MEATLOAF

I’ve been asking y’all to tell me what recipes you would like to see on the blog.  My cousin James said he would like to see a meatloaf recipe. This meatloaf gives you a feeling of comfort and well-being, which makes it “soul food.”

 MEATLOAF

1 tablespoon vegetable oil, 1 tablespoon unsalted butter, 1/2 cup white onion, chopped, 1/4 cup red bell pepper, chopped, 1/4 cup parsley, chopped, 1/2 teaspoon dried thyme, 2 teaspoons tomato flavored chicken bouillon, 1 1/4 tablespoon tomato paste, 1 teaspoon black pepper, 1 (2 oz.) envelope dry soup mix, 3 tablespoon Worcestershire sauce, 3 minced garlic cloves, 1/3 cup chicken broth, 3/4 cup ketchup, 1 1/2 pounds ground turkey, 1 pound ground chicken,  2 large eggs, lightly beaten.

Get out a small bowl, add 1/2 cup ketchup, 1 teaspoon yellow mustard, 1/8 teaspoon Worcestershire sauce, 3 tablespoons brown sugar, mix well, and set aside.  Pour this sauce on top of the meatloaf when you serve it.  

Preheat the oven to 350 degrees.  In a large bowl, crumble the bread and 1/8 cup of milk.  Soak the bread for at least 5 minutes.  Add the remaining ingredients, mix lightly with your hands.  Thoroughly mixed, but make sure you don’t pack the meat. Dump into a loaf pan and shape. Evenly spread the ketchup mixture on top.  Underneath the meatloaf, place a pan of water.  The water will ensure that the top of the meatloaf will not dry out or crack.  I do this because I want a beautiful meatloaf that is aesthetically pleasing to the eye.  Bake for 1 hour 15 minutes.   Approximately 20 minutes before the loaf is done, pour off the grease.  Allow the loaf to rest for 5-7 minutes before slicing and serving.

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