In HOW TO FLIRT WITH A NAKED WEREWOLF, Mo Wenstein moves to Grundy, Alaska to get away from her intrusive hippie parents. She ends up working at the Blue Glacier Saloon as a short order cook and one her more popular menu items is making meatloaf out of the wild game that her neighbors bring in. In my house, we don’t get moose meat that often. We prefer our meat loaf to be ground turkey, because it’s lighter and healthier. But if you’d like to make this recipe with venison, I would recommend blending about 1/2 cup of root beer or cola into your meat before you start adding other ingredients. It takes away a little of that gamey taste.
2 pounds ground turkey
1 cup salsa
2 eggs slightly beaten
1 cup bread crumbs
1 cup shredded Colby and cheddar cheese
½ cup grated Parmesan cheese
½ tablespoon oregano
½ tablespoon basil
½ tablespoon onion powder
½ tablespoon garlic powder
(Makes two loaf pan sized meatloafs)
Heat your oven to 350 degrees. Ground turkey is sort of stringy and hard-to-manage by hand, so I mix mine in a standing mixer. Mix the meat with the salsa and then the cheeses until thoroughly combined. Slowly add bread crumbs. If you think your mixture is getting too dry, add a bit more salsa. Add spices and let the mix blend.
Separate the mixture into halves and mold them into two loaf pans. Sprinkle more Parmesan cheese on top of the loaves. Bake at 350 for at least 45 minutes – until the internal temperature of the meat reads at a safe level as determined by your kitchen thermometer.