xiaoxl/recipe_data huggingface dataset:
Wyatt's Cafeteria Pecan Delight Pie


Ingredients:
pecans, baking powder, cream of tartar, sugar, vanilla, powdered sugar, vanilla, pecans

Directions:
Preheat oven to 325°F.
Let egg whites come to room temperature.
Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
Cover and refrigerate cooled pie until ready to serve.
Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
Leftover pie should be covered and stored in refrigerator.
Lemon Herb Quinoa
Category: side-dish
By MellyG

A light yet flavorful quinoa dish that goes great with fish or chicken! I invented it on-the-fly one day when I couldn't find quite what I was looking for. For a stronger flavor, add extra lemon juice and herbs. For a more al dente quinoa, remove the lid half way through the cooking time and continue to cook uncovered until most of the water is absorbed.

Ingredients:
2 cups water
1 cup quinoa
1  lemon, juiced and zested
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1 teaspoon roasted red pepper and garlic seasoning blend

Directions:
Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 109.4
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 20.5 g
Dietary fiber: 2.9 g
Protein: 4.3 g
Sodium: 81.6 mg
Mocha Panna Cotta


Ingredients:
water, unflavored gelatin, heavy cream, coffee beans, coffee, sugar, bittersweet chocolate, sour cream, granulated sugar, water, heavy cream, fleur de sel, sea salt

Directions:
MOCHA PANNA COTTA:
Lightly coat twelve 2-ounce demitasse cups, ramekins or other small dessert dishes with cooking spray; set aside.
Place the water in a small bowl; Sprinkle gelatin over the surface.
Let stand for 5 minutes to soften.
In a medium saucepan, combine the whipping cream, coffee beans and sugar.
Heat over medium-low heat until the mixture almost comes to boiling.
Remove from heat.
Add softened gelatin; stir until it dissolves.
Let stand for 5 minutes to infuse with the coffee flavor.
Place the chocolate in a medium bowl.
Strain the hot cream mixture through a fine-mesh sieve into the chocolate.
Gently whisk to melt the chocolate.
Whisk in sour cream until smooth.
Pour into prepared cups.
Chill in the refrigerator until the panna cotta is firm, at least 2 hours.
FLEUR DE SEL CARAMEL:
Put 3/4 cup granulated sugar in a high-sided medium saucepan.
Spoon 1/4 cup water down the inside walls of the pan and let it seep into the sugar to soak it.
This will take about 1 minute.
Draw your finger in a cross through the middle of the sugar to help the water seep in, if needed.
Heat the sugar over high heat until the sugar comes to boiling.
Continue boiling the sugar, without stirring, until it turns evenly amber in color.
Watch closely to prevent burning the sugar.
Immediately remove heat and slowly add 1/2 cup whipping cream or heavy cream, stirring gently but carefully with a wooden spoon. (The mixture is extremely hot and will bubble up slightly.]
Let the caramel cool before stirring in 1/4 teaspoon fleur de sel or sea salt.
Poor Man's Pudding Cake (Pouding Chomeur)


Ingredients:
brown sugar, water, butter, margarine, vanilla, sugar, butter, margarine, milk, salt, flour, baking powder

Directions:
In a saucepan melt butter or margarine; stir in brown sugar.
Add water and vanilla.
Bring to a boil.
Meanwhile, make the dough.
Cream butter or margarine; add sugar.
In a separate bowl, combine flour, baking powder and salt.
Add to butter mixture alternately with milk.
Pour syrup into a 9 X 13 baking dish.
Drop dough by teaspoons over syrup.
Bake at 350 F for 30 minutes.
New England Style Pot Roast


Ingredients:
salt, pepper, onions, celery, carrots, bay leaf, vinegar, water, cabbage, butter, onion, flour, beef broth, salt

Directions:
Sprinkle pot roast with salt and pepper.
Place onions, carrots, and celery in slow cooker; place roast over the vegetables.
Add bay leaf, vinegar, and water.
Cover and cook on LOW for 7 to 9 hours or until the roast is tender. About 30 minutes before done, cook cabbage wedges in boiling salted water until just tender. Remove meat and switch to HIGH setting.
Add cooked cabbage wedges to the liquids in crockpot; cover and cook on high for about 15 to 25 minutes or until cabbage is done.
Meanwhile, melt butter in the saucepan.
Stir in instant onion and flour.
Drain 1 1/2 cups of broth out of a cooking pot.
Pour broth, horseradish, and salt into the saucepan.
Cook over low heat, stirring constantly, until thickened and smooth.
Serve sauce over roast, with vegetables.
Easter Meat Pie
Category: world-cuisine
By PAMSTER2

This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!

