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Yeah. That look you have on your face as you clicked this thinking “what the flip is Filipino Meatloaf” was the same face I had when I saw the recipe. But you know what it is?
Let me preface this post by saying my nephew and junior chef, JJ, is half Filipino and his late grandmother was a phenomenal cook. The first time I met her, she already had ready food for me. When I went to pick her and JJ’s grandpa up to take them to the hospital the morning JJ was born, she made me eat a bowl of chicken adobo first. She was the sweetest and because of her, Filipino food holds a very special place in our hearts.
Recently, JJ made a trip to the library and picked up a book called Adobo Road by the food bloggers at Burnt Lumpia. We tried to find a meal that we could make with the meat we had on hand, ground turkey, and that wouldn’t take like 4 hours to cook.
That’s when we found it.
A meal that could feed the whole family, but well within our comfort zone.
Yeah, I always thought it was just a 50’s housewife go-to meal, too.
A twist on the traditional meatloaf.
Our version is roughly half of the original. For the original and many more delicious authentic recipes, buy the book!
- 1/3 cup panko bread crumbs, we crumbled a slice of bread we toasted in the oven
- 1/2 cup milk
- 1/2 TBSP soy sauce
- 1/2 TBSP fish sauce
- 1 TBSP black pepper, we had a bit of a mishap here, read on to see what happened 😂
- 1/2 TBSP ketchup, or banana ketchup, recipe is in the book
- 1 TBSP oil, we missed this but it still turned out well
- 1/2 medium sized onion, diced
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 tsp salt
- 2 cloves minced garlic
- 20 oz package of ground turkey, or other meat
- 3 harboiled eggs, shells removed
- Boil yo eggs.
- Prep yo veggies.
- In a large bowl, combine the bread crumbs, milk, soy sauce, fish sauce, pepper, ketchup and oil. Let it sit aside for 5-10 minutes. JJ accidentally added a full tablespoon of pepper instead of a half tablespoon of pepper because I didn’t realize that 1/2 tablespoon measuring spoons existed so I told JJ to put 1 1/2 teaspoons in and JJ only saw the “1/2” and assumed that was the right one to use to add three 1/2 teaspoons full to the mix. Let’s just say we ended up with a meatloaf that had a very peppery punch. 😂
- While it is soaking, sautée the onions and peppers until they are translucent.
- Let the veggies cool a bit and then add them and meat to the bowl with the milk mixture. Using a rubber spatula, mix it together well.
- The original recipe says to form the meatloaf on a pan, but we used a glass loaf pan. In the loaf pan, put a layer of the meat mixtre on the bottom, as well as up the sides of the pan, then lay out the eggs in a row.
- Add the rest of the meat over the top to completely cover the eggs.
- Bake at 350 degrees for 60 minutes or until the internal temperature for the meat you are using reaches it’s ideal temperature. For turkey, it’s around 185. Ours turned out a little runny looking when we oulled it from the oven, but it drained off. Nothing to be afraid of! 👍
- Serve with a side of veggies or salad. We sautéed zucchini and the other half of the onion and made some mashed potatoes.