I was recently going through my photos of things I’ve made in the past few weeks to put up on the blog and came across this amazing little meatloaf that I quickly threw together using the left over ground turkey mixture from my albondigas recipe.
The day I made the albondigas, I had far too much turkey mixture left and didn’t want to waste it; so I put it into a loaf pan, put some cherry tomatoes on top, brushed them with good olive oil and sprinkled the top with fleur de sal.
The meatloaf went into a 350 degree oven for about 45 minutes and it was so good. The roasted cherry tomatoes gave it a satisfying topping without the sugar that ketchup would have given it.
It was filling and a perfect way to use the leftover meat from the albondigas. Another plus was that I got two meals out of one recipe and had the night off the following day to relax.