The in-laws are in town — who better to experiment on!
- 20 ounces of ground turkey breast.
- About 12 ounces of ground turkey, non-breast (I reckon it’s mostly noses.)
- 3.5 or 4.5 pieces of matzoh (one piece of which was egg matzoh), soaked in boiling water (to avoid the crunchy/burnt effect that served the earlier Goldfish-cracker meatloaf so poorly.
- A handful of raisins
- One egg
- a couple tablespoons of minced garlic
- some tomato & basil pasta sauce
Set the oven to 365 degrees, which I think means the oven is actually about 400 degrees. Stuck it in for… as long as it takes.
Result: Pretty good, actually. Not the best, could’ve used a bit more flavor (teriyaki would’ve been a good idea, and a dab of BBQ sauce was good on it), but that’s always a risk with turkey breast, which is naturally bland. Overall, a sweet loaf. The matzoh worked fine, mixing in for bulk and a bit of texture. As I always end passover with several boxes of matzoh left, expect its usage to be an annual occurence.