Evanne Schmarder: Wouldn’t it be great to have something down home and delicious ready and waiting for you to serve up for an evening meal at the campsite, or to make quick and convenient sandwiches to take on a picnic? Yeah, I thought so. Today I’m gonna set up my handy-dandy electric skillet. It’s a camper’s must-have kitchen tool. I’m gonna whip together some on-hand economical ingredients, and I’m gonna show you how to make some skillet mini meatloaves. What’s great about this is you can make these meatloaves at home, wrap them up in foil, pop them in your RV refrigerator, and then bring them on the trip. When it’s time to eat, you can easily heat them up in that same foil on the grill, or you can slice them room temperature and make delicious, cold, leftover-style meatloaf sandwiches, just like mom used to make. 

No matter how you choose to use them, I’ll bet this recipe becomes one of your favorite go-to camping recipes. It’s definitely one of mine. So shall we get cooking? Today we’re gonna make our mini meatloaves using ground turkey. I’ve got about half a pound of ground turkey. This isn’t the lowest fat. This is the next lowest fat. You wanna have some fat in the ground turkey so it stays moist and delicious. So this is gonna make two mini meatloaves for us. To our ground turkey I’m going to add a half a cup of bread crumbs, right in there like so. I’ve got about an eighth of a cup of milk. I’m going to use about a half a teaspoon of Worcestershire sauce. Make sure you shake it first. Mmm, yeah, very nice. About a quarter teaspoon of salt. Uh-huh, perfect, perfect. One egg. Nice binder. Oh my gosh, I got a double yolk. The last thing I’m going to put in this meatloaf mix is onion, of course. But the trick to this recipe is I’ve got some onion but it is shredded. So this is about a quarter of an onion, shredded. Makes all the difference. You’d be surprised. And we’re gonna mix everything together. Beautiful. We’re gonna heat our skillet. I’ve got my electric skillet. I’m gonna heat it to about 325-ish degrees. Great. And I’ve got some avocado oil. Even though it’s a non-stick skillet, you need a little bit of oil because we’re gonna brown the meatloaf. Perfect. Now, it’s time to form our little mini meatloaves. We’re gonna get two out of this. I don’t know, maybe three. Let’s see how it goes. Okay, I’m going to  form these into kind of small little, hence the name, “Mini meatloaves.” Perfect. Hmm, you know what, I think I will get three out of this. All right, we want them to brown on one side, and then we want to flip them. Oh, that looks perfect. Oh yeah. While these are finishing up, I’m gonna make some sauce-slash-topping. And I love this stuff so I’ll usually make a double recipe. 

So what I’ve got is so simple. I’ve got a half a cup of ketchup. That’s all it is, half a cup of ketchup, just like that. And then I’ve got some balsamic vinegar. I’m gonna put a whole tablespoon in. Oops, maybe a little bit more. That’s okay, still delicious. We’re gonna stir it around. Now we’re gonna add some water to the skillet. What’s gonna happen is these are going to basically steam. So I’m just gonna put the lid on here. And we’re gonna cook these until they’re about 165 degrees internal temperature. I’m gonna check that with my thermometer. And it should take, oh, I don’t know, 5 to 10 minutes, ooh, give or take a little bit more. If we need more water, we’ll add more water. We’ll check ’em as we go along. All right, so let’s check this. Yeah, let’s add just a little bit more water. Mmm, shouldn’t be too much longer. The water’s evaporated. We’ve checked the temperature, and they’re ready. A little make-ahead planning makes a huge difference. Spend an hour making a big ol’ mess of mini meatloaves.

Pack ’em up, sit back, and relax. It’s a beautiful thing. I’m “RV Cooking Show” Evanne. Happy travel. We’ll see you next time right here, cheers.