Easy Turkey Meatloaf Squares

My momma done told me…if you want to keep a meatloaf moist, you need to skip the oatmeal or breadcrumbs because they are just too dry. That is especially true if you are using ultra lean turkey breast. Instead, make a panade, which is just a fancy term for bread soaked in milk and then squeezed until almost dry. I really like baking this in a baking pan because it cooks faster, has more crispy edges and can easily be cut into squares for a sandwich filling.

Ingredients (serves 8):

2 slices bread

1/3 cup milk

2 pounds ground turkey breast

1 egg

½ cup chopped onion

½ cup chopped mushrooms

¼ cup chopped celery

¼ cup chopped red bell pepper

1/3 cup frozen spinach, thawed

1 carrot, diced

2 teaspoons Worcestershire

1 teaspoon salt

½ teaspoon pepper

1 teaspoon Montreal steak seasoning (optional)

Topping:

1/3 cup ketchup

1 teaspoon dry mustard

1 teaspoon Worcestershire

Directions: Preheat oven to 350 degrees F. Spray a 13x9 baking pan with cooking spray and set aside.

In a large bowl, combine the ground turkey, egg, onion, mushrooms, celery, bell pepper, spinach, carrot, Worcestershire, salt, pepper and steak seasoning (if using).

Pour the meatloaf mix into the prepared baking pan and bake for 30 minutes. Holding the pan with an oven mitt, hold the loaf with a wide spatula and drain/discard any liquid over the sink.

Make the topping by stirring together the ketchup, dry mustard and Worcestershire.

Spread the topping over the meatloaf and bake for another 15 minutes.