Recipe by Casey.Company
This time of year meatloaf is such a comfort food and so easy to make. My recipe can be made the traditional loaf way or the Bundt pan way (which I prefer). Why? Baking your meatloaf in a Bundt pan allows for a more even glaze & browning on the outside and it's easier to serve. We had this recipe last week with mashed potatoes and peas and it was so DELISH!
- 1 lb lean ground beef
- 1 lb lean ground turkey
- 1 medium onion, chopped
- 3⁄4 cup panko breadcrumbs or 3⁄4 cup breadcrumbs or 3⁄4 cup gf breadcrumbs
- 1⁄2 cup 2% low-fat milk
- 2 teaspoons minced garlic
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 eggs
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup light brown sugar
- preheat oven to 375°. Coat a 10" Bundt pan with nonstick cooking spray. Chop your onion. Prep your backing sheet with foil.
- in a large bowl, combine beef, turkey, onion, garlic, bread crumbs/panko, milk, ½ cup ketchup, Worcestershire, eggs, salt and pepper; mix very well. Place in the prepared Bundt pan and bake for 40 minutes.
- remove from oven, drain off the excess juices and flip the meatloaf upside down onto a foil lined baking sheet. Important. Why? The high sides of a Bundt pan makes it hard for the meatloaf to brown properly and get crispy. How? Cover the Bundt pan with the cookie sheet upside down on top of it so the foil side is facing inwards. With oven mitts grab the top and bottom of both pans carefully and flip it over.
- mix ½ cup ketchup with ¼ cup brown sugar. Brush the meatloaf with sauce and bake for another 20 minutes.
- remove and let sit for 5 minutes; transfer to serving platter.