Classic Meatloaf

Classic Meatloaf

“Pass the Southern Comfort, baby.  It’s been a long day.”

And by that I mean spend some time getting a little déclassé and whip up some potatoes and veg for this super light and moist meatloaf.  I know, I know.  You want elegance and style.  You want strings and harps, and saucers of champagne.  But occasionally, you have to trailer-park-trash it up a bit and enjoy some straight up comfort food.  I know what you are thinking – Angela, aren’t you the self-proclaimed ingredient snob?  Truthfully, my deal is that everything be as tasty as possible, which is absolutely not elitist.  There’s room for truffles and tater tots alike in my mind.  Though maybe not in the same dish.  Anyways, the whole point is to put aside your preconceived TV dinner notions and tuck into Mama Angelina’s Bomb Meatloaf…yes, that’s literally what it’s called. And it’s “bomb” for “it’s the bomb”.

It’s an oft-recommended fact that you don’t overmix your meatloaf in order to keep it tender and moist.  Bollocks.  In order to evenly distribute the spice blend into every bit of the meat mixture (and too keep my hands impeccably clean), I throw the entire kit and baboodle into my standing KitchenAid mixer.  Speaking of which, if you haven’t indulged in one already and you’ve got the change and counterspace, please splurge on one.  As a self-proclaimed baking disaster, it’s single-handedly saved my sweets repertoire by removing all the hard work from the equation. It’s a great feeling to know that someone (or in this case something) has got your back.

If you don’t have a mixer, I have attempted this recipe with an electric egg beater as well, and it totally worked.  I know, I was amazed.  And if you must use your hands, just make sure that you mix thoroughly.  The ground turkey and ground beef blend will keep the whole shebang moist and light.  That’s your mantra – moist and light, moist and light…ok, get cookin’!

Classic Meatloaf

1 lb. of ground turkey
1 lb. of ground chuck
1 1/2 c. of seasoned bread crumbs
2 eggs
1/2 c. ketchup
2 packets of onion soup mix (cheap is fine)
1/2 tsp. of white pepper
1/2 tsp. of black pepper
1 tbs. of worchestershire sauce
1 tsp. of celery salt

Add all ingredients to your mixer (or your bowl) and blend thoroughly.  If you are using the KitchenAid, leave it running and go make yourself a martini or crack a PBR while it blends away.  Pour out the ingredients into a 9×13 pan and pat gently to form a flat loaf.  Bake in a preheated 350° oven for 45 minutes.  Remove from oven and let rest for 5 minutes.  Serve with smashed yukon golds and whatever veg you feel like eating that night.

Note: This recipe makes a HUGE amount of meatloaf, but it’s to compensate for your meatloaf sandwich cravings the day after you make this.  I like mine with BBQ sauce and sharp cheddar on a ciabatta roll.  You’re welcome.