Hello and happy Monday! Hopefully this week is starting off right for you annnnnnnd you’re looking forward to the long memorial weekend ahead! I know I am. Kory and I are heading to sunny St. Augustine Florida to spend time with family and friends this weekend, so may this week be short and the weekend be long!
Now today, I’ve got a special comfort food recipe for you — The Ultimate Meatloaf. Yes you heard that right, it’s not motivation Monday anymore, it shall now be known as meatloaf Monday! Haha, jk…though this post may give you motivation to make meatloaf, just saying…
Now meatloaf may not sound super exciting, but think about it, when was the last time you had homemade meatloaf??? I know right, it’s been a while. But thankfully, this is an easy recipe that despite tasting like you spent all day on it, just takes a little over an hour to put together, which is my personal max for a recipe during the week! You could even make the meatloaf ahead of time and refrigerate is over night or throughout the day and then pull it out when you’re ready to bake!
Now, I know most meatloaf recipes call for baking in a loaf pan, after all it Is a loaf of meat, but I like to use my loaf pan as a mold and then turn out the meatloaf on a pan so that I can top it with a spicy tomato glaze that gives a nice crust to the top of the meatloaf. Mmhmm. Bake up some potatoes while the meatloaf is going and put a salad together and there you go! A week night meal that tastes delicious (and the leftovers taste even better)!
I hope you enjoy your week and I’ll see ya tomorrow!
- 1/2 Cup Panko Bread Crumbs
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion roughly chopped
- 2 carrots peeled and chopped
- 3 cloves garlic chopped
- 18 ounces ground chuck
- 18 ounces ground turkey
- 1 1/2 teaspoon kosher salt
- 1 egg
For the glaze:
- 1/2 cup Ketchup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce (I used Sriracha)
- 1 tablespoon honey
Preheat oven to 325 degrees F.
In a large bowl combine the vegetables, spices, ground chuck, and ground turkey with the bread crumbs. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Turn out onto a parchment paper-lined baking sheet, in the center of the tray. If you have one, insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 160 degrees.
Place in the middle of your preheated oven and cook for 40 minutes and then increase the heat of your oven to 350 degrees F. (This will help crisp up the glaze on the meatloaf). Continue to cook for 15-20 minutes or until the internal temperature reads 160 Degrees F, or your temperature probe alerts you.
For the glaze:
Combine the Ketchup, cumin, Worcestershire sauce, hot pepper sauce ( I used sriracha) and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.