2 tablespoons butter
1 cup pressed-down homemade bread crumbs
2 pounds ground beef chuck
1 pound raw ground turkey
1 cup cooked rice (see note)
2 large eggs
1/2 cup beef or chicken bouillon (homemade works great here)
2/3 cup grated Cheddar cheese
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon oregano
3 bay leaves
Heat oven to 350 degrees F.
Saute the onions in the butter or oil 5 minutes or so, until tender and translucent; raise heat and saute a few minutes longer, until lightly browned. Scrape into a large mixing bowl.
Combine all ingredients except the bay leaves in the bowl and mix together thoroughly, using first a wooden spoon and then your hands.
Shape the mass into a free-form loaf on a buttered cookie sheet or into a buttered 8-cup loaf pan. Arrange the bay leaves on top. Bake in the lower middle of the oven for about 1-1/2 hours at 350 degrees F.
The meat loaf is done when the juices run almost clear with a pale pink tinge. A meat thermometer should read 155 degrees F. Let cool for 30 minutes and pour off the fat and juices before serving.
Notes: This meatloaf also can be made with a pound of ground pork shoulder or sausage instead of ground turkey. In that case, eliminate the cup of cooked rice.
The meat loaf is done when the juices run almost clear with a pale pink tinge. A meat thermometer should read 155 degrees F. Let cool for 30 minutes and pour off the fat and juices before serving.
Notes: This meatloaf also can be made with a pound of ground pork shoulder or sausage instead of ground turkey. In that case, eliminate the cup of cooked rice.
allingoodfood.com
Serves 8-10
