The Coffee Breaker: Hearty Mustard Loaf

When I was younger, my mom used to make a turkey meatloaf recipe for dinner every once in a while. At seven years old, I was grossed out by the sticky red tomato paste covering the loaf, the bits and pieces of onions popping out, and the general idea of any type of meat being re-shaped into a form meant for bread.
I was a very stubborn child.
Fortunately, as my frontal cortex evolved and I gained a much more diversified pallet, I learned to love my mom's meatloaf. And every now and then, I use her recipe to fuel my own creativity. Which as lead to the creation of this:

This mustard loaf, made with ground turkey and herbs, packs a ton of flavor without the heaviness of beef. Perfect for the chilly winter evenings coming our way soon. It's also a quick meal - just mix it up, pop it in the oven, wait, slice, enjoy. Oh how easily delicious....

To make this loaf, you will need:

1 lb ground turkey

2 eggs, beaten

2/3 cup breadcrumbs

1/2 cup milk

1 small onion

2 cloves garlic, minced

1/3 cup parsley, chopped

salt

pepper

olive oil

spicy brown mustard

Start off by preheating your oven to 350 degrees F.

In a large bowl, combine all of your ingredients except the turkey, olive oil and the mustard. Add your turkey, using your hands to combine. You'll get a super-mushy mixture like this:

Next, pour some olive oil onto a baking sheet. Pour your meat slop onto a pan and gently shape it into a loaf.

Using the back of a spoon, spread your mustard across the meatloaf until you've added enough to cover the entire surface.

Pop your loaf into the oven and wait 50 - 60 minutes. It's helpful to use a meat thermometer if you have one to make sure the thickest part of your loaf is heated to 165 degrees F. If you don't have a thermometer, leave it in for the full hour and make sure the juices run clear when you cut your loaf.

When it's done, you'll have a golden beacon of meaty deliciousness.