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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe came from a Paula Deen magazine. I have misplaced it several times now, much to my husband's disappointment. I am finally putting it on Zaar so I will be able to find it in the future. I typically double the recipe and freeze at least one. I have included OAMC directions for the recipe, although they were not in the original recipe. Ingredients:
3 tablespoons olive oil |
1 green bell pepper, diced |
1 onion, diced |
4 garlic cloves, finely chopped |
3 shallots, finely chopped |
2 eggs, lightly beaten |
1/4 cup fresh parsley, chopped |
1 tablespoon thyme, chopped |
1 lb ground sirloin |
1/2 lb ground turkey |
1/2 lb ground pork |
1 cup panko breadcrumbs |
1 1/2 cups ketchup, divided |
4 tablespoons red wine vinegar, divided |
1/2 cup tomato sauce |
2 tablespoons honey |
2 tablespoons prepared mustard |
1 teaspoon hot sauce |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. If baking now, preheat oven to 425. Line a rimmed baking sheet with parchment paper; set aside.
2. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion, and cook for 5 minutes.
3. Stir in garlic and shallots, and cook for 2 minutes. Set aside to cool.
4. In a large bowl, whisk together eggs, parsley, and thyme.
5. Add sirloin, turkey, pork, panko, 1/2 c ketchup, 2 tablespoons vinegar, and cooled vegetables; mix just until combined.
6. Pack meat mixture into a 9 x 5 inch loaf pan. Invert loaf pan onto prepared pan.
7. In a medium bowl, whisk together remaining 1 cup ketchup, remaining 2 tablespoons viegar, tomato sauce, honey, mustard, hot sauce, sale and pepper.
8. Reserve one-quarter sauce for serving. Brush remaining sauce evently over meat loaf.
9. Bke for 1 hour and 15 minutes.
10. Remove from oven, and let stand for 10 minutes before slicing.
11. If freezing, place meat mixture in sealed ziptop bag; place sauce in separate bag. Freeze both bags flat inside a larger bag.
12. To serve, thaw and bake as directed above.
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