Mad for Meatloaf

Trevor will argue with anyone that doesn't think this is the best meatloaf recipe out there. Last week he kept closing his eyes with every bite saying,"Mmm" and "Oh Babe! This is SO GOOD!" And Raelyn ate more than me!

Meatloaf

2 cups Italian style breadcrumbs (may have to add up to 3 cups for desired consistency)
½ onion, finely chopped
2 celery stalks, finely chopped
1 lb. lean ground turkey
1 egg
¼ cup ketchup
1 tsp. salt
1/8 tsp. pepper
1-2 glugs Worcestershire sauce
1 cup salsa (mild or hot, depending how hot you can handle)
1 chopped red bell pepper (optional)
Preheat oven to 350 F. Coat 9x13” pan with cooking spray.

In a large bowl, add all ingredients together and mix until thoroughly incorporated. Put into the prepared 9x13 baking dish. Smooth mixture down until evenly distributed.

Bake uncovered for 45-55 minutes, or until done.

Spinach and Ham Quiche

2 Frozen Pie Crusts OR Refridgerated pie crusts by Pillsbury (not the tube kind)
6 large eggs
1 pkg frozen chopped spinach*
8 oz. chopped Ham (or 6 slices cooked bacon, chopped)
1 ½ cup milk
1 tsp. Salt
¼ tsp. Pepper
Pinch of Nutmeg


Preheat oven 350 F. Unwrap spinach package. Thaw out spinach quickly by microwaving it on a plate for 2-3 minutes. Drain spinach into a strainer and really try to get as much liquid drained as possible.


In a large bowl, whisk together eggs, salt, pepper, and nutmeg. Then whisk the milk into eggs. Place spinach into pie crusts by little fingerful amounts spread evenly inside crust (just however much you want). Add ham to each of the pie crusts. Pour equal amounts of egg mixture into pie crusts.


Bake the quiche until top is lightly browned and the filling is set when you give the dish a gentle shake, about 40-45 minutes.

Yield: (2) 9" Quiche
*Spinach is optional, but you can't really taste it in this dish.

**Even Brynlee, our egg hater, loves this dish!