Andrew went to the cabin a few weekends ago, and I knew just what I was gonna make while he was gone, all the things he doesn't like like meatloaf and spaghetti.

So I decided to give Skinny Kitchen's Ball Park Meatloaf a shot, and I'm so glad I did, I made a few modifications based on my fridge which I'll note below.

What's perfect about this for me since A doesn't like it is meatloaf freezes great for sandwiches later. In fact today at work I pulled a saran wrapped slice out of the freezer, let it hang in the fridge at work until lunch and zapped it for a minute and half to sandwich perfection.

Skinny Kitchen’s Ball Park Turkey Meatloaf
Prep Time: 10 minutes
Bake Time: 60 minutes

Meatloaf Ingredients

• 1-1¼ pounds package ground turkey
• ½ cup sweet pickle relish
• ⅓ cup spicy brown mustard or regular mustard (I used a mix of two deli mustards I had)
• 1 small onion, chopped (I love onion so and didn't have a baby one so I used a fairly big one)
• 1 slice whole wheat or multi-grain bread made into crumbs, (about ½ cup crumbs) - This recipe finally gave me my AHA moment on the whole wheat breadcrumbs I can never find at the store, toast bread and pop them in your rocket! DUH!
• 1 egg white - I put the whole egg in there since I didn't wanna deal with having a random yolk. Plus the added fat of 1 yolk across all the servings makes it not matter so much.
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• Fresh ground pepper
• I had some shredded cheddar cheese I needed to use up, I added that into mine, but I don't think it really had much effect, I'll leave it out next time.
• Topping - OMG I'm long been a fan of what I call May-up (Mayo and Ketchup mixed together, but ketchup and mustard is amazing too, and far less fatty!)
• 2 tablespoons ketchup
• 1 tablespoon spicy brown mustard or regular mustard

Instructions

1. Preheat oven to 350 degrees.  Line a baking pan or cooking sheet with foil. Set aside.

2. To make bread crumbs: Toast 1 slice bread. Keep the crust on, add to blender or food processor and pulse into crumbs. (WHY did I not think of this!)

3. In a large bowl, add the crumbs and all the meatloaf ingredients and mix well.

4. Place meatloaf mixture in the center of the baking pan and shape into a 12 x 4 inch loaf by hand.  Bake for 60 minutes.

5. Remove meatloaf from oven. In a small bowl, combine the ketchup and mustard.  Spread topping all over top of loaf.  Let sit for at least 5 minutes.  Cut into 12 slices.

Transfer to a platter so you don't have to look at all that gross fat!

Makes 12 slices, 2 slices per serving (I couldn't get that many out of mine, but so it always goes with servings)

Loved this, it will certainly be made again for dinner, and lunches.