Note to Self:

Tuesday, May 3, 2011

Spicy Turkey and Pork Meatloaf


It would be a safe bet to assume that nearly every culture around the globe has some sort of ground meat recipe (click here to see a few), but in America it is simply called what it is: meatloaf...ground meat in loaf form. It's relatively inexpensive to make (it used to be cheaper, but didn't everything?), it's simple to make, it's versatile, and geeze o' man is it delicious. Here's a simple recipe and one of my favorites. I used turkey and pork but the meats are interchangeable with others, as are the seasonings. It can be a bit spicy (not for me...I have a high tolerance for spice) adjust the seasonings to your liking. It's delicious straight from the oven or cold as leftovers a day or two later (makes great sandwiches). I also added a good amount of cheddar to this recipe, which is visible oozing out of the loaves...mmm.

Spicy Turkey and Pork Meatloaf
Yield: 6 servings
3 tablespoons vegetable oil
1 small onion, diced
1 rib celery, diced
1/2 green bell pepper, diced
1 clove garlic, minced
3 jalapeño peppers, seeded and minced
1-1/2 pound ground turkey
1-1/2 pound ground pork
1 bunch parsley, washed and minced
2 tablespoons chili powder
2 teaspoons cayenne pepper
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon oregano
1 tablespoon basil
2 large eggs
1/2 cup ketchup
1 tablespoon hot sauce
1/2 cup breadcrumbs

Heat the oil in a heavy skillet then add the onion, celery and bell pepper. Sauté until translucent but not browned. Add the garlic and jalapeño and sauté a minute longer. Remove the vegetables, spread them on a clean plate and place them in a refrigerator for 15 minutes. Transfer the cooked and cooled vegetables to a bowl along with the turkey, pork, chili powder, parsley, cayenne pepper, salt, black pepper, oregano, basil, eggs, ketchup and hot pepper sauce. Mix thoroughly then add the breadcrumbs and mix again until. Pack the meatloaf into a lightly oiled loaf pan, cover it with aluminum foil, and bake it at 350F for about 1/2 hour. Remove the foil and continue to bake it until it reaches an internal temperature of 160F. Allow it to cool 10 minutes before slicing.

6 comments:

junemoon said...

This sounds deeLish. I think I will try making a loaf. Thank you for sharing your recipe!

Joe said...

:)

junemoon said...

Hi Joe ~ I just want you to know that I made your meatloaf last week and it was DeeLish! I loved how spicy it was and everyone who ate it, gave your recipe a big thumbs up! I gave you full credit for the recipe :-) Thank you! junemoon

Joe said...

JuneMoon...I am so glad you tried the recipe, and that you let me know how it came out. Thanks as usual for your comments.

Zach said...

This is going to sound bananas, but I used your recipe as the basis for a food dare.

"Volcano Bakemeat" is a minor internet meme derived from bad Engrish, which people translate as a mix between mealoaf and a volcano chocolate cake. I was tasked with preparing my own rendition of this, and your meatloaf got the honor.

Let me just say, without the chocolate gimmick, your meatloaf was excellent. Wonderful heat. The addition of the straight up chocolate center worked wonders with the heat, creating a sort of "mole" taste.

So yeah-- kudos on the recipe! haha

Joe said...

Zach, That is awesome...Volcano Bakemeat! Do you have any pictures? I'd love to post them.