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Hammerberger Loaf
This is really my rip off of Rachel Ray's cheeseburger meatloaf, but since Natty calls it Hammerberger Loaf, that's what we're going with. In an effort to a) control portion size and b) ensure there were leftovers for dinner later in the week and for the freezer, I made these in a muffin tin. I found it worked much better than I anticipated, probably because there are so many wet ingredients in this recipe. I ended up with nine mini loaves. I served with smashed skin on potatoes and sautéed cabbage.
Hammerberger Loaf
1 lb ground turkey
1/2 white onion, grated
1/3 cup ketchup
2 tblsp sweet relish
1 egg, beaten
4 oz cheddar cheese, cut into small chunks
2 slices american cheese, broken into small pieces
1/2 cup breadcrumbs
salt and pepper
Mix ingredients in a large bowl. Spoon into a large greased muffin tin. Cook at 400 degrees for about 30-40 minutes or until the internal temperature reaches 165. Done. Easy!
4 comments:
Mmm, may be one to try. How sweet did the ketchup/relish make things?
Sounds delicious! Drew is a meatloaf lover, so I definitely need to try this. Have you tried Rachel Ray's BBQ Meatloaf Muffins? They're pretty tasty, too.
Missy, it is a little on the sweet side. Her original recipe is even sweeter. I would swap out the relish for dill pickles and probably cut back the ketchup. I wonder how it would be with mustard instead? I might have to try that next time...
KT, I've never had the BBQ meatloaf muffins because I'm not a big fan of BBQ sauce. Is it really saucy?
They're pretty saucy - that's what makes them extra tasty. Probably not your kind of meatloaf! Not liking BBQ sauce might be a cardinal sin down here in the south; we'll have to keep that hush, hush.
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