It’s been a long time since I was able to just sit at home and watch Food Network, but I finally got to have one of those days this week. I caught an episode of “The Best Thing I Ever Ate: Garlic”, and Ina Garten introduced me to the most delicious-looking meatloaf I’ve ever seen. I don’t even like meatloaf. It was a mixture of beef, veal and pork, with a head of roasted garlic thrown in the mix. The chef served it with a sort of meatloaf au jus over the top. My mouth was watering.
Since seeing that glorious meatloaf, I’ve been telling Corey all week that I was going to make my own version of it. Healthified, of course. Tonight, I finally got around to it! I searched the internet for some tips and tricks, and compiled a recipe of my own for this sweet ‘n’ spicy creation.
There were two perks to making this dinner.
It’s the little things in life.
Sweet ‘N’ Spicy Turkey Meatloaf
1.4 pounds ground turkey
2 Spicy Italian Turkey Sausages, removed from casing
1/4 cup beef broth
1 Vidalia onion, chopped
4 cloves garlic, minced
1 teaspoon soy sauce
2 tablespoons tomato sauce
3 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 cup Panko breadcrumbs
For the top:
4 tablespoons ketchup
2 tablespoons BBQ sauce
Preheat oven to 350 degrees. In a saute pan, spray non-stick spray and place over medium heat.
Throw in the onion and garlic and cook until the onions are browned.
Pour in the beef broth and deglaze the pan, scraping up the brown bits on the bottom. Add the tomato sauce and remove from heat. Stir in the parsley, soy sauce and Worcestershire sauce. Allow mixture to cool.
In a bowl, add the turkey meat and the sausage meat. Pour in the onion mixture, egg, and breadcrumbs. Use your hands (washed!) to mix everything until well combined.
Place meat into a loaf pan and use a spatula to spread it around evenly. Pour the ketchup and BBQ sauce over top and spread into an even layer.
Place in the oven for 40 minutes. Increase the oven temperature to 400 degrees and cook for another 20-25 minutes, to an internal temperature of 160 degrees. *Tip*: I placed another loaf pan on the bottom rock and filled it with about 3-4 inches of water. The moisture keeps the meatloaf from drying out.