If this was not your mom's french onion dip, this is your mom's meatloaf, with ground turkey, if that's your thing. It's a quick make - try 8 minutes or less, including onion chopping - with very few ingredients, compared to some other meatloaf recipes out there, and it really does taste just like my mom's... with a crisp crunch from some warmed onion, a kick from the horseradish and such good flavor from the combo of spices.
Diners, Drive-Ins and Dives stop at the South Side Soda Shop and Diner in Goshen, Indiana. Following her lead, I subbed out the ground beef with ground turkey, and instead of baking it in a loaf pan, she suggested forming the meat mixture into a loaf in a big baking dish. It forms a nice crust, and this way, you can avoid most of the grease puddles.
Mom's Meatloaf from Charity Boyd of the South Side Soda Shop and Diner, via Diners Drive-Ins and Dives
2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 onion, very finely chopped
1 pound ground beef (or turkey*)
3/4 cup bread crumbs
3/4 cup ketchup
Preheat oven to 350 degrees.
In a large bowl, mix together egg, 3 tablespoons water, the Worcestershire, horseradish, mustard, salt, pepper and onion. Add the beef/turkey and bread crumbs and use your hands to quickly and thoroughly combine. Gently press the mixture into a 1.5-quart glass loaf pan, or with your hands, form a loaf in a baking dish (lined with foil for uber easy clean-up). Spread ketchup over the top and bake for 45 to 50 minutes.
*If you use ground turkey, like I did, you might consider using an egg-and-a-half. We can all agree that ground turkey can be miserably dry, and I think the extra egg helps provide some much-needed moisture (thank my mom for that tip). I also cooked the loaf for closer to 60 minutes, about 10 more than suggested. To be sure it's done: the recommended internal temp for cooked ground turkey is 160 to 165 degrees, depending on who you ask.