Sometimes comfort food is just what you want and need...food that reminds you of your childhood, simpler times when all you had to do was show up and dinner was right there waiting for you ;)! For many people, meatloaf is high on their list of comfort foods. Yet some people turn up their noses at meatloaf. I think I know why.
Meatloaf gets a bad rap because it can be...how do I say this nicely?...a bit BORING! It doesn't have to be dry and boring , though. I make a killer meatloaf that makes converts out of even the staunchest of meatloaf haters. This recipe is an adaptation of a recipe that I originally found in a cookbook by famous Cajun chef Paul Prudhomme.
I just couldn't make the recipe as it was originally written, though...it contained a STICK of butter and was made with fattier ground beef. But the recipe sounded so tasty that I figured out how to keep the essence of the recipe and still be kind to my heart...and my butt!
Makes 6 servings
- 1 tbs Cajun seasoning of choice. (I normally use Chef Paul's Meat Magic)
- 2 bay leaves
- 1 tbs. Land o Lakes light butter w/canola
- Small yellow onion, chopped
- 2 ribs celery, finely diced
- 1/2 of a green pepper, diced
- 2 cloves garlic, minced
- 1 tbs. Tabasco (I especially like the garlic variety)
- 1 small can evaporated milk
- 1/3 cup ketchup
- 1 lb. ground turkey (93% lean)
- 1/2 pound lean ground beef (93% lean)
- 2 eggs, lightly beaten
- 3/4 cup seasoned breadcrumbs
1. Melt the butter in a large non-stick skillet over medium heat. Add the veggies, Tabasco, bay leaves, and seasoning. Saute about five minutes, until onion is translucent.
2. Add the evaporated milk and ketchup to the veggies; stir. Cook this mixture for about 2 minutes. Remove the bay leaves and let the mixture sit and cool.
3. Preheat the oven to 350°.
4. Put the ground turkey and beef in a large bowl. Add the eggs, the cooked veggie/milk/ketchup mixture, and the bread crumbs. Mix by hand until everything is just combined. Don't overmix or your meatloaf or it will come out tough!!
5. Put the meatloaf in an ungreased non-stick loaf pan. Bake for 30 minutes. Turn the oven up to 400° and cook for 30 more minutes.
This meatloaf is full of spicy flavor and has a great texture! I usually serve it with mashed potatoes and corn on the cob. Another good thing about this recipe is that the leftovers taste even better the next day!