Recipe by Bippie
From FoodFit.com: Found this recipe for my DH. I still hate meatloaf, but I make this for him and he says, "Likey, Likey."
Top Review by Outta Here
Comfort food at it's best! With Bippie's permission, I only made the meatloaf, so am only reviewing the meatloaf at this time. This is a really tasty version. I have been using half turkey-half beef for awhile, so really liked that part. I had never used BB Q sauce in meatloaf, but will from now on. So much tastier than plain tomato sauce. Made for Spring 2008 PAC.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1⁄4 cup ketchup
- 1⁄2 cup barbecue sauce, any kind
- 1 egg
- 1 cup seasoned dry bread crumb
- 2 tablespoons chopped fresh parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 lb lean ground turkey
- 1 lb lean ground sirloin
- 1 garlic clove, unpeeled
- olive oil
- 1 lb yukon gold potato, scrubbed
- 1 cup low sodium chicken broth
- fresh ground black pepper
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Heat the olive oil over medium heat in a skillet. Add the onion and cook for 5 minutes. Add the garlic, cook 2 minutes more and set aside to cool.
- In a large mixing bowl, thoroughly combine the ketchup, 1/4 cup bbq sauce, egg, breadcrumbs, parsley, salt, pepper and the cooled onion mixture. Add the turkey and beef sirloin and mix until just combined.
- Pack the mixture into a 9-inch loaf pan, brush the top with the remaining bbq sauce and bake covered for 1 hour. Let stand 10 minutes before slicing.
- Slice off top of garlic bulb and drizzle with olive oil. Place in aluminum foil or ovenproof dish in same preheated oven as the meatloaf for 15-20 minutes. Remove from oven and let cool.
- Boil the potatoes in a large pot of water until done, about 10-15 minutes depending on the size of the potatoes.
- In a small saucepan, bring the stock to a boil and turn down to a simmer.
- Squeeze the roasted garlic cloves into a small bowl to release each clove of garlic. Throw the skins away and mash garlic with a fork.
- Drain the potatoes and mash (with their skins on). Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
- Season with salt and pepper to taste.