Well, I should – I’ve made it (and featured it) enough; here, and here – but this time, I got rid of the beef (!), opting for a mixture of ground pork and turkey. Ermmm, and taking a clue from the world’s best mom-in-law, I mixed the panko crumbs with some aging crackers that I ran through the food processor.
Y’know what? Mebbe it’s the buttermilk, mebbe it’s the glaze, it’s still really good.
•20 oz ground turkey
•1 lb ground pork
•2 cups cracker crumbs
•2 cups buttermilk
•3-4 cups chopped veggies:
•2 cloves garlic
•4 celery stalks
•1/2 green pepper
•1/2 cup finely chopped parsley
•1/2 tsp paprika
•1/2 tsp dry mustard
•1/2 tsp seasoned salt
•1/3 cup shredded provolone
Make the glaze by combining the mustard, ‘sup, and barbecue sauce and set aside.
Heat some olive oil in a large pan, then add the chopped veggies and fresh parsely and sauté for ten to fifteen minutes, unitl the veggies are tender, but still brightly colored. Set aside to cool.
Note 1: it’s messy, but your bare hands is the best way to mix everything.
Note 2: add more cracker crumbs if the blend seems too soupy.
Pack the meatloaf mixture lightly into a loaf pan and place on a rimmed, foil-lined baking pan.
Bake for 30 minutes, then brush with some of the glaze and return to the oven for another hour, brushing with more of the glaze every 20 minutes.
Remove from the oven, cover lightly with foil, and let rest for 15 minutes before slicing.
We had ours with garlic & buttermilk mashed potatoes and a tossed salad and it was a fine dinner.
Of course, then there were the leftovers.
The mashed potatoes became potato cakes (yum!), and the leftover meatloaf did trooper duty when grilled on dark pumpernickel with pimiento cheese, aged gouda, some sliced red onion, and a few cornichons.
Meatloaf, the gift that keeps on giving…