Rachael Ray has this really delicious cheeseburger mac and cheese recipe that sounds absolutely absurd and yet somehow undeniably works. I’m sure I will make it for dinner again sometime soon, however, at this point in our lives, little K pretty much refuses eat much pasta unless it is spaghetti and that dish just wouldn’t work with spaghetti. But I really liked the idea of cheeseburger flavors (and I’ll be honest, I just love warm pickles) so I made it into a meatloaf. To cook it quickly, I use RR’s method of making 4 mini meatloaves, which works out great. I usually serve it with plain old mashed potatoes (I LOVE the new steam in the bag potatoes – I just add some chicken broth and a little bit of butter and voila!) and with whatever vegetable I have on hand. I think roasted broccoli or cauliflower would go great, but so would some sautéed spinach, or steamed brussel sprouts, or carrots . . .
1 1/3 pound ground turkey
¼ cup chopped dill pickles
1 large plum tomato, seeds discarded, chopped
½ red onion, chopped
1 egg, whisked
¼ cup of bread crumbs
~1 cup of shredded cheddar cheese (eyeball about two big handfuls)
2 TBSP of yellow mustard
¼ cup of ketchup, plus a little more for spreading on top of each meatloaf
Salt and pepper to taste
- Preheat oven to 425 degrees
- Place meat in a bowl and make a well in the center. Fill the well with egg, pickles, cheese, bread crumbs, pickles, tomatoes, onion, ketchup, mustard, salt and pepper.
- Mix all together gently and form into 4 individual ovals – about an inch thick, and place onto a well-coated baking sheet.
- Coat each loaf with a thin layer ketchup
- Bake for 18-20 minutes
- Serve with mashed potatoes and vegetable