Recipe by Erindipity
This recipe came from a Paula Deen magazine. I have misplaced it several times now, much to my husband's disappointment. I am finally putting it on Zaar so I will be able to find it in the future. I typically double the recipe and freeze at least one. I have included OAMC directions for the recipe, although they were not in the original recipe.
Top Review by amlee77
Delicious!!! I found this recipe in a magazine years ago and recently just discovered it here. Ive made this about 3 times and my Husband and I really love it! The sauce just "makes it"!
- 3 tablespoons olive oil
- 1 green bell pepper, diced
- 1 onion, diced
- 4 garlic cloves, finely chopped
- 3 shallots, finely chopped
- 2 eggs, lightly beaten
- 1⁄4 cup fresh parsley, chopped
- 1 tablespoon thyme, chopped
- 1 lb ground sirloin
- 1⁄2 lb ground turkey
- 1⁄2 lb ground pork
- 1 cup panko breadcrumbs
- 1 1⁄2 cups ketchup, divided
- 4 tablespoons red wine vinegar, divided
- 1⁄2 cup tomato sauce
- 2 tablespoons honey
- 2 tablespoons prepared mustard
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions See How It's Made
- If baking now, preheat oven to 425. Line a rimmed baking sheet with parchment paper; set aside.
- Heat oil in a large skillet over medium-high heat. Add bell pepper and onion, and cook for 5 minutes.
- Stir in garlic and shallots, and cook for 2 minutes. Set aside to cool.
- In a large bowl, whisk together eggs, parsley, and thyme.
- Add sirloin, turkey, pork, panko, 1/2 c ketchup, 2 tablespoons vinegar, and cooled vegetables; mix just until combined.
- Pack meat mixture into a 9 x 5 inch loaf pan. Invert loaf pan onto prepared pan.
- In a medium bowl, whisk together remaining 1 cup ketchup, remaining 2 tablespoons viegar, tomato sauce, honey, mustard, hot sauce, sale and pepper.
- Reserve one-quarter sauce for serving. Brush remaining sauce evently over meat loaf.
- Bke for 1 hour and 15 minutes.
- Remove from oven, and let stand for 10 minutes before slicing.
- If freezing, place meat mixture in sealed ziptop bag; place sauce in separate bag. Freeze both bags flat inside a larger bag.
- To serve, thaw and bake as directed above.