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    You are in: Home / Recipes / Beef, Turkey, and Andouille Meat Loaf Recipe
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    Beef, Turkey, and Andouille Meat Loaf

    Beef, Turkey, and Andouille Meat Loaf. Photo by Debbie R.

    1/2 Photos of Beef, Turkey, and Andouille Meat Loaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    diner524's Note:

    Another recipe found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. They state: "Andouille is a hot and smoky Cajun sausage that's now widely available throughout the United States. Posting for ZWT but untried by me.

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    Units: US | Metric

    Sweet and Sour Mustard Glaze


    1. 1
      Preheat the oven to 350°F Heat the oil in a large skillet over medium-high heat and add the onions with the pinch of salt. Cover and cook for 5 minutes, stirring occasionally. Stir in the optional bell peppers and the garlic and cook for 2 minutes more. Transfer the mixture to a large bowl. Mix in all the remaining ingredients (except those for the glaze). Using your hands, knead the mixture until everything is well blended. On a large baking sheet (with a rim) or a large shallow baking pan, form the meat into a loaf about 10 by 4 by 4 inches high. Place the loaf in the oven and bake for 30 minutes.
    2. 2
      Meanwhile, make the Mustard Glaze: Combine all the ingredients in a small bowl.
    3. 3
      Brush the glaze all over the top of the meat loaf after the first 30 minutes of baking. Bake the meat loaf for 30 to 45 minutes more, or until the internal temperature is 150° to 155°F Let the loaf rest for 10 to 20 minutes, loosely covered with foil, before slicing and serving.

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    Ratings & Reviews:

    • on September 02, 2013


      DH gave this ten stars; it was a three star for me. It just reflects our feelings toward meatloaf. I didn't have a full pound of ground andouille....I think I would have enjoyed it alot more with that, but I was afraid it would make it too hot for him. I do love the large size of this loaf. That's alot of meatloaf dinners made for him in one stroke! ZWT9

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    • on July 14, 2013


      What a yummy meat loaf! I made this exactly as posted, using a white whole-grain bread for the breadcrumbs. I did end up using Vidalia onion and 90% lean beef, but I don't think it made any difference. It is such a great combination of flavors. The glaze is lovely, although you probably don't need to use all of it, but I did. This cooked for 1 hour total and was perfect. We are not the biggest meat loaf fans, but this raises meat loaf to another level. Made by a Tasty Tester for ZWT9.

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    Nutritional Facts for Beef, Turkey, and Andouille Meat Loaf

    Serving Size: 1 (231 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 611.7
    Calories from Fat 318
    Total Fat 35.4 g
    Saturated Fat 11.5 g
    Cholesterol 158.6 mg
    Sodium 1420.8 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 2.5 g
    Sugars 9.2 g
    Protein 39.2 g

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