Ingredients:
4 (9 inch)  unbaked pie crusts
2 pounds ricotta cheese
6  eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
½ pound Genoa salami, chopped
¼ pound prosciutto, chopped
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops. Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.

Prep time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 2 - 9 inch pies

Calories: 726.7
Fat: 51.4 g
Saturated fat: 19.9 g
Carbohydrates: 31.2 g
Sugars: 0.7 g
Dietary fiber: 2.2 g
Protein: 33.8 g
Cholesterol: 193.6 mg
Sodium: 1601.6 mg
Ground Beef and Vegetable Soup
Category: soups-stews-and-chili
By Barry Heuser

This easy recipe makes a large pot of soup that will feed a small crowd or leaves leftovers for those nights you just don't feel like cooking. The leftovers freeze well in meal-size containers or plastic bags. You can add potatoes or use any combination of vegetables to suit your taste.

Ingredients:
2 tablespoons olive oil
2 large yellow onions, diced
6 stalks celery, cut into 1/2-inch pieces
4  carrots, sliced 1/8-inch thick
3 cloves garlic, chopped
2 ½ pounds lean ground beef
46 ounces low-sodium vegetable juice (such as V8®)
46 ounces reduced-sodium beef broth
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
2 cubes beef bouillon
1 teaspoon ground thyme
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can great Northern beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained
8 ounces frozen peas
8 ounces frozen lima beans
8 ounces frozen sliced okra

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat. Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon. Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour. Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 40 mins
Yields: 16 servings

Calories: 340.8
Fat: 11.6 g
Saturated fat: 3.9 g
Carbohydrates: 34.8 g
Sugars: 8.3 g
Dietary fiber: 9 g
Protein: 24.1 g
Cholesterol: 46.5 mg
Sodium: 585.2 mg
Guacamole Salad


Ingredients:
fresh cilantro, tomatoes, salt, pepper, ground cumin, avocados, lime, juice of, lettuce

Directions:
Chop cilantro coarsely, place in medium bowl.
Cut jalapeño pepper in half (remove and discard seeds]; chop finely and add to bowl.
Chop onion; add to bowl.
Chop tomato; add to bowl. ( I don't like tomatoes so I leave this out, and it is still fabulous without it!].
Stir in onions, salt, pepper, and cumin.
Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.] Stir into mixture until blended.
Squeeze juice of one-half lime (about 2 teaspoons] into salad; mix gently until blended.
Serve over shredded lettuce.
Easy Homemade Gravy


Ingredients:
flour, margarine, water, chicken bouillon granules

Directions:
In a skillet, stir flour into the turkey drippings., Cook and stir until brown., Stir in water and Wylers chicken flavored bouillon granules., Cook and stir until thickened.
Copenhagen Sandwich Coolers


Ingredients:
eggs, tomatoes, cucumber, green pepper

Directions:
Spread toast with deviled ham and top with remaining ingredients in an attractive arrangement.
Put on cookie sheet and chill 20 minutes.
Sandwiches can be halved or quartered.
Coffee Punch


Ingredients:
brewed coffee, evaporated milk, sugar, vanilla ice cream, ground cinnamon

Directions:
"In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately."
Kitt's Oven-Roasted Zucchini
Category: side-dish
By kitt

Juicy and delicious oven-roasted zucchini, Italian bread crumbs, and Parmesan cheese makes this a wonderful comfort food.

Ingredients:
3  zucchini, cut into cubes
¼ cup olive oil
1 cup Italian-style bread crumbs
½ cup grated Parmesan cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place zucchini in a non-stick baking dish. Drizzle olive oil over zucchini; add bread crumbs, Parmesan cheese, garlic, salt, and pepper and mix well. Bake in the preheated oven, stirring every 10 to 15 minutes, until zucchini is tender and cheese is melted, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 289.7
Fat: 18 g
Saturated fat: 3.6 g
Carbohydrates: 24.1 g
Sugars: 2.6 g
Dietary fiber: 2 g
Protein: 9.1 g
Cholesterol: 8.8 mg
Sodium: 631.1 mg
Tom Kha Gai, Thai Coconut Chicken Soup!


