Recipe by Medic703
This meatloaf recipe takes the world's favorite "comfort food" to another level. When complete, the slices of meatloaf have onion and pepper pinwheels in them. It looks elegant enough to serve to company, but is tasty and warm on a rainy day. Believe it or not, the recipe came to me early one morning in a dream. I tried it that night and my family has loved it ever since. I try to use ground turkey, or a mixture of turkey and beef, but you can use any combination of beef-pork-veal-poultry you like. I usually serve it with brown rice and glazed carrots.
- 1 lb ground turkey
- 1 lb 90% lean ground beef (90% or 93%)
- 1 medium red onion
- 1 -2 green pepper
- 2 -3 medium shallots
- 3 tablespoons chopped garlic
- 3⁄4 cup salt-free dry breadcrumbs
- 1⁄2 cup Egg Beaters egg substitute (equivalent to 2 eggs)
- 3 teaspoons low-sodium beef bouillon cubes
- 2 -3 tablespoons bell's seasoning
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 pinch ground mustard
- 1 tablespoon hickory liquid smoke (optional)
- 2 tablespoons hot water
Directions See How It's Made
- Pre heat over to 350 degrees.
- In a food processor, finely chop onion and shallots. Combine onion-shallots with chopped garlic and put into a microwave-safe bowl. Cover and microwave for 5 minutes to blanche. Wash, de-stem, and de-seed green peppers. Chop into small pieces and combine with onion-shallots-garlic. Set aside.
- Empty packets of buillion, plus the pepper, salt, peprika, ground mustard, and other hickory flavorings into a mug or small bowl. Add the hot water and stir to dissolve the powders. Set aside.
- Combine turkey and beef into a large bowl. Add egg substitute and breadcrumbs, along with the bullion-spices mixture, and mix well.
- Lay a sheet of wax paper down (critical step) and empty the meat mixture out on top. Using a the back of a large spoon, flatten and shape the mixture into a 10" X 15" rectangle about 3/4" thick. (Make sure the width of your rectangle is no larger than the length of your loaf pan!) One of the short sides of the rectangle should taper down, to make it easier to roll. Cover the meat with a layer of the onion-pepper mixture, and then a light dusting of Bell's seasoning. Starting with the tapered end, and using the wax paper to help you lift it up, roll the rectangle up into a log. Transfer into a loaf pan (I like the silicone ones) seam side down.
- Cook for ~45 minutes, or until a meat thermometer in the center reads 160 degrees. Let stand for 5 minutes after cooking. Slice into 1/2" thick pieces to serve.