Is there anything more comforting than meatloaf and mashed potatoes? I don’t think so. We’re having a cold, rainy start to Spring so it looks like I’ll get to enjoy comfort food for a few more weeks before warm weather finally kicks in.
I love this recipe for meatloaf because it’s so moist and loaded with flavor. When I’m not counting calories I use a 50/50 combination of ground pork and 80% lean ground beef but you can easily substitute ground turkey for a healthier version of this dish.
Serve it with a side of mashed potatoes and roasted vegetables and you’re good to go. Meatloaf reheats really well so it makes for great leftovers. I made this on a Sunday night and had the leftovers for dinner on Monday and Tuesday. Cook once, eat three times!
- 1¼ lbs ground pork
- 1¼ lbs 80% lean ground beef
- 1 cup dried bread crumbs
- ½ large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Olive oil
- Sauce
- ½ cup bottled barbecue sauce
- ¼ cup ketchup
- Preheat the oven to 350 degrees.
- Heat a large skillet over medium-high heat. Add just enough olive oil to lightly coat the bottom of the pan. When the oil is hot add the onion and pepper and sauté for 5 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, turning down the heat if necessary to avoid burning the garlic. Once the mixture is soft remove from the pan and allow it to cool to room temperature.
- Once the mixture has cooled, gently combine all of the meatloaf ingredients in a large bowl until combined but don't overwork the mixture.
- Divide the meatloaf mixture in half and form into two loaves. Place the loaves on a sheet pan.
- In a small bowl, mix the sauce ingredients. Set aside half of the sauce to serve with the meatloaf. Spread the remaining sauce over the top of each of the loaves.
- Bake for 1 hour or until the meat has reached an internal temperature of 160 degrees.
- Remove from the oven and let rest for 10-15 minutes to allow the juices to redistribute and the internal temperature of the meat to rise to 165 degrees.
- Cut into slices and serve with the sauce.
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