This was my youngest child’s first day of school meal request. Apparently, I make “the world’s best meatloaf”. I made half without ketchup on top, since he’s not a ketchup kid.
Herbes de Provence is my secret weapon with poultry. It is a herb blend of thyme, fennel, basil, savory and lavender. The flavor reminds me of Thanksgiving stuffing. It’s also delicious sprinkled on a boneless, skinless chicken breast and baked in the oven.
Note to self: use some garnish when photographing a loaf of meat!
Turkey Meatloaf Read the rest of this entry »