Wednesday, March 26, 2008


My nephew and I made a version of this meatloaf last summer, it rocked. I made a few changes, like adding carmelized onions, and now it is even better!

1 lb ground turkey
1 lb ground beef lean
1 onion
1/2 cup mushrooms, chopped
2 cloves garlic, chopped fine
1 egg, beaten
1.5 cups bread crumbs, I use the ones in the can
1/2 cup milk
3 tbl Worcestershire
1/4 tsp sage
1/4 cup catsup
1/4 cup of your favorite barbecue sauce
Small can fried onions (used for green bean casserole)


The first thing you need to do is peel and cut the onion in half, then make slices and cook the onion slices in olive oil until they are medium brown and caramelized, stirring often, this can take awhile so be patient.

Mix together the 2 lbs of meat, the caramelized onion, mushrooms, garlic, 3 tbl Worcestershire, sage, 1 beaten egg, 1/2 cup milk and salt and pepper. Add bread crumbs and mix until it is a cohesive mixture, you will need anywhere from 1 to 1.5 cups of bread crumbs. You don't want a wet mixture. Try not to overmix or it will become tough.

Using a foil lined sheet pan, mound the meat into a loaf. Mix together the barbecue sauce and catsup and put 1/2 on the meatloaf, save the rest for later

Bake at 325 degrees for 1 hour, remove from oven, put on the remaining sauce and top with the fried onions. Bake an additional 30 minutes, or until an internal temperature of 160 degrees is reached. Let rest for 15 minutes then slice and enjoy.

I served this with Mashed Potatoes Dunkin Style

No comments:

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...