Meatloaf

I recently had a little craving for meatloaf…and I found this recipe for “classic meatloaf” in an old Everyday Food. While I had the oven on, I roasted up the last of my CSA potatoes, carrots, and turnips. It made perfect little lunches for the week, though I ran out of veggies before I finished the meatloaf.

Lunch box

The original recipe, for “classic meatloaf”, called for white bread (to make fresh bread crumbs) and milk. I decided to take the easy way out and used dried bread crumbs instead. I also used ground turkey instead of ground pork.

Meatloaf prep

Meatloaf
Source: Everyday Food, October 2007
Serves: 6

Ingredients
1/4 cup ketchup
1/4 cup barbecue sauce
1 1/2 pounds ground beef
1/2 pound ground pork or turkey
1/2 cup bread crumbs (panko or regular)
1 small onion, grated
2 garlic cloves, minced

Ready for the oven

1 large egg
Coarse salt and ground pepper

Directions
1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper.

2. In a small bowl, mix together ketchup and barbecue sauce and set aside.

3. In a large bowl, combine beef, pork (or turkey), bread crumbs, onion, garlic, egg, 1/4 cup ketchup mixture, and 1/4 teaspoon pepper. Mix gently with your hands or a fork; do not overmix.

The final product

4. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4-5 inches wide.

5. Bake, brushing twice with remaining 1/4 cup ketchup mixture during baking, 45-55 minutes or until an instant-read thermometer registers 160 degrees F. Let meatloaf rest 10 minutes before slicing and serving.