Serving size 8 to 12
This is my daughter-in-law’s Sarah favourite dish. She asks for it as her birthday dinner meal and I love making a big batch so that we can have a meal for 6 – 8 and then left over meat for her to make a smaller one for her family of four. It is very moist because I infuse it with onions, carrots and celery that has sautéed for ½ an hour and have enough moisture to make this a very juicy meatloaf that doesn’t require any type of gravy or dressing.
I usually make the vegetables sauté in the morning so there is enough time for it to cool.
Ingredients
2 tbsp oil
2 cups chopped onions
2 cups chopped celery
2 cups grated carrots
1 cup water
2 pounds ground turkey
2 pounds ground pork
2 cups breadcrumbs
2 cups grated parmesan
1 tbsp garlic
1 tbsp salt
½ cup parsley finely ground
3 eggs
5 hardboiled eggs
Directions
Pre-heat oven to 390˚
Heat oil in large skillet
Add onions, celery and carrots and sauté for five minutes
Add 1 cup of water and keep sautéing until the vegetables are soft and almost mushy
Cool down vegetables for at least an hour
Place meat in very large mixing bowl
Add breadcrumbs, parmesan, garlic, salt, parsley, 3 eggs and vegetable medley
Use your hands to mix everything well so that all the ingredients are nicely intertwined
This amount of meat will make a massive meatloaf therefore I use ¾ of the meat for 6 – 8 adults and keep ¼ of the mix for a smaller meatloaf that is good for a family of 2 adults and 2 children
Place meat on cutting board and make a long roll
Make a well down the middle so you can add the hard boiled eggs lengthwise across the loaf
Bring the meat together over the eggs and roll the meatloaf out of the way
Place a layer of breadcrumbs on the cutting board and roll the meatloaf until all the meat is covered with breadcrumbs
Butter a large covered pan and lay the meatloaf open side down (meaning the side you sealed when you folded the meat over the eggs)
Bake meatloaf for 45 minutes covered and 10 minutes uncovered. Internal temperature should be 165˚F
Take out of oven and let sit for ten minutes
Serve with vegetables and a salad
White or rose wine goes really well with this meal
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