this is not your mother's meat loaf

Like scores of other American mothers raising kids in the 1960s and 70s, my mom mined her meat loaf recipe from Dr. Benjamin Spock's Baby and Child Care Book. Seasoned with classically bland American flavoring (catsup, salt and pepper), this recipe contained a thimble full of onion and celery. If there was any garlic in it, the pre-fab bread crumb binding cancelled out the flavor. Mom's meat loaf was served in thin slices, forever mated with mashed potatoes and green vegetables. I blissed out on it as a child, but by the time I reached 16, I felt ashamed of eating dead cows. What's more, meat loaf's hopelessly common ingredients, bland taste, stodgy appearance and nursery food mouth feel plunged me into an ecstasy of disgust.

I was a surly teenager, to be sure, and meat loaf failed to fit my hippie pretensions. As I raged against my carnivorous, middle-class parents, I rejected chicken, ham, turkey and anything else that wasn't plant-derived. The one irrational exception was tuna: I ate tuna fish a thousand different ways in those days. Years later, I learned to my horror and guilt about all of the doomed dolphins trapped in tuna-fishermen's nets.

After marriage to a meat-lover and the birth of twin sons, I realized that I needed meat loaf in my life again-- but minus the red meat. I switched to ground turkey as a base because even though it is 97% fat free, turkey closely resembles the ground chuck that formed my meat loaves of yore.

Inexpensive, quick and easy to make, turkey meat loaf is a crowd pleaser and leftovers taste delish even straight out of the fridge. (Day-old meat loaf makes great sandwiches on whole grain bread with a moist relish, as well.) My first alt-turkey loaf was an Italian affair: organic green peppers, six cloves of diced garlic, zucchini, onions and homemade Italian tomato sauce. Then I stirred in some organic pesto, free range eggs from our backyard chickens and homemade whole wheat bread crumbs. Just like that, a new organic meat loaf tradition was born. Here are a few recipes to get you started on your own.

organic italian turkey loaf:

2 pounds free range ground turkey
1 1/2 cups fresh whole-wheat bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup chopped parsley
1/4 cup chopped fresh basil
1/2 cup organic Italian vegetable tomato sauce
1 6-ounce can organic tomato paste
2 free range eggs, beaten
2 teaspoons crushed oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
5 or 6 cloves garlic, minced

Combine turkey, bread crumbs, onion, green pepper, parsley, basil, tomato sauce, tomato paste, eggs, oregano, salt, pepper, lemon juice and garlic in large bowl. Gently knead or stir to mix. Shape into 1 or 2 loaves and place in olive oiled and floured baking pans. Bake at 350 degrees 55 to 65 minutes. Serve with potatoes and green vegetables of choice. Makes 6 servings.

This Southwestern turkey loaf is perfumed with smoky zing thanks to mesquite-flavored barbecue sauce and sage.

southwest turkey loaf

2 pounds free range ground turkey
1 1/2 cups fresh whole-wheat bread crumbs
1/2 cup finely diced red onion
1/2 cup finely chopped sweet red pepper
1/2 cup mesquite flavored barbecue sauce
1 6-ounce can tomato paste
2 free range eggs, beaten
1/4 cup chopped cilantro
2 teaspoons rubbed sage
6 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Combine turkey, bread crumbs, red onion, red pepper, barbecue sauce, tomato paste, eggs, parsley, sage, garlic, lemon juice, salt and pepper in large bowl. Knead gently or stir to mix. Shape into 1 or 2 loaves and place in olive oiled and floured baking pans. Serve with organic home fried potatoes, fried polenta or organic mashed potatoes and green vegetables. This dish is also complemented by mild salsa on the side. Makes 6 servings.

Moist and flavorful, Greek-style turkey loaf is a tasty marriage of Kalamata olives, spices and spinach.

aegean turkey loaf

2 pounds ground turkey
1 1/2 cups fresh whole wheat bread crumbs
1/2 cup finely chopped pitted Kalamata olives
1/2 cup finely chopped onion
5 or 6 cloves garlic, minced
1/2 cup finely chopped spinach
1 teaspoon salt
1/2 cup organic canned tomato sauce
1 6-ounce can tomato paste
2 free range eggs, beaten
1/4 cup chopped parsley
1/2 teaspoon ground nutmeg
1 tablespoon lemon juice

Combine turkey, bread crumb, olives, onion, garlic, spinach, salt, tomato sauce, tomato paste, eggs, parsley, nutmeg and lemon juice in large bowl. Gently knead or stir to mix. Shape into 1 or 2 loaves and place in olive oiled and floured baking pans. Bake at 350 degrees for 55 to 65 minutes. Makes 6 servings.