© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
2 cups minced onions
2 tablespoons butter or oil
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
½ cup beef bouillon
⅔ cup grated Cheddar cheese
2 cloves garlic, pureed
2 teaspoons salt
½ teaspoon black pepper
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon oregano
3 bay leaves
Heat oven to 350°F.
Sauté the onions in the butter or oil for 5 minutes or so, until tender and translucent. Raise heat and sauté 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 1½ hours at 350°F.
The meat loaf is done when the juices run almost clear with a pale pink tinge. A meat thermometer should read 155°F. Let cool for 30 minutes and pour off the fat and juices before serving.
Note:
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.