do the math!
When I glimpsed the motherly red cow laughing on the circular box at Publix, I got an adrenaline rush. I thought I saw my own mother. They both were there for me every single day of my 23 blissful years, after all. I love adding cheese to my meatloaf. I have made the same meatloaf before with Feta cheese—and it’s fantastic. Any creamy, strong-flavored, easy to blend cheese would work—whatever cheese you have on hand would work, even if it’s a hard cheese that you have to grate.
But, consider buying La Vache Qui Rit—not only will you love it in this meatloaf, but you’ll have a few wedges left for a great-tasting, easy to transport snack. It comes in many flavors and is available light.
Meatloaf My Way
2 slices wheat bread, crusts removed
1/4 cup milk
1 1/4 pounds ground turkey breast
1 egg, beaten
Salt and freshly ground pepper
1 teaspoon dried oregano
1 teaspoon ground sage
½ teaspoon ground mustard
2 garlic cloves, minced
1 small onion, grated
1 tablespoon chopped parsley
4 wedges Original or Garlic Herb La Vache Qui Rit (or 2 to 3 ounces of Feta)
Preheat the oven to 350 degrees Fahrenheit.
Tear the bread into pieces in a large mixing bowl. Add the milk and allow the bread to soak. Add the turkey, egg, salt, pepper, oregano, sage, mustard powder, garlic, onion, parsley and cheese. Mix until all the ingredients are well blended.
Press the mixture into an 8×4 loaf pan. Bake 50 to 55 minutes.