Mom's Meatloaf Recipe
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This is just like my mom used to make (OK, apart from the molasses I’ve added). It’s tender and flavorful, and the leftovers make a mean meatloaf sandwich.
INGREDIENTS
- 2/3 cup soft French bread, crusts removed and torn into 1-inch pieces
- 2 large eggs, whisked until smooth
- 1 tablespoon vegetable oil
- 2 medium celery ribs, finely chopped
- 2/3 cup finely chopped yellow onion
- 4 medium cloves garlic, finely chopped
- 1 tablespoon kosher salt
- 1 (6-ounce) can tomato paste
- 1/2 cup finely chopped roasted bell peppers
- 1/4 cup finely chopped fresh Italian parsley
- 2 tablespoons robust molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon whole grain mustard
- 2 pounds ground pork
- 1 pound ground turkey thigh
- 2 tablespoons water
INSTRUCTIONS
- Heat oven to 350°F and arrange a rack in the middle. Combine the bread and eggs in a small bowl and mix to combine; set aside while you prepare the remaining ingredients.
- Heat oil in a medium frying pan over medium heat. When oil shimmers, add celery, onion, garlic, and 1 teaspoon of the salt. Cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add 1/2 cup of the tomato paste and cook until the raw flavor is gone, about 2 minutes. Transfer to a large bowl and set aside to cool slightly, about 5 to 10 minutes.
- Add 1/2 of the roasted red peppers, all of the parsley, 1 teaspoon of the salt, 1/2 of the molasses, and all of the Worcestershire, mustard, and bread mixture to the vegetables. Stir together until evenly combined. Add the pork and turkey and mix, using clean hands, until combined (don’t squeeze or overwork).
- Form meat into a loose, 8-inch-by-4-inch loaf and transfer to a baking sheet. Mix together the remaining roasted red pepper, tomato paste, salt, molasses, and water in a small bowl. Evenly spread it over the top and sides of the loaf. Bake until browned, firm to the touch and the internal temperature is 150°F, about 1 to 1 1/2 hours. Let rest for 15 minutes, slice, and serve.
How about Miss MIllie's Easy meatloaf?
2lbs.lean ground beef
1 pkg. (16oz)Stove Top Stuffing for chicken
1 cup water
2 eggs beaten
1/2 cup ketchup.
Mix together and bake at 375 in a 13x9 baking dish.
Saute 1 cup chopped onions. When clear add in 1 can tomato soup and 1/2 cup water. Mix together and pour over meat loaf. Makes a great sauce for the meat loaf.
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You know, if you're that upset about the beef you could just use BEEF instead of turkey and pork. This looks great!
Bogus.
I live in the UK and my husband doesn't like to eat beef here. I've had to learn how to make meat loaf using other things and turkey/pork is a good combination. There are venison burgers sold in supermarkets, and that adds a nice touch, too. Personally, I miss the beef! I also miss my Tempo meatloaf mix at times. :-)
There are some great recipes around now (UK Delicious Magazine) for great burgers using pork and turkey and lamb. Experiment!
I take my last comment back. If that's the way your mom made meatloaf, then it's mom's meatloaf. I'm just pointing out that it is a little misleading using the word mom's in a recipie that is a new twist on an old recipe.
Anyway it sounds pretty good.
Sounds nice but I agree with Msradell. Wheres the beef? Especially with the moniker "Moms". The only moms using turkey in a meatloaf are young enough to be my grandaughter. Looks like a nice recipe but the name has got to go.
I found a great recipe using beef, pork and veal and maple syrup instead of molasses : http://www.coombsfamilyfarms.com/ever...
Where is the BEEF? I've never seen a meat loaf without it! My normal mix for meat loaf is two parts beef and one part pork although I occasionally use ground veal instead of the pork. Other than that the recipe sounds very good, I bet the molasses is a nice addition, I'll have to try it.