apple cider vinegar spray

TURKEY MEATLOAF

This Turkey Meatloaf recipe is absolutely delicious and packed with flavor! The turkey is tender and juicy, topped with a smoky ketchup glaze that takes it to the next level. It’s a healthy dish that doesn’t compromise on taste, making it the perfect cozy dinner. Serve it with mashed potatoes or your favorite sides for a complete and satisfying meal.

INGREDIENTS

Turkey Meatloaf

  • 2 tablespoons butter
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • 1/2 cup breadcrumbs
  • 2 eggs, lightly beaten
  • 1/3 cup milk or half-and-half
  • 1 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rubbed sage
  • 1/4 cup minced fresh Italian parsley
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 lbs ground turkey (93/7)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Ketchup Glaze

  • 3/4 cup ketchup
  • 1/4 cup dark brown sugar
  • 1 1/2 teaspoons mustard powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2-3 dashes of liquid smoke (applewood or hickory)
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

  • Prepare the pan: Line a 10 x 5-inch loaf pan with parchment paper, leaving an overhang on the edges. Lightly spray with nonstick cooking spray.
  • Make the glaze: Combine all the glaze ingredients in a small saucepan. Stir well and bring to a gentle simmer over medium-low heat. Let it simmer for 5 minutes, or until slightly thickened. Set aside to cool.
  • Preheat the oven: Set your oven to 375°F (190°C).
  • Moisten breadcrumbs: In a large mixing bowl, combine breadcrumbs, beaten eggs, and milk (or half-and-half). Stir well and let sit for 10 minutes.
  • Sauté onions and garlic: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 4-5 minutes until they begin to brown. Add the garlic and cook for another 2-3 minutes. Set aside to cool slightly.
  • Mix the meatloaf: Add the sautéed onion and garlic (along with any juices) to the breadcrumb mixture. Stir in parsley, paprika, marjoram, sage, Worcestershire sauce, Dijon mustard, salt, and pepper. Gently mix in the ground turkey by hand, being careful not to overwork it.
  • Form the meatloaf: Press the meat mixture into the prepared loaf pan, ensuring it’s compact to remove air bubbles. Spread half of the glaze on top.
  • Bake: Place the meatloaf on a baking sheet and bake for 40-45 minutes, or until the center reaches 160°F (71°C).
  • Rest and slice: Let the meatloaf rest in the pan for 30 minutes, allowing it to firm up slightly. Use the parchment paper to lift it out of the pan. Slice and serve with the remaining glaze on the side.

NUTRITION

  • Calories: 347 kcal
  • Carbohydrates: 27g
  • Protein: 40g
  • Fat: 9g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 3g
  • Trans Fat: 0.2g
  • Cholesterol: 149mg
  • Sodium: 1157mg
  • Potassium: 684mg
  • Fiber: 1g
  • Sugar: 18g
  • Vitamin A: 582 IU
  • Vitamin C: 3mg
  • Calcium: 75mg
  • Iron: 3mg

CHOCOLATE CRAZY CAKE (NO EGGS, MILK, BUTTER OR BOWLS)

Crazy Cake (also known as Wacky Cake or Depression Cake) is a classic treat from the Depression Era that doesn’t need eggs, butter, or milk—and no bowls required! You’ll be amazed at how moist and delicious this cake turns out!

INGREDIENTS

For the Cake:
Dry Ingredients:

  • 1 ½ cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 5 tablespoons vegetable oil
  • 1 cup water

Optional Toppings (for a chocolate cake):

  • Powdered sugar
  • Favorite frosting

INSTRUCTIONS

  • Preheat the oven to 350°F and spray an 8-inch square pan with nonstick cooking spray.
  • In the prepared pan, mix together the first five dry ingredients (flour, cocoa powder, sugar, baking soda, and salt).
  • Create three depressions in the dry mixture: two small and one larger.
  • In one small depression, add the vinegar; in the other, add the vanilla extract. Pour the vegetable oil into the larger depression.
  • Pour water over the entire mixture and stir well until smooth.
  • Bake on the middle rack for 35 minutes. Check with a toothpick to ensure it comes out clean. (Baking times may vary, so keep an eye on it to avoid overbaking.)
  • Let the cake cool completely before frosting, or simply dust with powdered sugar.

Optional Toppings:
Top the cooled cake with a dusting of powdered sugar or your favorite frosting.
Store frosted cake in the refrigerator.

TIPS AND NOTES

  • This cake is delightful with just a dusting of powdered sugar or your favorite frosting.
  • If unfrosted, the cake can be stored at room temperature for up to 3 days. If frosted, cover and refrigerate for up to 6 days.
  • For an easier cleanup, you can mix all the ingredients in a bowl before transferring the batter into a greased 8-inch square pan.
  • You can swap vegetable oil for canola oil and white vinegar for apple cider vinegar.
  • Transform this into Crazy Cake Cupcakes with the same batter!
  • Double the recipe for a 9×13-inch pan or create a Two-Layer Crazy Cake for more servings.

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