Ingredients:
fresh ginger, lemongrass, red curry paste, chicken broth, fresh lime leaves, red chilies, fish sauce, light brown sugar, coconut milk, chicken thighs, fresh lime juice, fresh cilantro, lime wedges

Directions:
Heat the oil in a large pot over medium heat. Add the ginger, lemongrass, and curry paste and stir and cook in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Add the lime leaves and chillies and simmer gently for 10 minutes to infuse the broth.
After 10 minutes, stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are tender, about 5 minutes. Add the chicken and cook until no longer translucent, about 2-5 minutes. Watch carefully, do not overcook. Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary. To serve, drizzle with a little chilli oil and/or garnish with cilantro and lime wedges.
Soy Sauce Pasta


Ingredients:
soy sauce, honey, spaghetti, onion, white mushrooms, garlic powder, salt, pepper, red pepper flakes, scallion

Directions:
Mix soy sauce, tsuyu sauce, honey, and sesame oil in a bowl. Set aside.
In a large pot, cook spaghetti in salted boiling water until al dente. 1-2 minutes shorter than the package suggests.
While the spaghetti is boiling, slice onion and mushrooms. Season the meat with garlic powder, salt, and pepper. Set the vegetables and meat aside.
Heat up a medium skillet with some cooking oil and sautee onion and mushrooms with 1/3 of the prepared sauce for 4-5 minutes.
Sautee the seasoned meat in the same skillet with another 1/3 of the sauce until the meat is cooked for 1-2 minutes.
Transport cooked pasta into the skillet with meat and vegetables and toss everything together with remaining sauce and red pepper flakes.
Garnish the dish with some chopped scallions.
Mashed Loaded Baked Potato


Ingredients:
yukon gold potato, milk, butter, chives, sour cream, cheddar cheese

Directions:
Put potatoes in a pot of water, and bring to a boil over high heat.  Continue to boil for 15-20 minutes.
While potatoes are boiling, cook or microwave bacon until crisy.
Drain potatoes, and return to pot over low heat.
Mash potatoes until there are few or no lumps.
Mix in remaining ingredients (Measurements are guidelines - use less or add more according to your taste].
Serve immediately.
Spicy Cheese Soup


Ingredients:
ground beef, diced tomatoes with green chilies, kidney beans, corn

Directions:
Combine all ingredients, heat until hot and bubbly!
You may also cook this in a crock pot; on high for 3 hours or low for 5-8 hours.
You can vary the cooking times to your liking, since all you have to do is heat everything.
Colorful Chickpea and Black Bean Salad


Ingredients:
roma tomatoes, limes, juice of, red onion, canned chick-peas, canned black beans, olive oil, kosher salt, fresh ground black pepper, minced garlic cloves, green pepper, green onion

Directions:
Mix together all ingredients., Marinate for at least an hour--but I usually can't wait if it's just for me!
Corn Dog Muffins


Ingredients:
yellow cornmeal, unbleached all-purpose flour, granulated sugar, dry mustard, baking powder, salt, low-fat milk, eggs

Directions:
Preheat oven to 375 degrees F. Spray 24 muffin cups generously with cooking spray, or use muffin liners.
Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and oil. Mix until smooth.
Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.
Bake for 20 to 30 minutes, until a wooden pick inserted into the muffin comes out clean.
Serve with mustard, ketchup and relish.
Potato Pancakes II
Category: side-dish
By Deanne

Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.

Ingredients:
2 cups mashed potatoes
1  egg, beaten
1 teaspoon salt
¼ cup shredded Cheddar cheese
1 tablespoon butter

Directions:
In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 10 pancakes

Calories: 253.9
Fat: 14.5 g
Saturated fat: 6.3 g
Carbohydrates: 23.9 g
Sugars: 2.2 g
Dietary fiber: 2.1 g
Protein: 7.2 g
Cholesterol: 83.5 mg
Sodium: 1350.4 mg
Crock Pot Chicken (3 Ingredients Plus a Pinch!)


Ingredients:
chicken pieces, soy sauce, sugar, Tabasco sauce, ginger

Directions:
Wash chicken and take skin off or leave on chicken pieces (your preference] and place in crock pot.
Stir together remaining ingredients and pour over chicken.
Cook on low for 8 hours.
Mc Donald's Southern Style Chicken Biscuit


Ingredients:
boneless chicken breasts, reduced-sodium chicken broth, low-fat buttermilk, eggs, kosher salt, ground black pepper, msg, dill, onion powder, poultry seasoning

Directions:
Cut each chicken breast horizontally down the center into 2 pieces, so that you have 4 pieces.
Place chicken pieces in a bowl and cover with chicken broth.Refrigerate and let chicken soak in broth for about 2 hours.
In a large bowl mix egg and buttermilk.remove chicken pieces from chicken broth and dip in the egg & milk mixture.
Season chicken with pickling spice or dill, pepper, onion powder, poultry seasoning and monosodium glutamate.
In a medium skillet or saucepan heat oil to 350 degrees.
Coat chicken pieces evenly in breadcrumbs.Place chicken in oil, and fry for about 15- 25 minutes until chicken is well done, turning chicken pieces once in oil.Remove from oil and pat grease off chicken.
Prepare biscuits as directed on box or package that biscuits came inches.
Place one chicken breast in each biscuit, and serve.
Bahama Mama Sunrise Cocktail


