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Cook1 hr 10 mins
This recipe is from the Flying Biscuit Cafe in Atlanta and it is the most ordered item on their menu. Don't be intimidated by the number of ingredients, it is real easy to make and I promise you that the aroma while this is cooking is unbelievable. It makes 2 meatloaves so you can eat one now and freeze the other one for later and also you can freeze any leftover horseradish sauce. I must warn you - people will eat more than one helping and they will fight over the leftovers! I alway serve this with mashed potatoes and a nice green vegetable and a salad. Rolls are nice to have with it also to sop up the sauce.
- 2 tablespoons canola oil
- 3 celery ribs, minced
- 1⁄2 large yellow onion, minced
- 2 small carrots, grated
- 3 cloves garlic, minced
- 1 1⁄2 tablespoons dried basil
- 1 1⁄2 tablespoons dried oregano
- 2 tablespoons fresh rosemary, chopped
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 1⁄2 teaspoons kosher salt
- 1 2⁄3 cups breadcrumbs
- 2 large eggs
- 1⁄4 cup heavy cream
- 2 tablespoons sun-dried tomatoes, minced
- 1⁄2 cup freshly grated parmesan cheese
- 3⁄4 cup shredded mozzarella cheese
- 1⁄2 cup ketchup
- 2 lbs lean ground turkey
- creamed horseradish
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3⁄4 cup heavy cream
- 1 cup milk
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon white pepper
- 3 tablespoons prepared horseradish
- To make meatloaf:Preheat oven to 350 degrees.
- Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
- In a large skillet, heat the canola oil over medium high heat.
- Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
- Add the basil, oregano, rosemary, pepper and salt to the vegetables.
- Saute briefly to bring out the flavor of the herbs.
- Remove from heat and let cool.
- In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
- Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
- Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
- Cool slightly, then cut and serve topped with the horseradish sauce.
- To make the sauce: Place a medium saucepan over medium-high heat and add butter.
- Once the butter has melted, whisk in the flour.
- Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
- Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
- Turn off the heat and stir in salt and white pepper and horseradish.
- Serve warm.
This is everything you want in a meatloaf--tender, juicy, and flavorful. I made a few changes(olive oil instead of canola, half and half instead of heavy cream, and I left out the sun-dried tomatoes). I wasn't sure how I was going to like the sauce, but it was a great compliment to the meatloaf, and a nice change from my usual ketchup. I will absolutely make this again.
What a nice dish, not the same same ole, same ole. nice blend of flavors and well worth the prep time to make it.
I used evaporated skim milk instead of whipping cream in order to cut the calories. The meatloaf was quite good, a little soft in texture but made good sandwiches when cold. The sauce wasn't great, maybe due to the switch in milk. Just a plain creamy horseradish would be fine with me. Preshy