The secret to that perfect slice of meatloaf isn’t in the resting time after it’s baked- it’s in the resting time before! By resting your loaf before you bake it you’re giving the breadcrumbs time to really absorb all those flavors and any additional moisture that would make a soggy fall apart loaf. I also use sliced cheddar right off the block instead of shredded because the slices keep their shape and allow me to preportion the meatloaf instead of guessing while cutting.
- 2 pounds ground turkey (90-99% lean)
- 1 cup buffalo wing sauce -divided (Frank's red hot is GF)
- 1 cup panko bread cumbs (Kikkoman makes GF)
- 8 slices white cheddar cheese (or 1 cup shredded)
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- Preheat oven to 350°F
- In a bowl mix together the ground turkey, ¾ cup buffalo wing sauce, panko, eggs, garlic powder, onion powder, salt and pepper.
- Combine until everything has just come together and allow to rest for 30 minutes.
- When resting time is over the meat mixture will be very firm, mold it into a bread loaf pan and pat the top flat, or an 8x8 baking dish.
- Pour the remaining sauce over the top of the loaf and spread to cover then place the cheese over the sauce. Cover and bake for one hour.
- After one hour uncover the meatloaf and turn the heat to 400°F, bake your loaf for 30 minutes more or until the meatloaf is cooked to 165°F and your cheese has delicious brown marks.
- Your meatloaf will be firm right out of the pan and there is no need to wait to cut into it. Enjoy!
- P.S. This makes amazing meatloaf sandwiches the next day.
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