At Thanksgiving or Christmas, my extended family would get together in the city. Usually at my aunt and uncle’s house, or my cousin’s place in Beaumont. My uncle Don made this wicked meatloaf and I asked for the recipe, he wouldn’t give it up. I asked my cousins if they knew how he made it… no luck there either. In my quest to unlock the mystery meatloaf à la Don, I came up with my own method. This recipe probably started with something out of Canadian Living magazine, however I kept trying something a little different from last time trying to emulate the original meatloaf. Well uncle Don, I hope we can do a showdown with our meatloaf one day, here’s how I prepare mine:
- 1 lb package ground sirloin
- 1 lb package ground lean turkey
- 2 eggs, beaten
- 1/4 cup milk
- 2 tsp Worcestershire
- 6 tsp Dijon mustard
- 1/2 cup onion, diced small
- 1/2 cup celery, diced small
- 1/4 cup finely shredded carrot
- 1 tsp ancho chili powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 2 tsp marjoram
- 1 1/2 cups whole wheat breadcrumbs
- 1 (8oz) can tomato sauce, reserve 1/3 cup
Pre-heat oven to 350 F.
Sauté the onions, celery, carrot in olive oil. Adding salt, black pepper, marjoram, garlic powder, ancho chili, paprika. Remove from heat when translucent, let this cool. In a large mixing bowl, combine the meats with a fork or potato masher, until well mixed. Add the eggs, milk, Worcestershire, tomato sauce, mustard, onion mixture, salt and pepper to taste. Mash to mix well. Hands work well for this! Add breadcrumbs, half at first, then the rest to be sure it is well incorporated. Put into 1 big loaf pan or 2 regular loaf pans. You can even buy mini aluminum loaf pans which work well for individual servings for lunches, just adjust the baking time as these will cook faster. Push meatloaf into pan to avoid air pockets and to have a nicely shaped loaf. Bake for 45 minutes then add the glaze.
- 1/3 cup tomato sauce
- 1 tbsp ketchup
- 1 tsp Worcestershire
- 1/4 cup brown sugar
Stir in a cup all ingredients for the topping. Spread on top of the loaves to desired thickness. Bake the loaves for another 45 minutes and check the internal temperature, which must reach 180 °F in the center.
If you don’t like mixing your meats, choose one or the other. I opt for turkey since it has a lower fat content. Just add a bit more onion to keep it moist while baking.