Barbara's Applesauce Meat Loaf

Ground turkey meatloaf has a reputation for turning out dry. Applesauce is the fix here. A third of a cup of unsweetened applesauce goes into the mix alongside oats (not breadcrumbs), providing the moisture that turkey’s lower fat content can’t supply on its own.

The cooking method is the real surprise. This meatloaf cooks in the microwave. Shaped into a circle in a 10-inch pie plate rather than a loaf pan, covered with wax paper, and run at full power for 10 minutes with a rotation at the halfway point. Done in less time than most ovens even preheat.

The ketchup-mustard glaze goes on before cooking so it sets into a sticky, slightly caramelized coating as the microwave runs. Let the finished loaf stand a full 10 minutes before slicing. The interior temperature continues rising during that rest, the juices redistribute, and the slices hold together properly instead of falling apart.

Kitchen Tips

• Shape the turkey into a uniform circle, about 8 inches across and 2 inches high. Uneven thickness leads to uneven cooking in a microwave.
• Rotate the dish exactly at the 5-minute mark. Microwaves have hot spots, and the rotation compensates.
• Check the internal temperature before serving. Ground turkey needs to reach 165F. The 10-minute standing time helps but verify with a thermometer.

Variations

• Add ¼ teaspoon dried thyme or Italian seasoning to the mix for an herbal note.
• Swap the ketchup glaze for your favorite barbecue sauce.
• Prefer the oven? Bake at 350F for 45 to 50 minutes in a loaf pan.