Beef Turkey And Andouille Meat Loaf Recipes

Steps:

• In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
• Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
• Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
• Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
• Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
• Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

Steps:

• Preheat oven to 325 degrees F.
• In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
• Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch loaf pan with cooking spray.
• Combine ground turkey, ground beef, onion, milk, bread crumbs, egg, rosemary, salt, and pepper in a mixing bowl. Press into the prepared pan.
• Combine ketchup, brown sugar, and mustard in a separate bowl and whisk together. Pour mixture over meatloaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour. It's best to let rest for at least 5 minutes before serving.

Steps:

• In a large bowl, combine egg whites and 1/3 cup ketchup. Stir in the potato, green pepper, onion, garlic, salt, thyme and pepper. Crumble beef and turkey over mixture and mix well. Shape into a 10x4-in. loaf. , Line a 15x10x1-in. baking pan with heavy-duty foil and coat the foil with cooking spray. Place loaf in pan. Bake, uncovered, at 375° for 45 minutes; drain. Brush with remaining ketchup. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 165°. Let stand for 10 minutes before slicing.

Steps:

• In a large bowl, mix the beef, turkey, poultry seasoning & parsley. Set aside.
• In a small bowl, slightly beat the eggs then stir in the milk. Submerge the bread cubes, mixing gently to break them up.
• In a medium fry pan, melt the butter then add the apple, onion & celery. Sprinkle with salt & saute until the onions are translucent.
• Stir apple, onion, celery mixture into the meats then add the bread, milk & eggs.
• Work the mixture gently (I use my hands) until well combined.
• Divide in half & shape 2 loaves in a 9X13" baking dish.
• Tent with foil and bake in a 350º oven for 45 minutes.
• Remove from oven, pour off juices and reserve.
• Return loaves to oven (minus their tent) for another 15 minutes or until juices run clear. Let rest for 5-10 minutes while you make the gravy.
• Gravy:.
• Strain reserved pan juices and if needed, add water to equal 1 cup.
• Pour drippings & water into the pan you used to saute the apples/onions/celery. Whisk in the flour.
• Cook and stir over medium low heat until gravy thickens. Stir in the ground thyme & cook for 2-3 minutes more. Salt and pepper to taste.
• Slice the loaves into portions, top with the gravy and serve.