Turkey Pork Vegetable Meatloaf

​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

1. Pre-heat oven to 390˚

2. Heat oil in large skillet

3. Add onions, celery and carrots and sauté for five minutes

4. Add 1 cup of water and keep sautéing until the vegetables are soft and almost mushy

5. Cool down vegetables for at least an hour

6. Place meat in very large mixing bowl

7. Add breadcrumbs, parmesan, garlic, salt, parsley, 3 eggs and vegetable medley

8. Use your hands to mix everything well so that all the ingredients are nicely intertwined

9. 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

10. Place meat on cutting board and make a long roll

11. Make a well down the middle so you can add the hard boiled eggs lengthwise across the loaf

12. Bring the meat together over the eggs and roll the meatloaf out of the way

13. Place a layer of breadcrumbs on the cutting board and roll the meatloaf until all the meat is covered with breadcrumbs

14. 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)

15. Bake meatloaf for 45 minutes covered and 10 minutes uncovered. Internal temperature should be 165˚F

16. Take out of oven and let sit for ten minutes

17. Serve with vegetables and a salad

18. White or rose wine goes really well with this meal

Yummy veggie meatloaf

Ingredients for meatloaf

Sautéing onions carrots celery

1/2 hour they are ready

All ingredients in large bowl

Extra into Ziploc for freezer

Nest for hardboiled eggs

Ready to coat with breadcrumbs

Coated with breadcrumbs

Butter or margarine coated pan

Ready to bake

Cooked meatloaf

Served with Zucchini Parm