Ingredients:
dark rum, spiced rum

Directions:
Mix everything together., Pour into a collins glass and serve.
Easy Dreamy Strawberry Cream Cake


Ingredients:
fresh strawberries, kirsch, granulated sugar, cream cheese, powdered sugar, vanilla extract, heavy cream, mint sprig, strawberry ice cream

Directions:
In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
To make frosting/ filling:
On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
Assemble the cake:
Fill one cake layer with half of the strawberries, arranged in an attractive pattern.  Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
Decorate top with a fresh mint sprig, as desired.
Slice into wedges and serve with a scoop of strawberry ice cream.
Refrigerate any leftovers. Cake is best served the same day.
Manchego Potatoes


Ingredients:
baby red potatoes, yukon gold potatoes, kosher salt, unsalted butter, unsalted margarine, milk, manchego cheese, fresh ground black pepper, fresh parsley, fresh chives

Directions:
Halve large potatoes, small ones can be left whole.
Place potatoes in a deep pot.
Place lid on potatoes and bring them to a boil.
Uncover, salt the water and cook until tender, 12-15 minutes.
Drain potatoes and add back to the pot.
Add butter, milk or cream and cheese and smash the potatoes to desired consistency.
Season with salt and pepper, to taste; garnish with parsley or snipped chives.
Praline Dip


Ingredients:
pecans, butter, light brown sugar, light corn syrup, all-purpose flour, evaporated milk

Directions:
Preheat oven to 300º.
Spread pecans in a single layer on baking sheet and toast for 15 minutes, stirring occasionally. Let stand until cool.
Melt butter in saucepan and stir in brown sugar, corn syrup and flour.
Bring to a boil and reduce the heat to low.
Simmer for 5 minutes, stirring constantly.
Remove from heat and let stand until lukewarm.
Add the evaporated milk and pecans gradually to the brown sugar mixture, stirring constantly.
Serve warm with red and green apples for an appetizer or drizzle over ice cream for dessert.
Baked Swedish Meatballs (Tyler Florence)


Ingredients:
milk, unsalted butter, shallots, garlic cloves, caraway seed, kosher salt, fresh ground white pepper, ground beef, ground pork, egg, fresh parsley, fresh parsley, fresh dill, dried dill, all-purpose flour, chicken broth, sour cream, red currant jam

Directions:
In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
Add the shallots, garlic, and caraway; season with salt and pepper.
Saute until softened but not browned, about 2 minutes.
Put the ground beef and pork in a large bowl.
Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
Squeeze the milk out of the bread (I omitted this step] and add the bread to the meat mixture, and mix well using your hands.
Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
(I formed my meatballs the night before and let rest in refrigerator to develop the flavor].
Melt 2 tablespoons of the butter in a large skillet over moderate heat.
When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
Saute the meatballs until well-browned on all sides, about 7 minutes total.
Remove the meatballs to a platter lined with paper towels as they are done.
(I baked mine on a foil-lined pan in my convection oven at 400 degrees until they were brown. They were so juicy that I'm always going to do it that way, and no mess!].
Discard most of the fat from the skillet and return it to the heat.
Add the remaining tablespoon of butter and swirl it around to coat the pan.
Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
Simmer and stir until the liquid is reduced and a sauce starts to form;.
season with salt and pepper.
Lower the heat and stir in the sour cream.
Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
Shower with chopped parsley and transfer to a serving bowl.
Serve the Swedish meatballs with additional lingonberry jam on the side.
Turkey Meatloaf


Ingredients:
ketchup, sriracha sauce, olive oil, onion, garlic, carrot, pepper, kosher salt, Worcestershire sauce, spinach, kale, milk, egg, ground turkey

Directions:
Preheat the oven to 400 degrees.
In a small bowl, combine the ketchup, sriracha and 1 t. of the Worcestershire sauce. Set aside.
Heat the olive oil in a small skillet and saute the onion, garlic, and carrot until the onion and carrot are soft. Stir in the spinach, pepper, salt, and remaining 1 1/2 t. Worcestershire sauce and saute just long enough to wilt spinach then transfer the mixture into a large bowl.
Pour the breadcrumbs and milk into the bowl.
Add in the eggs, turkey, and 2 T. of the ketchup mixture. Mix everything together until well combined (I prefer to use my hands] and then transfer the mixture to a loaf pan, patting to smooth the top into a rounded loaf.
Pour 1/2 C.-3/4°C of the remaining ketchup mixture on top of the turkey and spread evenly. I like to save a bit of the sauce to serve along side the meatloaf.
Bake 50-55 minutes.
Slice and serve.