We have shifted into high gear around here and the meatloaf making has begun. Tonight I did a turkey and basil meatloaf. My own version. I have making variations of this most of the year, really. When you hear "turkey meatloaf" I think most people think, Oh, wait a minute, it's is going to be dry, this sounds "health foodie", and while I think it is in the "health food camp" it is not dry and it is good. I always make mine in a round cast iron skillet and for no other reason than I think it looks so Maine Camp. My friend, Sharon, who is a half - time Mainer always uses cast iron for her suppers, so I have to give credit where credit is due. For me, it just oozes charm. So I guess that is why....I think it looks charming.
Kary's End-of-Summer Turkey Meatloaf
1 lb. ground turkey 1 egg 1 carrot 2 stalks celery with leaves 1 onion 1 bunch italian parsley A few basil leaves Thyme 3/4 cup dry breadcrumbs 1/2 cup milk Package meatloaf mix. I like Mrs. Cubbisons but it's hard to find. Anything else will work fine.
Cusinart the onion, celery, carrot and herbs till fine. Place in a bowl. Add ground turkey, breadcrumbs, egg, milk, and meatloaf mix. Stir together well. Place in a cast iron skillet or meatloaf pan. Bake 45 minutes @ 350.
the night will never stay, the night will still go by, though with a million stars you pin it to the sky; though you bind it with the blowing wind, and buckle it with the moon, the night will slip away like sorrow or a tune.