Tasty 3 Meat- Meatloaf With Minced Vegetables

Submitted by BrookeCooks

"A hearty, tasty meatloaf which includes turkey, ground beef, sausage, and vegetables. A friend shared her awesome meatloaf recipe, and I tweaked it to my liking (hers used ground veal in place of the ground pork sausage, added 1 teaspoon tobasco sauce in step 3, double the ground pepper, and had a prettier presentation with rosemary sprigs sprinkled on top. Try it that way too, you may love it!)"

 

• Ready In: 1hr 10mins
• Ingredients: 18
• Yields: 1 meatloaf
• Serves: 6

ingredients

• 3 slices white bread, crusts removed
• 1 large carrot, cut into1/2-inch pieces
• 1 celery rib, strings removed, cut into 1/2-inch pieces
• 1⁄2 medium onion, roughly chopped
• 2 garlic cloves, peeled
• 1⁄2 cup ketchup
• 3 tablespoons ketchup
• 4 1⁄2 teaspoons dry mustard, divided
• 8 ounces ground turkey
• 8 ounces lean ground beef
• 8 ounces ground pork sausage
• 2 large eggs, beaten
• 2 teaspoons salt
• 1⁄4 teaspoon ground pepper
• 1⁄2 teaspoon chopped fresh rosemary
• 2 tablespoons dark brown sugar
• 1 tablespoon olive oil
• 1 red onion, sliced into thin rings

directions

1. 1. Preheat oven to 400 degrees Fahrenheit. Remove crusts from bread, and place slices into the bowl of a food processor, grind until crumbs are fine. Transfer bread crumbs to a large mixing bowl. (Using dried bread crumbs will change the consistency of your meatloaf).
2. 2. Place carrot, celery, yellow onion, and garlic into the food processor. Processes until veggies have been minced. Transfer veggies to the bowl with the bread crumbs.
3. 3. Add ½ cup ketchup, 2 teaspoons dry mustard, turkey, beef, sausage, eggs, salt, pepper, and rosemary. Knead the meat mixture until thoroughly combined. The texture will be wet, but be tight enough to hold a free-form shape.
4. 4. Set a wire baking rack into an 11 by 17” rimmed baking pan. Cut a piece of parchment or waxed paper to fit the center of your rack, but leave a couple inches around the edges for the drippings to drip off and into the baking pan. The paper will prevent your meatloaf from falling through the rack. Using your hands, form an elongated loaf covering the paper.
5. 5. Place the remaining 3 tablespoons ketchup, 2 ½ teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Brush the glaze over the loaf with a pastry brush. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion rings. Cook, stirring until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring until most of the water has evaporated. Transfer onion to a bowl to cool slightly, and then sprinkle onion over the meatloaf.
6. 6. Bake 55 minutes or until an instant-read thermometer inserted into the center reads 160 degrees. Let meat loaf cool on rack, 15 minutes.